Fresh Raspberry Yogurt Bundt Cake Food

RASPBERRY YOGURT CAKE

Steps:

• Preheat over to 350.
• Butter 12 cup Bundt pan.
• Whisk 2 1/2 cups flour, baking powder and 1/4 tsp salt in medium bowl.
• Using electric mixer, beat butter and sugar in large bowl until creamy.
• Beat in orange juice, 1 teaspoon almond extract, and orange peel.
• Add eggs, one at a time, beating after each addition.
• Mix in yogurt.
• Add dry ingredients to batter and beat just until blended.
• Toss 1/2 cup flour and raspberries in large bowl.
• Fold berry mixture into batter. Spoon batter into prepared pan, smooth top.
• Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes.
• Cool 30 minutes.

FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE

Steps:

• Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
• In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
• In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
• In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
• Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.