I made this cake for the simple purpose of celebrating my new cake platter! For years I’ve complained about not having a round platter suitable for serving cake and what I had on hand was either too small, not flat enough or a colour that did the opposite of complement. We were running errands on our bikes downtown one day when I decided that I was just going to do it; I was just going to go and buy a cake platter! Well, at least I was going to look at the options and the cost. We ended up riding home with an affordably found, beautiful glass cake platter strapped to my Xtracycle with all my other groceries and Leify, of course.
This is not one of my typically used recipes since it calls for yogurt, something we don’t usually have on hand. Lily and Leif have only just tried yogurt for the first time this past year and I’ve since bought every few grocery trips, or as requested. Always organic and either vanilla or raspberry. When I make this cake again (which I will because it was delicious!), I might trying doubling it. It turned out a bit wee but it was enough of a treat for our family alone over a few days.
I’m really behind on all the recipes I’d like to share here and now with the new cake platter, I’m eager to use it! Look forward to more recipes, many of them sweet.
Here’s what I did:
Raspberry Lemon Bundt Cake
- 1/2 cup Butter, room temperature
- 1 cup Sugar
- 2 Eggs, room temperature
- zest from 4 Lemons
- 1 1/2 cups All Purpose Flour
- 2 tbsp Cornmeal
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup plus 2 tbsp fresh squeezed Lemon Juice
- 1/4 cup plus 2 tbsp Yogurt
- 1/2 tsp Vanilla
- 1/2 cup Raspberries, halved (I used frozen and tossed them with some flour before using them)
- 1 cups Icing Sugar
- sifted Beet Root Powder for desired colour
- 2-3 tbsp fresh squeezed Lemon Juice
- 7 – 10 raspberries, halved
- Liberally butter an 8 or 9” bundt pan. Preheat the oven to 350’F.
- In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, and salt.
- In a large mixing bowl, beat the butter until light and fluffy for 5 minutes. Add the sugar and beat for a few more minutes. Add in the eggs one at a time, and then the lemon zest.
- In a third bowl, combine the lemon juice, yogurt, and vanilla.
- To the butter mixture add a third of the flour mixture; stirring to combine, half the yogurt/lemon juice mixture, flour mixture, yogurt/lemon juice mixture, and end with the last of the flour mixture, stirring between each addition.
- Spoon a thin layer of batter into the prepared pan. Sprinkle roughly half the raspberries on top. Add another thin layer of batter, and then scatter the remaining berries. Spoon in the remaining batter.
- Bake for 45 – 50 minutes, until a tooth pick inserted into the centre comes out with just a few crumbs and the cake is a light golden brown.
- Cool for 45 minutes, and then flip cake onto a platter. Allow the cake to cool completely.
- To frost, combine the confectioners sugar and lemon juice until smooth adjusting amounts as needed. Sift beet root powder and stir in, until desired colour. Spoon onto the cake, garnish with raspberries and serve.