Lemon Berry Bundt Cake
 
Prep time
Cook time
Total time
 
Serves: 10 Servings
Ingredients
  • Cake:
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1¾ cup granulated sugar
  • Zest of 1 lemon
  • 1 cup unsalted butter, at room temperature
  • 3 eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • 1 ½ cups fresh blueberries
  • 1 ½ cups fresh raspberries
  • Glaze:
  • 2 cups powdered sugar
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 10-cup Bundt pan; set aside.
  3. In a medium bowl, whisk together flour, baking powder, salt and sugar.
  4. Set aside. Using a standup mixer, combine zest, butter, eggs, vanilla, and buttermilk on low until well combined about a minute.
  5. With the mixer on low, gradually add the dry mixture until well combined.
  6. Do not over mix. Then, using a spatula, gently fold berries into the batter. Pour batter into greased bundt pan and smooth the top with spatula.
  7. Bake for 50 to 60 minutes, until a toothpick comes out clean.
  8. Cool the cake for an hour, then turn it out onto a serving platter and let cool completely.
  9. Once the cake is cool, whisk together the powdered sugar, fresh lemon juice and zest until smooth.
  10. Gently spoon icing over the cake and serve.
Recipe by Chef Times Two at https://www.cheftimestwo.com/lemon-berry-bundt-cake/