The tart sweetness of fresh juicy raspberries finds its perfect complement in the cake’s soft buttery texture and fresh lemon flavor. This spring favorite of ours makes a beautiful centerpiece for an Easter brunch, or for that matter, any brunch. We offer a similar coffee cake in our cafés that we make with gluten-free flour. It’s delicious either way, and the moist cake keeps nicely for several days.

Printable PDF of this recipe here. 

Makes one bundt loaf; serves 10
2 Tbsp canola oil
4 cups unbleached all-purpose flour, divided
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
8 oz unsalted butter (2 sticks), room temperature
2¼ cup sugar
3 Tbsp fresh lemon zest (zest of 2 lemons)
5 eggs
¼ cup fresh lemon juice (juice of 1 lemon)
½ cup non-fat yogurt
2 cups fresh raspberries
1 cup powdered sugar, sifted
1 Tbsp raspberry jam
1 Tbsp + 1 tsp water

Preheat oven to 325°F.

Brush bundt pan (12 cup bundt pan is ideal) with canola oil and sprinkle with ¼ cup flour. Rotate the pan so the flour coverage is even. Shake out excess flour. Set aside.

In a medium bowl, sift together the remaining flour, baking powder, baking soda and salt. Add the lemon zest and mix thoroughly. Set aside.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 5 minutes or until the mixture is light in texture and pale in color. Scrape the sides of the bowl frequently to ensure the mixture is thoroughly blended.

Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the sides of the bowl. Add the lemon juice and mix until combined.

Add the flour mixture and yogurt in three alternating additions. Be careful not to overmix. Remove the bowl from the mixer and add the fresh raspberries. Fold in gently by hand.

Scoop and level the batter into the prepared bundt pan. Place the bundt pan onto a rimmed baking sheet for easy handling and to prevent overflow in your oven. Bake for 40 to 50 minutes. The top of the cake should be golden brown and an inserted toothpick should come out clean.

Let cool for 1 hour. Release the cake from the pan by running a paring knife around the edge of the pan. Invert the cake onto a plate and lift the pan.

In a small bowl, whisk the powdered sugar, jam and water until combined. Drizzle the topping over the cake. Fresh raspberries, sugared edible flowers or herbs make great decorative garnishes.