Fresh Raspberry Yogurt Bundt Cake Recipe

Summer is finally here!

The last few weeks of school were hard for me as the mom- I had no motivation! It was all I could do to get the kids up, do homework everyday, and finish all their end-of-year projects. I think I was way more excited than my kids were when school wrapped up on Friday.

We kicked off our last day of school with a picnic dinner and I brought this dessert for dinner – we absolutely killed it! This is really one of the most soft and moist cakes I have ever had and the fresh raspberries take it over the top.

Serves: 12

Raspberry Yogurt Bundt Cake Recipe

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

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons lemon juice
  • 1 (6 oz) container plain Greek Yogurt (I used Chobani)
  • 2 cups fresh raspberries
  • 3 tablespoons flour
  • Raspberry Frosting
  • 4 oz cream cheese (half of an 8 oz package), softened
  • 1/4 cup seedless raspberry jam or preserves
  • 1 cup powdered sugar
  • 3 tablespoons milk

Instructions

  1. Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
  2. In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
  3. 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.
  4. 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).
  5. 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.
  6. Frosting instructions:
  7. 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.
Recipe Type: Dessert
7.6.4
268
http://www.sixsistersstuff.com/recipe/2014/06/fresh-raspberry-yogurt-bundt-cake-recipe/

Print Friendly, PDF & Email

Comment on this Recipe

19 Responses to “Fresh Raspberry Yogurt Bundt Cake Recipe”

  1. Unfortunately, I made this cake before noticing the same issue with the directions...my eggs were still sitting on the counter! Also, just a note, Chobani only comes in a 5.3 oz - Fage brand Greek yogurt was the only one I could find that is the full six ounces.
  2. Hi, I just bake this today but have to substitute with strawberries since I don't have raspberries at home. It tastes divine! I hope I can share my photos with all of you, but I don't know how. Thanks a lot for the recipe though.
  3. Jacqueline
    I love lemon and raspberries together, and then add yogurt, I'm IN. However, I was left a bit underwhelmed by the results. To be fair, I did use frozen berries which where thawed, but I've often substituted frozen berries in recipes with success. My result was kind of "pasty" tasting.

Leave a Comment