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End of summer is upon us but I am trying to squeeze every bit of summer as possible before we head into autumn. I have a few more recipes to get through before I start with autumunal recipes.

This cake has bit of yogurty flavour but if you are not a fan of yogurt but you can also replace it with sour cream / whole cream if you are not a fan of yogurt and it tastes just as delicious.

The raspberries in the bundt cake can sink to the bottom of the cake and stick to the pan which can make it little tricky to remove the cake from the bundt pan. Also, the addition of raspberries makes the cake little less structurally sound as compared to a bundt cake without fruits. Moreover, I have destroyed one two many bundt cakes so now I am super careful when taking out a bundt cake. I have included a detailed note about how to remove the bundt cake from a pan if you are having difficulty in removing it from the pan

I hope you enjoy baking this beautiful raspberry and yogurt bundt cake with pink raspberry glaze. If you do, tag me on instagram at @incredible.kitchen

Happy baking !


Course evening tea, high tea, Snacks, Tea Time
Cuisine American, European, Western
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 20 slices
Calories/Serving 281kcal



  • 375 gram plain flour
  • 175 grams unsalted butter room temperature
  • 375 grams caster sugar
  • 1 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 300 ml whole-milk yogurt
  • 60 ml fresh lemon juice
  • 1 large lemon zest
  • 1 tsp vanilla extract
  • 300 gram fresh raspberries

Glaze (optional)

  • 50 gram raspberries
  • 250 gram powdered sugar confestioner sugar
  • 3 tsp fresh lemon juice



  • Preheat the oven 180C
  • Mix together flour, baking soda, baking powder and salt. Set aside
  • Whip the butter, sugar and lemon zest together until it's light and fluffy; will take about 5-7 mins on a electric hand mixture
  • Whisk the eggs (until smooth) and then add them to the butter and sugar mixture above. Mix until smooth
  • Add the yogurt, lemon juice and vanilla and whisk until combined
  • Add the flour mixture and whisk until all ingredients are fully combined. Don't overmix at this point, just enough that all ingredients are mixed fully
  • Prepare the 16-cup bundt pan by applying butter and then flour. Make sure to cover all nooks and crannies of the bundt pan as it's crucial to making sure that the cake doesn't stick to the pan
  • Use 1-2 tablespoon of flour and mix in with the raspberries. Mix it gently so that raspberries are covered in flour. Flouring prevents raspberries from sinking to the bottom of the pan
  • Add half of the batter to the pan and then add half of the floured raspberries
  • Pour rest of the batter on top of the raspberries and then add the remaining foured raspberries on top
  • Bake the cake for about 60-70 minutes until it's golden brown and skewer comes our clean
  • Cool the pan on a rack for 15-2 minutes and then gently turn thepan upside down to remove the cake. Cool on the rack until ready to serve

Glaze (optional)

  • Mash the raspberries in a blender until pureed. Then put the mixture through a sieve and discard any solids (or use them in smoothies
  • Mix the raspberries puree, powdered sugar and lemon juice. The glaze should be thick but of pouring consisteny. Add a bit of water if it's too thick and if it's too thin add extra powdered sugar
  • Pour the glaze the cake over the cake and serve!


Note: I don’t always make the glaze as the cake is delicious on its own. If you are not making the glaze, add 25-50 gram extra sugar in the cake.
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!
Raspberry and yogurt bundt cake
Raspberry and yogurt bundt cake

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