Blackberry Lemon Bundt Cake

Blackberry Lemon Bundt Cake
Adapted from bakingwithdan.com
Blackberry Lemon Bundt Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bakingwithdan.com

Ingredients

  • CAKE:

  • 3

    cups cake flour

  • 2 1/4

    cups white sugar

  • 3/4

    tsp. salt

  • 1

    tsp. baking powder

  • 20

    Tbsp. of unsalted butter, softened (10 ounces)

  • 1/4

    cup vegetable or canola oil

  • 1/3

    cup buttermilk or sour cream, room temperature

  • 6

    eggs, room temperature

  • 1

    Tbsp. vanilla extract

  • Zest of two lemons

  • 1

    pint of blackberries, washed and dry

  • GLAZE:

  • 1

    cup of confectioners sugar

  • 2-3

    Tbsp. fresh lemon juice

  • 1/4

    tsp. lemon extract

Directions

1. Generously grease and flour a standard bundt pan. 2. Preheat your oven to 350*F 3. Toss washed and dried blackberries with a bit of flour, if desired. Set aside. CAKE: 1. Sift cake flour, sugar, salt and baking powder into bowl of stand mixer. 2. Add butter, oil, buttermilk and 3 eggs. 3. Using paddle attachment, blend the mixture on low for 30 seconds to combine ingredients. 4. Increase speed to medium high and beat the batter for 2 minutes, stopping to scrape bowl after 1 minute. 5. Add vanilla, lemon zest and one egg. 6. Blend on low to combine then raise speed to medium and beat 30 seconds. 7. Repeat step 6 with the remaining two eggs. 8. Gently fold blackberries into batter and then spoon into prepared pan. 9. Bake cake for 65-75 minutes, until toothpick inserted in center comes out clean. 10. Cool cake on a wire rack for 20 minutes. 11. Once cake has cooled, give it a gentle shake side to side to release it from the pan and turn it out onto a cake platter. 12. Allow to cool completely while preparing glaze GLAZE: 1. Measure 1 cup confectioners sugar into small mixing bowl. 2. Add 2 tablespoons freshly squeezed lemon juice; Whisk until sugar is dissolved. 3. Whisk in lemon extract. NOTE: If glaze is too thick to pour, thin with more lemon juice, one teaspoon at a time. 4. Drizzle finished glaze over cooled cake.

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