Servings: 20 slices
Calories: 281kcal
Ingredients
Cake
- 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
Instructions
Cake
- 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!
Notes
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.
Nutrition
Sodium: 162mg | Calcium: 45mg | Vitamin C: 6mg | Vitamin A: 275IU | Sugar: 33g | Fiber: 2g | Potassium: 115mg | Cholesterol: 45mg | Calories: 281kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 9g | Protein: 4g | Carbohydrates: 49g | Iron: 1mg
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