Lemon Raspberry Bundt Cake

February 01, 2018

167

Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!

For the Cake
3 cups cake flour* 300g
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs room temperature
1 and 1/2 cups caster/granulated sugar 300g
1 cup unsalted butter 226g ( melted )
1 cup Greek-style yogurt 240g
2 teaspoons lemon extract**
1 cup fresh raspberries 125g
Zest of 1 lemon
For the Glaze
2 cups icing/powdered sugar 250g
1/2 cup cream cheese 115g ( softened )
1 teaspoon lemon extract
2 tablespoons milk

For the Cake Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the...
See the full directions on my site

Nutritions

Calories
39

Sodium
197mg
8% DV

Fat
3g
4% DV

Protein
1g
3% DV

Carbs
0.7000000000000001g
0% DV

Fiber
0.2g
0% DV

Baked