Raspberry and Lemon Bundt Cake

This quick and easy cake makes a really lovely centrepiece for a  tea party - you can keep it simple with fresh flowers, or decorate with pretty icing novelties - it’s sure to please!

• 4 eggs

• 1½ cups caster sugar 

• 1 cup melted butter

• 1 cup full fat lemon yogurt

• zest of 2 lemons

• 3 cups plain flour

• ½ tsp each of baking powder, bicarb and salt

• 1½ cups fresh raspberries

Icing:

• ½ cup full fat cream cheese

• 2 cups icing sugar

• 2 tbsp lemon juice 

1. Beat the eggs and sugar together, until pale and fluffy.

2. Beat in the butter, yogurt and lemon zest.

3. Fold in the dry ingredients, followed by the raspberries.

4. Bake in a well greased decorative ring pan (mine is 9” diameter) at 160c for approx one hour (until a skewer
   inserted comes out clean). Leave to cool 5-10 mins before very carefully tipping out.

5. Beat icing ingredients together and adjust with more sugar or juice to give a thick gloopy consistency (we want it to drip down the side of the cake - but not run right off!). Spoon over cooled cake and decorate as desired.

Download Mel’s Raspberry and Lemon Bundt Cake Recipe here