raspberry leomonade bundt cake

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If you love that bright, fresh raspberry lemonade flavor… this Bundt cake is it.

total time 64 min

servings 4-6 servings

recipe details coming soon — watch the reel above!

1 Mix all cake ingredients on low 30 seconds, then medium 2 minutes.
2 Pour into greased bundt pan and bake at 350°F for 40-45 min or until wooden skewer comes out clean.
3 Turn cake onto wire rack after letting it sit for 3-5 minutes.
4 Cool completely before frosting.
5 Beat cream cheese and butter until combined, add vanilla, mix.
6 Sift powdered sugar and crushed raspberries, add
7 Beat for at least 3-5 minutes.
8 Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off to get that Nothing Bundt Cake look!

watch me make it

see the full recipe come together on instagram

Mix all cake ingredients on low 30 seconds, then medium 2 minutes.
Pour into greased bundt pan and bake at 350°F for 40-45 min or until wooden skewer comes out clean.
Turn cake onto wire rack after letting it sit for 3-5 minutes.
Cool completely before frosting.
Beat cream cheese and butter until combined, add vanilla, mix.
Sift powdered sugar and crushed raspberries, add
Beat for at least 3-5 minutes.
Pipe frosting using a ziplock bag or a disposable piping bag with the tip cut off to get that Nothing Bundt Cake look!

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