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Fresh Raspberry Yogurt Bundt Cake Recipe

If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake recipe, Easy Dessert Recipe, Fruit dessert recipe, raspberry dessert
Servings: 12
Calories: 410kcal

Equipment

Ingredients

  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest if 1 lemon
  • 1 cup butter softened
  • 1 cup sugar
  • 3 eggs
  • 2 Tablespoons lemon juice
  • 6 ounces plain greek yogurt 1 container, I used Chobani
  • 2 cups fresh raspberries
  • 3 Tablespoons flour

Raspberry Frosting

  • 4 ounces cream cheese (½ an 8 ounce package), softened
  • ¼ 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.

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.

Notes

  • Don't skip coating the raspberries in flour. It helps them from sinking to the bottom of the batter.

Nutrition

Calories: 410kcal | Carbohydrates: 55g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 348mg | Potassium: 114mg | Fiber: 2g | Sugar: 32g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg