A moist and sweet lemony fresh sponge cake dotted with tart fresh raspberries, a perfectly paired dessert.
A well-known fact about me is that I love to bake. Be it cakes, cookies, soufflés, you name it! And I also have a bit of a sweet tooth, so I'm always up to try out a new recipe or experiment and tweak an old one. So I decided to tweak a recipe I knew & had in my arsenal for someone who might not always love to bake.
I swapped out the "from-scratch" cake batter for a boxed cake mix and it was perfect. The sweet cake mix paired perfectly with the tart fruit creating a perfectly balanced dessert that is so easy to whip up.
So here's my recipe for an easy lemon & raspberry cake that'll have your guests duped into thinking you spent hours baking this dessert! —Amrutha Harsha Rao
8 - 10
lemon cake mix, plus ingredients needed as per instructions on the box
1 - 2 tablespoons
In This Recipe
Preheat the oven to the temperature indicated on the box. Grease the Bundt pan liberally and set aside. Coat the raspberries in the flour and set aside.
Prep the cake mix as per the instructions on the box and just before transferring to the Bundt pan gently fold in the raspberries.
Transfer the cake mix to the prepped Bundt pan and bake as per instructions on the box.
Allow to cool to room temperature in the pan on a wire rack.
This can be enjoyed as is or served with a lemon glaze and lots of fresh berries of your choice.