Allow 3-4 hours chill time for lemon curd

Lemon Curd Ingredients:

• 3 lemons, zested and juiced
• 1 cup sugar
• 3 large eggs
• 3/4 cup butter

Raspberry Bundt Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 3 large eggs
• juice and zest of one lemon
• 3/4  cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour, 2 tablespoons reserved
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 ounces fresh raspberries, mashed with fork

Drizzle Ingredients:

• 1 cup sifted powdered sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla

Method:

1. Whisk together the lemon juice, zest, sugar and eggs.
2. Cook over low heat stirring frequently, until mixture begins to bubble and sheets off the spoon instead of running; add cold butter one tablespoonful at a time, stirring until each is incorporated before adding another.
3. Remove from heat when you whisk some up and what drizzles retains it’s shape on top of the curd.
4. Place  in a container covered with saran wrap to prevent a skin forming and chill for several hours.
5. To make cake,  preheat oven to 325°F.
6. Place butter  and  sugar in the bowl of  an electric mixer  fitted with the paddle attachment and mix until smooth.
7. Add eggs one at a time and allow each to incorporate, then mix in the lemon juice, lemon  zest, yogurt and vanilla, mixing  until  smooth.
8. Sift together the flour, baking  soda and salt,  setting two tablespoons  of the flour aside to mix with the raspberries.
9. Add the flour mixture a little at a time to the running mixer until a smooth batter is formed.
10. Mash the raspberries with a fork, then stir in the reserved flour.
11. Fold raspberry mixture into the cake batter with a spatula.
12. Spray a 10-inch Bundt pan with pan release spray or liberally grease and flour, shaking out excess flour.
13. Pour  the batter into the pan, smoothing the top.
14. Bake for 50-60 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
15. Allow cake to rest for ten minutes before turning out of pan and finishing cooling on a wire rack.
16. When  cake is cool, use a melon baller to cut pilot holes in the top of the cake, saving those plugs, and fill  the cake with the chilled lemon curd using a piping bag with a  filling tip.
17. Carefully replace the plugs and dab away any curd that came out when you pressed the plugs in.
18. Mix the drizzle together until smooth and it can be drizzled, then drizzle the cake (obviously). Sprinkle with a little lemon zest if you want. I forgot to add it before taking pics of the whole cake.
19. Refrigerate any cake that will be left uneaten within two hours.

From the kitchen of palatablepastime.com