Every year I make my friend Claudio a birthday cake. I was not sure what kind of cake I wanted to make him this year as the past couple years it has been chocolate cake. With summer around the corner, I wanted something a little different. So the morning I was going to make the cake, I came across this recipe for lemon berry bundt cake and knew right away that was what I was making. When the cake came out of the oven it smelled incredible. Jim and I both wanted a slice right then and there. Sadly for Jim he did not even get to try it as it came to work with me for Claudio!’
I have now made this cake two more times for other people that really enjoyed it the first time! Sadly for Jim he still has not had a slice!! But if you can keep a secret…I am making one just for him tomorrow!!
This is a keeper for sure!!
INGREDIENTS
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 3/4 cups granulated sugar
Zest of one lemon
1 cup unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
3/4 cup buttermilk
1 1/2 cup fresh blueberries
1 1/2 cup fresh raspberries
GLAZE
2 cups powdered sugar
3 Tablespoons fresh lemon juice
Zest of one lemon
DIRECTIONS
Preheat oven to 350 degrees. Grease well a 10 inch bundt pan and set aside. In a medium bowl whisk together flour, baking powder, salt and sugar, set aside. Using a stand mixer combine, zest, butter, eggs, vanilla and buttermilk. Combine for a minute or two and with the mixer on low, gradually add the dry mixture until well combined. Be careful not to over mix. Gently fold berries into batter and pour the batter into your prepared bundt pan smoothing the top with a spatula. Bake 50-60 minutes until a toothpick inserted comes out clean. Remove from oven and let cool for one hour before turning the cake out onto a serving plate. Let cool completely. For the glaze mix all ingredients together and spoon over cooled cake. Slice and serve.
Enjoy!
I found this recipe at www.chefstimestwo.com
