½cupraspberry jamspread, or preserves (seedless works best)
½teaspoonraspberry extractoptional
2-3drops red food coloringoptional
Glaze:
2cupspowdered sugar
4ouncesblock-style cream cheesesoftened
2tablespoonsunsalted buttersoftened
1-4tablespoonsmilk
Lemon slices and raspberriesfor garnish
Instructions
Preheat the oven to 325°F, generously grease, and flour a 12-cup bundt pan. Then, set aside.
Using an electric mixer, combine the cake mix, pudding mix, and eggs. Then, add the sour cream, vegetable oil, water, and lemon extract, and beat on low for 30 seconds. Adjust the speed to low-medium and continue beating for another 2 minutes. Scrape down the sides of bowl halfway through.
15.25 ounce box lemon cake mix, 3.4 ounce box instant lemon pudding mix, 4 large eggs, 1 cup sour cream, ½ cup vegetable oil, ¼ cup water, ½ teaspoon lemon extract
Scoop 1 cup of the cake batter into a medium bowl, and add the raspberry jam and raspberry extract. Add a few drops of red food coloring for deeper color. Stir until well mixed.
½ cup raspberry jam, ½ teaspoon raspberry extract, 2-3 drops red food coloring
Pour half of the lemon cake mix into the prepared pan and spread evenly. Pour the raspberry flavored batter into the pan, and spread in an even layer over the lemon cake batter. Top with the remaining lemon cake batter. Gently run a butter knife back and forth in a zig-zag pattern around the pan to swirl the layers together without overmixing.
Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes. Then, remove the cake from the pan by flipping it upside down onto a wire cooling rack. Allow it to cool completely before adding the glaze.
To make the glaze, combine the powdered sugar, cream cheese, butter, and 1 tablespoon of milk. Blend with an electric mixer until smooth, adding more milk, 1 teaspoon at a time until it is a pourable consistency. Immediately pour or spoon the glaze over the top of the cake. Decorate with lemon slices and raspberries. Slice and serve.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Teagan Kinney Photography.