Berry and Cream Lemon Bundt Cake

cake opt 1

This is my Niece, Nadja’s Perfect Yoghurt Cake recipe. The only thing I really adapted was that I used more gelatine to make sure the filling was firm enough to hold the weight of a second layer and changed the name so my picky eaters wouldn’t be dissuaded from trying it. This cake was delicious and incredibly light!

To start preheat the oven to 350°F and grease or spray your Bundt pan.

To make the cake: Separate 4 large egg whites from the yolks. Beat the egg whites until stiff in a medium bowl, set aside. In a large bowl whisk together 250g all-purpose flour, 1tsp baking powder, the zest of 1 lemon and a pinch of salt. Then make a small well in the middle of the flour and add 200g sugar, the egg yolks, 1tbl vanilla extract and 1/2cup of each, vegetable oil and water. Whisk gently to combine. Then very gently fold in the egg whites, in thirds. Pour the batter into the prepared cake pan and bake until golden brown, 30-35 minutes. Cool 10-15 minutes then invert onto a cooling rack. You want to cool the cake completely before assembling it. I actually refrigerated it overnight to make sure it was firm, which made it very easy to cut in half. Then made the filling the next day when I was ready to assemble it.

To make the filling and fruit topping: Mix 3tbl sugar with 4cups fruit* and set aside for about 20 minutes to macerate. Whisk together 16oz Greek yoghurt**, 1tbl vanilla extract and 2/3cup powdered sugar until the sugar is dissolved. Dissolve 2 envelopes of gelatine in 1/4cup warm water, about 10 minutes. Then heat it over a double boiler with the juice of 2 lemons until melted. Let it cool for 5-10 minutes then add it to the yoghurt mixture. Set that aside and whip 1cup heavy whipping cream until it’s stiff. Then very gently fold in the whipped cream, in thirds into the yoghurt mixture.

To assemble: Trim the very top off the cake then cut it in half and place the bottom half on your serving dish. Brush both of the cake tops with the juice from the macerated fruit. Spoon a little over half the filling on the bottom of the cake and spread it to the edges. Put the top of the cake on then the remaining filling. Garnish with the fruit.

This cake is best served room temperature and I think it was actually better on the 2nd and 3rd day.  Thanks again Cause Baking Makes Happy for the recipe!

leftover cake

Cook’s Note:

* I used 2cups each thawed, frozen strawberries and blueberries. The blueberries were our favorite.

** I used Greek yoghurt because I like it better but feel free to use the regular stuff.



1/2cup vegetable oil

1/2cup water

4 large eggs, separated

200g sugar

1tbl vanilla extract

zest of 1 lemon

250g all-purpose flour

1tsp baking powder

pinch of salt

Filling and fruit topping

16oz plain Greek yoghurt

2/3cup powdered sugar

1tbl vanilla extract

1cup heavy whipping cream

2 envelopes gelatine

1/4cup warm water

juice of 2 lemons

4cups fresh or (thawed) frozen fruit of your choice

3tbl sugar

Categories: Dessert | Tags: , , , , , , , , , , , , , , , | 4 Comments

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4 thoughts on “Berry and Cream Lemon Bundt Cake

  1. Dee


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