Two small fruit bundtcakes

This is one recipe for two bundtcakes: lemon with raspberries and orange with blackberries however you may choose your favourite one and bake one bigger cake. I could not decide between them because both are very yummy. The texture is moist, fluffy and full of fruits. Tangy notes very correspond well with berries creating delicate and flavorous combos. I suppose they will work also with red- and/or blackcurrants. Enjoy!


two small bundtcake pans about 0.8-1 l



  • ½ cup butter
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½  tablespoon orange zest
  • ½  tablespoon lemon zest
  • 1 ¼ cup all purpose or cake flour
  • 1 ½ teaspoon baking powder
  • ¼  teaspoon baking soda
  • ¼  teaspoon salt
  • 1 ½ tablespoons orange juice (freshly pressed)
  • 1 ½ tablespoons lemon juice (freshly pressed)
  • 130 ml natural plain yoghurt
  • 10-12 raspberries
  • 10-12 blackberries


  • ½ cup icing sugar
  • 1 ½ tablespoon orange juice (freshly pressed)
  • 1 ½ tablespoon lemon juice (freshly pressed)


Preheat oven to 350°F (180°C). Grease pans and dust with flour.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add vanilla extract. If the mixture looks curdled do not be worried about. In another bowl mix together flour, baking powder, soda and salt. Add the flour mixture to the butter mixture in three batches alternate with yoghurt. Mix until all ingredients well incorporated. Divide the mixture in half. Add to the first half orange zest and orange juice. Add to the second half lemon zest and lemon juice. Spoon the orange dough into the first pan, the lemon into second. Place on the top of orange mixture 6-7 blackberries and press them lightly with the hand to cover a little with the dough. Place on the top of lemon mixture 6-7 raspberries and press them lightly with the hand to cover a little with the dough. Bake for 40-45 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

Make icing: mix one half of the icing sugar with orange juice until smooth mixture. Make the same with the second half with lemon juice. Pour each icing over the top of correct cake and decorate with remaining fruits.


Category: Fruit cakes.

Tags: blackberry, lemon,orange, raspberry, yoghurt.

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