Blackberry Lemon Bundt Cake
By longhornfans
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
Details
Servings 12
Adapted from bakingwithdan.com
Preparation
Step 1
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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