Raspberry Lemon Bundt Cake
Prep Time: 15 mins | Cook Time: 75-80 mins | Course: Breakfast | Serves: 15+
The most tender and moist raspberry lemon Bundt cake featuring yogurt and lots of raspberries. Drizzled with a lemon raspberry glaze. Inspired by Julia Pinney of Julia’s Cuisine. This recipe can be cut in half if you wish to make a loaf cake. https://juliascuisine.com/raspberry-lemon-loaf-cake/
1 cup butter, softened
2 cups sugar
2 lemons, zested
½ lemon, juiced
3 cups flour
4 teaspoons baking powder
½ teaspoon salt
6 eggs
2 cups whole fat plain yogurt or Greek
1 Tablespoon vanilla
12 oz raspberries
Preheat the oven to 350°. Brush a 11-12 cup bundt pan with about 1 tablespoon of softened butter, then sprinkle with a teaspoon of flour through a fine sieve. Set to one side.
Beat butter and sugar in a stand mixer until creamed and airy. Add lemon zest and lemon juice. In a mixing bowl, whisk flour, baking powder, and salt. Spoon over the butter mixture, add eggs, yogurt, and vanilla. Mix until well incorporated. Using a rubber scraper stir, and the fresh raspberries. Pour the batter into the prepared pan and level it with the rubber scraper. Place the pan on a rimmed cookie sheet before putting it into the oven in case it overflows ( mine didn’t but you never know). Bake for about 75-80 minutes or until a toothpick tester comes out batter free. My favorite way to test for doneness is using an instant thermometer, the cake will register a minimum of 200* when done, tested with an instant thermometer. Allow the cake to cool 15 minutes on the counter then loosen all around the sides with a small rubber scraper or a knife and turn onto a cutting board or cake plate. Allow to cool before glazing.
If baking a loaf sized cake, cut ingredients in half. Prepare a 8 x 4 loaf pan with butter and flour for the batter. Bake for 50 to 55 minutes.
Lemon Raspberry Glaze:
1 cup powdered sugar
½ cup fresh raspberries
½ lemon zested, and juiced
In a small bowl, combine powdered sugar, raspberries, lemon zest, and juice with a fork mashing the raspberries a little bit until all the powdered sugar lumps are out. Pour over the cooled cake.
