Lemon Raspberry Chambord Cake
1 box Meyer lemon cake mix
3 eggs, room temperature
1-1/2 sticks butter, softened
1/2 cup warm water
8 ounces raspberry jam
1/2 cup sugar
1/2 cup Chambord
Preheat oven to 350 degrees.
Grease bundt pan with Pam for Baking or use butter and flour.
Place eggs and 1 stick softened butter in mixer and whip together. Add cake mix and warm water, continuing to mix until batter is smooth.
Spoon half the batter in bundt pan. Spoon jam evenly around top of batter. Spoon remaining batter over jam. Swirl a knife through jam and batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
While cake is cooling, heat remaining butter, sugar, and Chambord in saucepan, stirring constantly. Bring to boil and continue boiling for 1-2 minutes. Pour into glass measuring cup and place in refrigerator to cool for a few minutes.
Using a skewer or long-pronged fork, poke holes around top of cake. Pour Chambord mixture over cake. Continue cooling cake for approximately 30 minutes. Place plate over bundt pan and invert cake onto plate. Allow to continue to cool.