Line the baking pan with parchment paper or grease it with butter and dust with flour or breadcrumbs.

Turn on the oven to heat - convection 170℃ or top/bottom mode 180℃.

In a large bowl, add flour, baking powder, sugar, and pudding powder - mix with a spoon.

In a second bowl, mix the wet ingredients for the batter - yogurt, oil, eggs, and syrup.

Pour the wet ingredients into the dry ones.

Mix together with a spoon - the batter will be quite thick, but if it doesn't combine well, you can add a little milk.

Transfer the bundt cake batter to the prepared pan.

Place the pan in the preheated oven, roughly in the middle, and bake for about 30 minutes - until a dry stick test.

After baking, remove the bundt cake from the pan and let it cool.

Sift the powdered sugar into a bowl, add the raspberry syrup and start mixing, add milk in portions and mix until you get a smooth and slightly runny glaze.

Glaze the cooled bundt cake with the icing.