If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
ServingServing: 12
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Ingredients
2¼cupsall-purpose flour
½teaspoonbaking soda
½teaspoonsalt
zest if 1 lemon
1cupbutter , softened
1cupsugar
3eggs
2Tablespoonslemon juice
6ouncesplain greek yogurt, 1 container, I used Chobani
2cupsfresh raspberries
3Tablespoonsflour
Raspberry Frosting
4ouncescream cheese, (½ an 8 ounce package), softened
Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Frosting Instructions
In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.
Notes
Don't skip coating the raspberries in flour. It helps them from sinking to the bottom of the batter.