Fresh Raspberry Yogurt Bundt Cake

 2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

zest of 1 lemon

1 cup butter, softened

1 cup sugar

3 eggs

2 Tbsp lemon juice

6 oz plain Greek yogurt, 1 container, (Chobani brand)

2 cups fresh raspberries

3 Tbsp flour

Raspberry Frosting:

4 oz cream cheese, softened

1/4 cup seedless raspberry jam or preserves

1 cup powdered sugar

3 Tbsp milk

1.  Preheat oven to 325 degrees.  Grease ad flour a bundt pan and set aside.

2.  In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.

3.  In a separate bowl cream together butter and sugar until light and fluffy.  Mix in eggs and lemon juice.  Add to flour mixture, then mix in yogurt.

4.  In a small bowl, toss fresh raspberries and flour together.  Carefully fold them into the cake batter  Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean)

5.  Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart)  Let cake cool completely, then drizzle with frosting.

Frosting Instructions:

In  a small bowl, beat cream cheese and raspberry jam together.  Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Notes:  Don't skip coating the raspberries in flour.  It helps them from sinking to the bottom of the batter.

Serves 12