Summer is finally here. After a cold winter, and a rainy spring, it is so nice to feel the sun on my skin again.
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.
can i use regular yogurt instead of greek yogurt?
This recipe calls for Greek yogurt. I usually like to use Greek yogurt because it is low fat (or not fat) and is thick, and better retains the moisture when cooking.
However, you could easily use any yogurt. It just adds a little more moisture to the batter, and tastes yummy. Feel free to use any yogurt for this recipe.
what other fruit could i use to make this recipe?
I personally love raspberries, but you could easily switch it up. Here are a few other summer favorite fruits, that would work just as well:
- blackberries
- blueberries
- cherries
- strawberries
- peaches
If you use frozen fruit, we recommend thawing it, then patting it dry with a paper towel and getting all the excess liquid off, as best as you can.
watch how to make another raspberry favorite, here:
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Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.
We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.
Watch how to make another raspberry inspired dessert recipe, here:
looking for more raspberry desserts? here are a few of our favorite:
Raspberry Fluff Jello Salad
Raspberry Cream Cheese Jello Salad
Frozen Raspberry Pie
Raspberry Chocolate Mousse Brownie Cups
Frozen Raspberry Lemonade Pie
Camille
Serves: 12
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 RecipeIngredients
- 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
- 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
- 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.
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