Bundt Cake with Lemon, Raspberries, White Chocolate and Muesli

There’s always a good reason for a deeeeelicious cake, even if it’s not a special occasion! Today we’re showing you our Bundt cake with lemon, raspberries, white chocolate and Müska Natural.


For the dough:

  • 2 1/2 cups spelt flour
  • 1/2 cup Müska Natural
  • 2 tsp. baking soda
  • 1 pinch salt
  • 1 tsp. baking powder
  • 6 tbsp. lemon juice
  • 2 tbsp. lemon zest
  • 1 cup sugar
  • 3 eggs
  • 1 cup canola oil
  • 1 cup Greek yogurt
  • 1 tsp. vanilla
  • 1 cup white chocolate
  • 2 cups fresh raspberries

For the frosting:

  • 1 cup confectioners’ sugar
  • 1 tsp. maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. lemon juice


  1. Preheat the oven to 350 F.
  2. Butter and flour a Bundt pan.
  3. In a large bowl, combine the flour, Müska, baking soda, powder and salt.
  4. In another bowl, mix the lemon juice and zest with sugar.
  5. Add the eggs one at a time and whisk.
  6. Add the oil, yogurt and white chocolate.
  7. Add the flour mixture and mix well.
  8. Add raspberries and mix gently.
  9. Pour into pan.
  10. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
  11. Let cool before removing from the pan.

For the glaze:

Mix all the ingredients together and drizzle the mixture over the cooled cake.

Shopping Cart
Scroll to Top