Raspberry Pound Cake with Raspberry Icing


Cake
1 1/4 cups flour
1/4 teaspoon baking soda
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup honey
1/3 cup butter, at room temperature
2 eggs
1 cup vanilla yogurt
2 cups raspberries


Icing
2 cups powdered sugar
1/4 cup butter
1 tube raspberry YoSqueeze yogurt
1/4 cup raspberries


Preheat oven to 375ºF. Sift dry ingredients together in a small bowl. In a large bowl, cream butter and honey together until smooth. Beat in eggs. Add dry ingredients in to butter mixture in thirds, alternating with the yogurt. Fold in raspberries. Pour batter in greased bundt pan and bake for 35-40 minutes. Cool in pan. For icing, cream together butter and sugar. Add yogurt and blend until smooth. Frost cooled cake on top and sides. Slice and garnish with raspberries. Yields: 10-12 servings