Nordic Ware Lemon and Raspberry Bundt Recipe | Fruit Bundt

Name: Nordic Ware Lemon and Raspberry Bundt Recipe | Fruit Bundt
Ingredients: 15g (1 tbsp/½oz) butter; 15g (1 tbsp/½oz) plain flour; 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; 150g (⅔ cup/5½oz) mascarpone; 170g (¾ cup/6oz) icing sugar; A squeeze of lemon; 50g (½ cup/1¾oz) fresh raspberries; fresh raspberries

thehappyfoodie.co.uk

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

View full recipe on thehappyfoodie.co.uk

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Ingredients

15g (1 tbsp/½oz) butter
15g (1 tbsp/½oz) plain flour
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
150g (⅔ cup/5½oz) mascarpone
170g (¾ cup/6oz) icing sugar
A squeeze of lemon
50g (½ cup/1¾oz) fresh raspberries
fresh raspberries