Lemon Raspberry Bundt Cake
Join us on Monday July 26th, as Rose Adam, former masterchecf contestant takes us though her delicious Lemon raspberry bundt cake recipe.
Below are a list of ingredients you will need.
We look forward to seeing you on our Instagram Live on Monday at 11am AEST!
Makes 1 cake - serves 8
1/2 cup vegetable oil
280 grams Greek yogurt
Zest and juice 2 lemons
300 grams self raising flour
220 grams caster sugar
2 cups frozen raspberries (can use mixed berries)
1 cup icing sugar
2 -3 teaspoons milk (you may need more)
1/4 teaspoon vanilla bean paste
2 tablespoons mashed up berries
1. Combine all wet ingredients (except berries) together and mix until well combined. Add in dry ingredients and mix until well combined. Stir in raspberries.
2. Coat your tin with melted butter using a pastry brush, then dust over flour and tap tin to release excess flour, this is an important step to ensure your cake wont stick to the pan, pour batter into tin, and bake 170 degrees for 30-40 min (check halfway through).
3. Once a skewer comes out clean then allow to chill on a cooling rack.
4. For the glaze, combine all ingredients together and pour glaze over the top. Allow to set in the fridge for 30 minutes (I mean if you can’t wait then that’s ok too) before serving, enjoy xx