Lemon Raspberry Bundt Cake | Recipe Cart
Deliciously moist and fluffy lemon-infused bundt cake stuffed with fresh raspberries, and drizzled with a lemon cream cheese glaze!
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Ingredients
- 2 cups (250g) icing/powdered sugar
- 1/2 cup (115g) cream cheese, softened
- 1 teaspoon lemon extract
- 2 tablespoons milk
- 3 cups (375g) cake flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1 and 1/2 cups (300g) caster/granulated sugar
- 1 cup (226g) unsalted butter, melted
- 1 cup (240g) Greek-style yogurt
- 2 teaspoons lemon extract**
- 1 cup (125g) fresh raspberries
- Zest of 1 lemon
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