Lemon and Raspberry Yoghurt Bundt with Raspberry Mascarpone Glaze

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.