Baking Amy

A year of baking disasters and triumphs

Raspberry Yoghurt Cake



This weeks recipe came from Baking with Blondie. Instead of using fresh strawberries I used frozen raspberries, because I had a box of them living in my freezer for I don’t know how long. It made a lovely cake that my husband thought tasted like a muffin, and indeed it kind of does. This is the texture I always strive to get when I make muffins but never seem able to achieve. The only thing that disappoints me about this cake is its colour. I don’t know why its such a dark brown colour on the outside or how I prevent that from happening. Is this a sign that it was in too long, or the bundt tin was too thin, or was the oven too hot? I have no idea so I think I should do some research and see if |I can improve upon this next time.


  • 225g butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tblsp lemon juice
  • Zest of one lemon
  • 2 1/2 cups plain flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp salt
  • 227g vanilla Greek yoghurt
  • 300g frozen raspberries
  • 1 cup icing sugar


  1. Preheat the oven to 160 C
  2. Mix together 2 1/4 cups flour, bicarb, salt and lemon zest
  3. Cream the sugar and butter until light and fluffy, beat in the eggs one at a time then add 1 tblsp of lemon juice
  4. Alternate beating in the flour and yogurt until just incorporated
  5. Toss the raspberries into the remaining 1/4 cup flour and mix in gently
  6. Pour the batter into a well greased bundt tin and bake for 60 mins, or until a toothpick inserted into the centre comes out clean
  7. Allow to cool for 20 mins before turning out onto a wire rack
  8. Once completely cooled whisk together the icing sugar and 2 tblsp lemon juice and drizzle over the cake


It looked good when it came out of the oven but the top stuck to the tin when I turned it out. Something else I need to look into: how do I stop cakes sticking in a bundt tin? Obviously my method of butter and flour didn’t work too well.


I managed to reunite the top with the rest of the cake and once iced you could barely tell I’d had a minor disaster.


Even though this cake was pretty moist I am wondering if I did leave it in too long. After 60 minutes I could still see some raw batter so I left it in for an extra 10 minutes. maybe that was a mistake. Hmmm…

Next week I think I will move away from cakes and either make a tart or some cup cakes.


2 thoughts on “Raspberry Yoghurt Cake

  1. Oh my goodness I am definitely investing in a bundt tin and making this.
    Maybe use a cake release spray to help it stop sticking to the edges?

    • Thanks for the tip! I had no idea a product like that existed but I managed to pick some up at the supermarket today. I would love to hear how your cake turns out and if you have any of the problems I experienced. I just had another slice and a day later it is still just as moist as it was yesterday. 🙂

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