Close-up of Lemon Raspberry Cakes, as seen on The Pioneer Woman, season 30.
Recipe courtesy of Ree Drummond

Lemon Raspberry Cakes

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 20 min
  • Yield: 18 cakes





Special equipment:
mini Bundt pans (18 cavities)
  1. For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
  2. Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
  3. Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
  4. Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.