Saturday, June 15, 2013

Fresh Raspberry Cream Bundt Cake - Light Version

With berries in season I'm always looking for ways to serve them.  While they are delicious fresh and served over ice cream and cakes, today I'm baking them into a lower-calorie Bundt cake recipe. The last time I posted about my lemon Bundt cake I also gave you the history of the pan, so I won't go into that again here.

Raspberry Cream Bundt Cake ~ Perfect for Summer
I'm using fresh raspberries into today's cake, but you can alternatively use blueberries, blackberries or strawberries* or some combination.   And while I call it 'cream' in the title, it's actually made with yogurt, to reduce the fat content.  I further reduce the caloric impact by using sucralose (SPLENDA) instead of sugar, although I give you the substitution if you prefer just using real sugar.

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.

2 1/2 cups all-purpose flour
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**
3 eggs
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.

Lemon Zest
**SPLENDA® Sugar Blend is a mix of pure sugar and SPLENDA® Brand Sweetener (sucralose).  If you do not want to use SPENDA, substitute it for 2 cups of sugar.

  1. Preheat oven to 350F degrees. Grease and flour a Bundt pan (8-10 cup volume). Do not use food spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool 20 minutes in the pan, then turn out onto your serving plate and cool completely.
  7. 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


  1. You sure could have fooled me with this enticing cake, David. I may even try it with Splenda!!!

    Thank you so much for sharing...

    P.S. I hope you don't mind that I pinned it to my Bundt Cake Board. (I once posted about its history also:)

    1. My pleasure, Louise. Even the reduced calorie version is dense and delicious. Enjoy!