Recipe
Ingredients
2 tablespoons canola oil
4 cups unbleached all-purpose flour, divided
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons fresh lemon zest (about 2 lemons, zested)
2 sticks (8 ounces) unsalted butter, at room temperature
2 ¼ cups sugar
5 large eggs
¼ cup fresh lemon juice (about 1 lemon, juiced)
½ cup nonfat yogurt
2 cups frozen Washington red raspberries
1 cup powdered sugar, sifted
1 tablespoon raspberry jam
1 tablespoon + 1 teaspoon water
Instructions
- Preheat oven to 325° Line a rimmed baking sheet with parchment paper and set aside.
- Brush Bundt pan with canola oil and sprinkle with ¼ cup flour. Cover evenly with flour and shake out any excess. Set aside.
- In a medium bowl, sift flour, baking powder, baking soda and salt. Add lemon zest and mix thoroughly. Set aside.
- In the bowl of a stand mixer, place butter and sugar. With a paddle attachment, cream 3- 5 minutes or until mixture is lighter in texture and pale in color. Scrape bowl’s edge to ensure it’s well creamed.
- Add in eggs, one at a time, waiting until each egg is fully incorporated. Scrape bowl frequently to ensure mixture is well combined. Add in lemon juice and incorporate.
- Alternate flour mixture and yogurt, adding in 3 additions. Remove bowl from mixer and gently fold in raspberries, ensuring all is combined.
- Pour batter into prepared Bundt pan. Level batter in pan and bake 45 minutes. Top of cake with be golden brown and when pierced with a toothpick it comes out clean.
- Let cool 1 hour. Release cake from pan using a paring knife around edge, following curve of pan. Invert cake onto a plate and remove pan.
- In a small bowl, add powdered sugar, raspberry jam and water. With a fork combine well and drizzle over coffee cake.
- For decoration, add additional raspberries and/or sugared edible flowers or herbs.
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