1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
3 tbsp lemon juice, divided
zest of one lemon
2 1/2 cups all-purpose flour, divided
1/2 tsp baking soda
3/4 tsp salt
8 ounces Greek yogurt (plain)
12 ounces fresh raspberries
1 cup powdered sugar
Preheat the oven to 375°. Butter and flour a 10-inch Bundt pan. Whisk together the 2 1/4 cups of flour, the baking soda, and the salt.
In a separate bowl and using an electric mixer, cream the butter and sugar together until light and fluffy, taking 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tbsp lemon juice and the lemon zest.
Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the raspberries with the remaining 1/4 cup flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Place it in the oven and reduce the heat to 325°. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake in the pan for at least 20 minutes, then turn it out onto a wire rack and let it cool completely.
Whisk the remaining 2 tbsp lemon juice and the powdered sugar together. Drizzle over the top of the cake.
Notes: thicker yogurt produces a thicker batter, and the fruit is more likely not to sink to the bottom.
May 2021: Very good, the original recipe calls for 1/2 tsp salt and it wasn’t enough. I used Greek yogurt (Costco plain) and it was very good. The cake required more cooking time than is listed. I made a thinner glaze and drizzled it over all sides of the warm cake so it soaked in better.