Tuesday, 3 February 2015



(Serves 12)

The perfect cake for summer- fresh raspberries topped with a raspberry glaze. Yogurt makes the cake so soft and delicious.

2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
2 tablespoons lemon juice
180ml plain Greek Yogurt
2 cups fresh raspberries
3 tablespoons flour
Raspberry Frosting:
4 oz cream cheese (half of an 8 oz package), softened
¼ cup seedless raspberry jam or preserves
1 cup powdered sugar
3 tablespoons milk

Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
In a large bowl, mix together 2¼ 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.

Bron: Six Sisters' Stuff

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