LEMON RASPBERRY CAKES

Lemon Raspberry Cakes image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 18 cakes

Number Of Ingredients 8

Nonstick baking spray, for the pans
One 15.25-ounce box lemon cake mix
1/2 cup vegetable oil
3 large eggs
2 cups powdered sugar
Splash of milk
2 tablespoons raspberry preserves
2 lemons

Steps:

For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
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.
Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.