It's raspberry season in Michigan. It's prime time to pick these luscious red berries. I sometimes feel like raspberries are known as the "other" red fruit. I mean, have you ever had a raspberry shortcake or a chocolate covered raspberry for dessert? I decided to create this raspberry lemon cake to show these berries can hang with the big reds. To make this raspberry lemon cake, I used a Nordic Ware Heritage Bundt pan to give it some flair. Although any can pan can be used, this is a fun way to jazz up your raspberries even more! Hopefully, these berries get the credit they deserve with this cake. They may be delicate and small, but raspberries really add flavor to this zesty lemon cake.
Cake: 1 box of lemon cake mix plus, water, oil, and eggs; zest of 2 lemons; 1/4 cup raspberry preserves
Raspberry icing: 1 and 1/2 cups powdered sugar; 3 tablespoons milk; 1 tsp. vanilla; 2 tablespoons seedless raspberry preserves; 3-5 drops pink food coloring (optional, but makes a pretty presentation)
Garnish: 1/4 cup raspberries; 1 lemon cut in half
Cake: Preheat oven to 350 degrees. Grease your cake pan if not non-stick. Prepare cake mix according to directions on box. Zest 2 lemons and fold into cake mix. Using a knife, gently swirl 1/4 cup raspberry preserves into the batter for added flavor and to create a "marbled look." Bake for approximately 30-35 minutes, or until center is set and a toothpick inserted into the middle comes out clean.
Raspberry icing: In a medium bowl, combine powdered sugar, milk, vanilla, and raspberry preserves. Add food coloring to reach desired pink color (approximately 3-5) and stir until combined.
When cake is completely cooled, remove cake from pan and place onto a serving dish. Drizzle with raspberry icing. Garnish with raspberries and lemon wedges, if desired.