Lemon-Berry Bundt Cake

a slice of this citrus, moist and tangy piece of goodness..


Prep time 10 minute(s) Cook time 50 minute(s) Total time 60 minute(s) Yield 1 kg(s)

Tips

don't over use lemon. it will bitter your cake.

Ingredients

1 cup . unsalted butter, softened
1 3/4 cup . sugar
1 whole lemon zest of lemon
1 tsp vanilla
4 large eggs
2 3/4 cup flour
2 tsp baking powder
1/2 tsp. salt
1/2 cup lemon juice
1/2 cup buttermilk
2 cups blueberries

Instructions

1

Preheat the oven to 350 degrees. Spray a large bundt cake with baking spray.

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2

In a large mixing bowl, cream the butter and sugar till smooth. Add lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated.

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3

In a medium bowl, strain together the flour, baking powder, and salt. Set aside.

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4

In a small bowl, mix the lemon juice and buttermilk. Starting and ending with the flour mixture,

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5

Add the flour mixture alternately with the buttermilk mixture and blend after each addition just until incorporated.

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6

Pour the batter into the prepared bundt pan and spread until smooth

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7

Bake for 60 minutes. Sides should be golden brown and the cake should no longer jiggle and a toothpick should come out clean. Do NOT over bake.

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8

Allow to cool for 15 minutes before you invert it carefully on a serving plate.

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