|Raspberry Cream Bundt Cake ~ Perfect for Summer|
I serve the cake without telling guests it's low-fat and low-sugar, and to date none have guessed. It tastes quite good and makes a great summer dessert. It is dense and moist because of the yogurt and the berries are tart and perfectly balance the sweetness of the cake.
1/2 teaspoon. baking soda
1/2 teaspoon salt
Zest of 1 lemon (How To)
1 cup (2 sticks) butter, softened
1 cup SPLENDA sugar blend**
Juice from 1 lemon (approximate 3 Tablespoons)
8 ounces plain low-fat Greek yogurt (not non-fat)
12 ounces fresh raspberries, whole
1 cup powdered sugar (for optional glaze)
*If you use strawberries, slice or quarter them. They can also be quite juicy and this can make your batter thin, causing the berries to sink to the bottom of the pan during baking. To counteract this let the berries sit sliced for about an hour sprinkled with just a bit of sugar. Drain off the expelled liquid and then add the flour noted in the recipe. If they continue to weep, add a bit more flour just before incorporating the berries into the batter.
- Preheat oven to 350F degrees. Grease and flour a Bundt pan (8-10 cup volume). Do not use food spray.
- Sift together 2 1/4 cups of flour (setting aside the other quarter cup), baking soda and salt. Stir in the lemon zest and set the flour mixture aside.
- Using an electric mixer on moderately high speed, cream together the butter and SPLENDA (or sugar.) Turn the mixer off and scrape down the bowl. Return the mixture to a low speed, and beat in the eggs one at a time, then mix in 1 tablespoon of the lemon juice. Alternate mixing in the flour mixture and the yogurt, until fully incorporated scraping down the sides of the bowl as needed.
- Gently coat the raspberries with the remaining 1/4 cup of flour. Carefully fold them into the batter. The batter will be quite thick. Spoon it into the prepared Bundt pan and smooth out the top.
- Place in the preheated oven and bake for 60-70 minutes, or until a pick inserted into the center of the cake comes out clean.
- Allow to cool 20 minutes in the pan, then turn out onto your serving plate and cool completely.
- For the optional glaze, whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cool cake.
|Julian's Raspberry Cream Bundt Cake|