Check out the full reel on Instagram
Lemon Raspberry Greek Yogurt Bundt Cake + Raspberry Iced Tea
There is something so lovely about slowing down for tea time, especially when the table has something homemade waiting for you.
For this Tea Time pairing, I wanted to bring together two flavors that I absolutely love: bright lemon and juicy raspberry.
The result was a tender Lemon Raspberry Greek Yogurt Bundt Cake, paired with a refreshing Raspberry Iced Tea made with raspberry tea, fresh raspberries and lemon.
The cake is moist and delicate from the Greek yogurt, with fresh lemon running through the crumb and little bursts of raspberry in every slice. A simple lemon glaze adds another layer of citrusy sweetness.
And alongside it? A tall glass of ruby-red raspberry iced tea, poured over ice and finished with fresh raspberries and lemon slices.
It’s summer tea time in a glass and on a plate. 🍋🍓🫖
🍓 Raspberry Iced Tea
Ingredients
- 6 cups 1.4 L water, divided
- 4 –6 raspberry-flavored tea bags
- 1½ cups 185 g fresh raspberries
- 2 –3 tbsp granulated sugar or honey to taste
- 2 tbsp 30 ml fresh lemon juice
- 1 tsp finely grated lemon zest
- Ice for serving
- Fresh raspberries for garnish
- Lemon slices for garnish
- Fresh mint optional
Instructions
Brew the tea
- Bring 4 cups (960 ml) of water to a boil.
- Remove from heat and add the raspberry tea bags.
- Cover and steep for 8–10 minutes.
Make the raspberry mixture
- While the tea steeps, place the raspberries, remaining 2 cups (480 ml) water and sugar in a saucepan.
- Bring to a gentle simmer and cook for approximately 5 minutes, until the raspberries have broken down.
Strain
- Strain the raspberry mixture through a fine-mesh sieve, gently pressing the berries to extract the juice.
- Discard the seeds and pulp.
Combine
- Remove the tea bags and combine the brewed raspberry tea with the raspberry mixture.
- Stir in the lemon juice and lemon zest.
- Taste and adjust the sweetness if desired.
Chill
- Refrigerate until thoroughly chilled.
Serve
- Fill glasses generously with ice.
- Pour over the raspberry iced tea and garnish with fresh raspberries, lemon slices and mint.
Notes
| Nutrient | Per Serving |
|---|---|
| Calories | 28 kcal |
| Protein | 0.2 g |
| Carbohydrates | 7.1 g |
| Fat | 0.1 g |
| Saturated Fat | 0 g |
| Fiber | 0.2 g |
| Sugar | 6.5 g |
| Sodium | 2 mg |
🍋 Lemon Raspberry Greek Yogurt Bundt Cake
Ingredients
Cake
- 2¼ cups 280 g all-purpose flour
- 2 tbsp 16 g cornstarch
- 2 tsp 8 g baking powder
- ½ tsp 2.5 g baking soda
- ½ tsp 3 g salt
- ¾ cup 170 g unsalted butter, softened
- 1¼ cups 250 g granulated sugar
- 3 large eggs room temperature
- 2 tbsp finely grated lemon zest
- 2 tsp 10 ml vanilla extract
- ¾ cup 180 g plain Greek yogurt
- ¼ cup 60 ml fresh lemon juice
- 1¼ cups 150 g fresh raspberries
Lemon Glaze
- 1 cup 120 g icing sugar
- 2 –3 tbsp 30–45 ml fresh lemon juice
- 1 tsp finely grated lemon zest
Instructions
Prepare the pan
Preheat oven to 350°F (175°C).
- Generously grease a 10–12 cup Bundt pan, making sure to coat all the grooves. Dust lightly with flour and tap out the excess.
Combine the dry ingredients
- Whisk together the flour, cornstarch, baking powder, baking soda and salt. Set aside.
- Cream the butter and sugar
- Beat the softened butter and sugar for 3–4 minutes, until pale and fluffy.
- Add the eggs
- Add the eggs one at a time, beating well after each addition.
- Add the lemon zest and vanilla.
- Combine the yogurt and lemon
- In a separate bowl, whisk together the Greek yogurt and lemon juice.
Make the batter
- Add the dry ingredients to the butter mixture in three additions, alternating with the yogurt mixture.
- Begin and end with the dry ingredients.
- Mix only until combined.
- Add the raspberries
- Toss the raspberries gently with approximately 1 tablespoon of the flour mixture.
- Fold them carefully into the batter.
Bake
- Transfer the batter to the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
Cool
- Allow the cake to cool in the pan for 15 minutes before carefully inverting onto a wire rack.
- Cool completely before glazing.
Lemon Glaze
- Whisk together the icing sugar, lemon zest and 2 tablespoons of lemon juice.
- Add additional lemon juice as needed until you have a thick but pourable glaze.
- Drizzle over the cooled cake.
- Finish with fresh raspberries and additional lemon zest if desired.
Notes
| Nutrient | Per Serving |
|---|---|
| Calories | 348 kcal |
| Protein | 5.6 g |
| Carbohydrates | 52.5 g |
| Fat | 13.3 g |
| Saturated Fat | 7.8 g |
| Fiber | 1.0 g |
| Sugar | 30 g |
| Sodium | 225 mg |
🫖 The Perfect Tea Time Pairing
What I particularly love about serving these together is that neither recipe overwhelms the other.
The lemon Bundt cake is rich enough to feel like a special dessert, but the Greek yogurt and fresh raspberries keep it bright.
The raspberry iced tea is refreshing and slightly tart, making it the perfect contrast to the sweet lemon glaze.
Serve the cake at room temperature with the iced tea well chilled.
Add a few fresh raspberries, lemon slices and perhaps some mint to the table and you’ve got a simple summer tea-time spread that feels special without being fussy.
💡 Tips for the Best Results
Don’t skip the lemon zest
For the strongest lemon flavor, rub the lemon zest into the sugar with your fingertips before adding the butter. This releases the natural lemon oils into the sugar.
Fresh raspberries are ideal
Fresh berries work beautifully in the cake and give you those gorgeous little pockets of raspberry throughout the crumb.
Don’t overmix the cake
Once the flour goes in, mix only until the ingredients are combined. Overmixing can make the cake heavier.
Taste your tea
Raspberry tea bags vary considerably in strength. Start with 4 tea bags and use up to 6 if you want a more pronounced raspberry flavor.
Make the tea ahead
The iced tea can easily be made several hours ahead, making it perfect when you’re entertaining.
🌸 Make It an Afternoon Tea
You don’t need a formal tea party to enjoy this pairing.
Set out the Bundt cake on a cake stand, pour the iced tea into tall glasses filled with ice, add a few raspberries and lemon slices, and you’ve got an easy summer afternoon tea.
You could also add:
- Fresh berries
- Small sandwiches
- Cucumber sandwiches
- Scones
- Lemon curd
- Fresh flowers
- A pretty linen napkin
Sometimes the simplest gatherings are the most memorable.
