Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup Greek yogurt
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
For the Raspberry Drizzle:
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl or stand mixer, beat butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in Greek yogurt, lemon juice, lemon zest, and vanilla until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix!
- Pour batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
For the Raspberry Drizzle:
- Push fresh raspberries through a fine-mesh sieve to remove seeds.
- Mix raspberry puree with powdered sugar and lemon juice until smooth.
- Once cake is completely cool, drizzle the glaze over the top.
Notes
- Room temperature ingredients are crucial for a smooth batter
- Don’t skimp on the creaming time for butter and sugar
This recipe also freezes beautifully – just wrap it well and freeze without the glaze for up to 3 months. Add the fresh raspberry drizzle after thawing.
- Prep Time: 25 minutes
- Cook Time: 45 minutes