Raspberry Jam Bundt Cake with Lemon Curd Glaze Recipe

Ingredients

Serves 10

For the bundt cake

  • 170g unsalted butter

  • 200g white granulated sugar

  • 3 eggs

  • 2 tsp vanilla extract

  • 315g plain flour

  • 1½ tsp baking powder

  • Pinch of salt

  • 125ml milk

  • 125g natural plain yoghurt

  • 4/5 tbsp The Cherry Tree Raspberry Extra Jam

For the lemon curd glaze

Method

For the bundt cake

  • Prepare the butter, milk and yoghurt and leave them out of the fridge for at least 15 minutes, it is important that all the ingredients are at room temperature including the eggs.

  • Use a stand mixer with paddle attachment to beat the butter well, until it becomes white and airy (it takes about 5 minutes at medium-high speed).

  • Add the white granulated sugar and continue to mix until the butter has completely blended with the sugar .

  • Add 1 egg at time, it is important that you wait until the egg has combined with the butter and sugar, and then you can add another one and repeat the same procedure for the third and final egg (at low and medium-high alternating power).

  • In the meantime, sift the flour, baking powder and salt into a bowl, and add the yoghurt to the milk by mixing and combining the two liquids .

  • Add vanilla extract to the butter, sugar and eggs mixture and continue to mix at medium speed .

  • Now it’s time to add the flour with baking powder and salt, and milk with the yoghurt to the mixture, add these slowly and alternately (dry ingredients first and wet ingredients after) until the mixture is completely amalgamated.

  • Once the mixture is ready, divided it into 3 parts

  • Preheat the oven at 180°C Fan

  • Grease all bundt cake pan with butter (this is an important step!) and pour the first part of the mixture, with the help of a spatula level the mixture into the base of the pan.

  • In a separate bowl mix the second part of the mixture with The Cherry Tree Raspberry Extra Jam and pour it on top the bundt cake’s base.

  • Then pour the third part on top of the raspberry mixture, creating the last layer .

  • Cook in the oven for 55 minutes (I recommend turning the cake halfway through cooking).

  • When is ready leave the cake to rest outside the oven for 15 minute, then it’s time to turn it upside down (this procedure must be done very carefully) and remove from the bundt cake pan. Leave it to cool down.

To serve

  • Pour the whole jar of The Cherry Tree Lemon Curd in a bowl and heat it slowly and gently until it becomes liquid. I recommend the Bain Marie method but you can also help yourself by using the microwave.

  • Pour the Lemon Curd gently on top the bundt cake, add some fresh raspberries in the centre and some mint leaves, creating a beautiful flower.

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