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.
1 (6 oz) container plain Greek Yogurt (I used Chobani)
2 cups fresh raspberries
3 tablespoons flour
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
Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
In a large bowl, mix together 2 1/4 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.
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.