If you need to make one cake in your life, then it should be this juicy bundt cake! I made it 2 times and never got around to take photos of it because it would disappear at the speed of light. So I had to make it for the 3rd time and make sure I took photos before it was eaten. It also has one secret. Keep reading.

Preparation time: 60 minutes


– 230 gr butter

– 200 gr sugar

– 3 eggs

– 1 teaspoon vanilla extract

– zest of 1 lemon

– 210 gr flour

– 1/2 teaspoon of baking powder

– 1/4 teaspoon of baking soda

– 1/2 teaspoon of salt

– juice of 1 lemon

– 200 ml pumpkin puree

– 1 teaspoon of choke berry and elderberry powder

– 100 ml milk

– 7-8 frozen raspberries 


– 200 gr powdered sugar

– 1 tablespoon of lemon juice


Process of making the pumpkin puree is decribed here.

Mix the softened butter and sugar in a mixing bowl. Add one egg at a time. Add vanilla extract and lemon zest.

In a smaller bowl, combine flour, baking powder, baking soda and salt. Add half of the dry ingredients to the wet ingredients mixture and mix with a mixer. Add pumpkin puree and lemon juice, and the rest of dry ingredients.

Separate the mixture. Add milk and choke berry powder to one part.

Coat the bundt cake mold with butter. Add the light mixture to the mold, then the dark mixture. Put some frozen raspberries and then the rest of the light and dark mixture.

Bake the bundt cake for 45 minutes at 175 ° C. Leave in the mold for about 20 minutes before turning onto a serving platter.

Apply the icing over cold bundt cake.

Add some pomegranate seeds for a truly holiday feeling!