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Lemon and Raspberry Yoghurt Bundt with Raspberry Mascarpone Glaze

by Melanie Johnson from Bundt

Topped with fresh raspberries and a lemon-spiked mascarpone glaze, this light summery Bundt is perfect for Coronation celebrations.

From the book

Melanie Johnson

Introduction

Best friends lemon and raspberry are just hanging out together in this tenderest of cakes.

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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.

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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.

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From the book: Bundt

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