-
Prep time
10 minutes
-
Cook time
40 minutes
-
Serves
8 - 10
Author Notes
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
Ingredients
-
1 packet
lemon cake mix, plus ingredients needed as per instructions on the box
-
1 pint
raspberries
-
1 - 2 tablespoons
butter
-
1 tablespoon
all-purpose flour
-
1
Bundt pan
Directions
-
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.
See what other Food52ers are saying.