Lemon and Raspberry Yoghurt Bundt with Raspberry Mascarpone Glaze
Topped with fresh raspberries and a lemon-spiked mascarpone glaze, this light summery Bundt is perfect for Coronation celebrations.
From the book
Bundt
With 120 show-stopping Bundt recipes for every occasion
For the first time Bundt baker or the experienced cake maker
Classic recipes, experimental Bundt pan bakes, and plenty of helpful advice
Introduction
Best friends lemon and raspberry are just hanging out together in this tenderest of cakes.
Ingredients
| For the 10 cup Swirl Bundt pan: | |
|---|---|
| 15g (1 tbsp/½oz) | butter |
| 15g (1 tbsp/½oz) | plain flour |
| For the cake: | |
| 325g (3 sticks/12oz) | unsalted butter, softened |
| 500g (2¼ cups/1lb 2oz) | caster sugar |
| 6 | eggs |
| 1 tsp | vanilla bean paste |
| 100g (⅓ cup/3½oz) | Greek yoghurt |
| 360g (3 cups/12½oz) | plain flour |
| 2 tsp | baking powder |
| zest of 1 | lemon, plus 1 tbsp juice |
| 50g (⅓ cup/1¾oz) | freeze-dried raspberry powder (or crushed freeze-dried raspberries) |
| ½ tsp | pink food colouring |
| For the mascarpone frosting: | |
| 150g (⅔ cup/5½oz) | mascarpone |
| 170g (¾ cup/6oz) | icing sugar |
| A squeeze of | lemon |
| 50g (½ cup/1¾oz) | fresh raspberries |
| For decorating: | |
| fresh raspberries |
Essential kit
You will need: a 10-cup Swirl Bundt pan.
Method
Preheat your oven to 160°C fan/180°C/350°F/gas 4.
Melt the butter, then use a pastry brush to brush it evenly over the inside of a 10-cup Swirl Bundt pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the flour, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside.
In a large mixing bowl, combine the softened butter and sugar. Add the eggs and vanilla bean paste and continue to beat until fully incorporated. Add the yoghurt and mix it in, followed by the flour and baking powder. Beat until just combined.
Divide the mixture in two and add the lemon zest and juice to one bowl and the raspberry powder and pink food colouring to the other. Add heaped spoonfuls of each mixture alternately to the prepared pan and then drag a skewer through to create a marbled effect. Bake for 50–55 minutes. Leave to cool in the pan for 10 minutes and then invert onto a wire rack to cool completely.
Mix the mascarpone, icing sugar and lemon juice together and then fold through the raspberries, gently squashing them so they add a ripple. Place the Bundt on a serving plate and spoon over the mascarpone frosting. Arrange raspberries around the top and serve. Once iced, it’s best to store this Bundt in a refrigerator and bring to room temperature when serving.
