Ingredients
- 2 34 cups flour
- 1 12 tsps baking powder
- 14 tsp baking soda
- 14 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 34 cups sugar
- 4 eggs
- 3 tbsps lemon juice
- 2 tbsps lemon zest
- 1 12 tsps vanilla extract
- 1 cup buttermilk
- 12 cup sour cream
- 2 cups blueberry (tossed in 1 tablespoon flour)
- 1 tbsp flour
- blueberry (garnish)
- 2 cups sugar
- 4 tsps lemon juice
- 3 tsps lemon juice (limoncello or replace this with)
- 1 tbsp maple syrup (corn)
- lemon zest (garnish optional)
Preparation
Step 1
1
Heat oven to 350. Butter and flour a 12 inch bundt pan. Be sure to really get in the grooves of the pan so it will come out easily.
2
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3
In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
4
Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
5
Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
6
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
1
Heat oven to 350. Butter and flour a 12 inch bundt pan. Be sure to really get in the grooves of the pan so it will come out easily.
2
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3
In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
4
Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
5
Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
6
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
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