LEMON RASPBERRY BUNDT CAKE

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

Lemon Raspberry Bundt Cake | marshasbakingaddiction.com @marshasbakeblog

INGREDIENTS

FOR THE CAKE

  • 3 cups cake flour* 300g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 and 1/2 cups caster/granulated sugar 300g
  • 1 cup unsalted butter 226g, melted
  • 1 cup Greek-style yogurt 240g
  • 2 teaspoons lemon extract**
  • 1 cup fresh raspberries 125g
  • Zest of 1 lemon

FOR THE GLAZE

  • 2 cups icing/powdered sugar 250g
  • 1/2 cup cream cheese 115g, softened
  • 1 teaspoon lemon extract
  • 2 tablespoons milk

INSTRUCTIONS

FOR THE CAKE

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. 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.

  4. 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

  1. 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.

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