This moist lemon-infused raspberry bundt cake swirled with fresh raspberries, and drizzled with a lemon glaze will have your mouth watering!
Ingredients
Makes 1 Batch(es)
Use the slider to multiply the batch
- 3 cup(s) Cake Flour
- .5 teaspoon(s) Baking Powder
- .5 teaspoon(s) Baking Soda
- .5 teaspoon(s) Salt
- 4 large Eggs
- 1.5 cup(s) Granulated Sugar
- 1 cup(s) Unsalted Butter
- 1 cup(s) Greek-style Yogurt
- 2 teaspoon(s) Lemon Extract
- 1 cup(s) Raspberries
- 1 Lemon Zest
- 2 cup(s) Glaze/Powdered Sugar
- .5 cup(s) Glaze/Cream Cheese
- 1 teaspoon(s) Glaze/Lemon Extract
- 2 tablespoon(s) Glaze/Milk
Directions
FOR THE CAKE
Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined. Fold in the dry ingredients. Gently fold in the raspberries, and lemon zest. It’s fine if the raspberries start to break up.
Pour the batter into the prepared pan, and bake for 45 – 50 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
FOR THE GLAZE
Whisk together the icing sugar, cream cheese, lemon extract, and milk. Add more icing sugar if too runny, or more milk if too thick. The icing should be fairly thick, but pourable. Spoon or drizzle over the cooled cake, and serve.
- Prep: 0:20
- Cook: 0:50
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