Dessert is probably my favorite part of Easter dinner at my Grandma’s house (with my cousin’s angel eggs coming in at a close 2nd). This year I am preparing a Raspberry Lemonade Bundt Cake as my contribution to dinner. (I usually take Party Potatoes) To me, the cake just sounded like Spring. Plus, its pink.
1 box lemon cake mix
1 (3 oz) package instant lemon pudding
4 large eggs
1/3 cup vegetable oil
1/4 cup 2% milk
3/4 cup frozen raspberry lemonade concentrate (thawed)
6-8 drops red food coloring (optional)
Preheat oven to 350 degrees. Grease and flour bundt pan. Combine cake mix, pudding mix, eggs, oil, milk, lemonade concentrate, and food coloring. Mix until smooth. Pour batter into the prepared bundt pan. Bake for 55 minutes.
Allow cake to cool in pan for 15 minutes. Then, invert cake onto plate. Drizzle the glaze over the top, allowing the glaze to run down the sides. Continue to cool until cake reaches room temperature.
Lemonade Glaze Ingredients & Prep:
1/4 cup rasp. lemonade concentrate
1 1/4 cups powdered sugar
Whisk together Raspberry Lemonade concentrate and powdered sugar until smooth.
*For a variation: Use Pink Lemonade concentrate instead of Raspberry Lemonade concentrate.