Lemon Raspberry Bundt Cake

This cake is delicious and is my father in laws favorite.  He has requested it for his birthday cake this year.  It's the perfect dessert on a spring day.

Ingredients:

1 box yellow cake mix

1 box instant lemon pudding mix

1/2 cup vegetable oil

1 cup water

4 eggs

1 tsp lemon zest

2/3 cup seedless raspberry jam

1/2 cup fresh raspberries

1 tsp flour

Lemon Glaze:

1 1/2 cups confectioners sugar

2 TBS fresh lemon juice

1-2 tsp milk

pinch of salt

1/2 tsp vanilla extract

1 tsp melted butter

Combine all ingredients of the glaze and mix until thick.  Set aside until cake is done.  

Preheat oven to 350 degrees.  Grease a 10 inch bundt pan with nonstick cooking spray and set aside.  In a large bowl, combine all ingredients minus the raspberry jam, raspberries, and flour.  Beat for 2-3 minutes with a hand mixer on medium speed.  Pour half of the batter into the prepared pan.  Swirl in the raspberry jam in small thin swirls.  Make sure that you aren't dropping the jam as large clumps.  Toss the raspberries with the flour.  Place the raspberries on top of the raspberry jam swirl.  Top with remaining batter.  Bake 45-55 minutes or until a toothpick inserted in the center comes out clean.  Drizzle with lemon glaze.