Blackberry Lemon Bundt Cake

INGREDIENTS
Cake
3 cups cake flour (360 grams)
2¼ cups white sugar (425 grams)
¾ teaspoon salt
1 teaspoon baking powder
20 tablespoons of unsalted butter, softened (10 ounces)
¼ cup vegetable or canola oil (2 ounces)
⅓ cup of buttermilk or sour cream, room temperature
6 eggs, room temperature
1 tablespoon vanilla extract
Zest of two lemons
1 pint of blackberries, washed and dry

Glaze
1 cup of confectioners sugar
2-3 tablespoons of fresh lemon juice
¼ teaspoon lemon extract

INSTRUCTIONS
Generously grease and flour a standard bundt pan, or grease using a pan release mixture
Preheat your oven to 350*F
Toss washed and dried blackberries with a bit of flour, if desired. Set aside

Prepare the cake:
Sift the cake flour, sugar, salt and baking powder into the bowl of your stand mixer
Add the butter, oil, buttermilk and 3 of the eggs
Using the paddle attachment, blend the mixture on low for 30 seconds to combine the ingredients
Increase the speed to medium high and beat the batter for 2 minutes, stopping to scrape the bowl half way through
Add the vanilla, lemon zest and one of the remaining eggs
Blend on low to combine then raise speed to medium and beat 30 seconds

Repeat with the remaining two eggs
Gently fold the blackberries into the batter then spoon into your prepared pan
Bake the cake for about 65-75 minutes, until a skewer inserted in the center comes out clean
Cool the cake on a wire rack for 20 minutes
Once the cake has cooled, give it a gently shake side to side to release it from the pan and turn it out onto a cake platter. Allow to cool completely while you prepare the glaze

Prepare the glaze:
Measure one cup of confectioners sugar into a small mixing bowl
Add two tablespoons of freshly squeezed lemon juice and whisk until the sugar is dissolved
Whisk in the lemon extract
If the glaze is too thick to pour it can be thinned with more lemon juice, one teaspoon at a time

Drizzle the finished glaze over your cooled cake
Note that I’ve given this recipe in both weight and cup measurements. I always recommend baking by weight, especially when it comes to cakes, but this recipe is a bit forgiving. When measuring your cake flour be sure to use the scoop and level method of measuring. Use a spoon to scoop the cake flour into your measuring cup and then use a knife or spatula to level the cup.

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