Lemon-Berry Bundt Cake
a slice of this citrus, moist and tangy piece of goodness..
Tips
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
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Preheat the oven to 350 degrees. Spray a large bundt cake with baking spray.
- 2
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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
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In a medium bowl, strain together the flour, baking powder, and salt. Set aside.
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- 4
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In a small bowl, mix the lemon juice and buttermilk. Starting and ending with the flour mixture,
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- 5
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Add the flour mixture alternately with the buttermilk mixture and blend after each addition just until incorporated.
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- 6
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Pour the batter into the prepared bundt pan and spread until smooth
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- 7
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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
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Allow to cool for 15 minutes before you invert it carefully on a serving plate.
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