1198. Lemon Cake with Raspberry Glaze

My trusty lemon cake strikes again. See: original, variation 1, variation 2, variation 3, variation 4. This time, the standout is the all-natural raspberry glaze that covers the cake.
I personally tend to prefer frosting to a glaze, but a pro to a glaze is that it is undeniably lighter and sometimes light is what we need. The stunning hue of the glaze is achieved by incorporating finely ground freeze dried raspberry powder into the powdered sugar. A subtle hint is rose water is also added, and the yogurt gives a tiny tang that complements the cake flavor.

Ingredients:

Cake:
1 1/2 cups  sugar
1 cup butter, softened
5 large eggs
2 cups flour
1 cup cornflour
2 tsp baking powder
zest of 2 lemons
1/3 cup milk

Glaze:
30g pouch freeze-dried raspberries
3 cups powdered sugar
1/3 cup plus 2-3 Tbsp yogurt
1 tsp rose water

Method:

Using a food processor or mixer, beat the butter and sugar until creamed. Add the eggs, one by one incorporating well after each addition. Add the flours, baking powder, and lemon zest and stir until the flour is just incorporated. Add the milk and grated zest and, again, stir until just incorporated.
Pour the batter in a prepared buttered and floured bundt tin and bake in a preheated 350F over for about sixty five minutes. Let sit in the mold for ten minutes before turning over on a wire rack to cool completely.
To make the glaze,pulverize the freeze-dried raspberries to a fine powder, sift it and discard the seeds.
In a medium bowl, whisk the raspberry powder with the powdered sugar. Add the yogurt, holding back a bit on it and adding more as needed to create a thick but pourable consistency. The glaze should drip in a ribbon from the whisk and hold its line briefly on top of the glaze in the bowl. Whisk in the rose water.
Once the cake has completely cooled, pour the glaze along the ridges of one small section of the cake. Use a spoon or small knife to spread the glaze down into the ridges and all the way to the bottom of the cake, both inside and out. Repeat this process all the way around the cake.
Allow the glaze to harden. Serve within one day.

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