This is hands down my favorite, go-to, easy-bake-cake to impress. A most satisfying Bundt fit for brunch or dessert or afternoon blog writing. Boasts a refreshing lemon cake base and vibrant berries. Shows beautifully with a simple powdered sugar dusting or lemon glaze (neither required to enjoy).

INGREDIENTS LIST

Dry ingredients:

  • 1 3/4 cups granulated sugar
  • 3/4 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup frozen berries (triple berry, aka: blackberry, blueberry, raspberry)

Wet ingredients:

  • 1 stick of unsalted butter (8 tablespoons) melted
  • 1 1/4 cup of Vanilla Whole Milk Yogurt (Brown Cow, cream top is my preferred)
  • 4 large eggs
  • 2 Tablespoons lemon juice (either fresh squeezed or bottled will work)

QUICK TOOLS & FACTS

  1. Preheat oven to 350 degrees (adjust oven racks to allow for pan height)
  2. Bake time = 40 to 55 minutes (baking time varies according to your oven and pan).
  3. 10-12 cup nonstick Bundt Cake pan (nordicware has a beautiful line that I use and recommend)
  4. Non-stick spray (do not apply to baking pan until just before you’re ready to move cake batter to the pan. You’ll thank me when the cake slides out a picture perfect golden tone).

CAKE BATTER INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients (except the berries) into a large mixing bowl.
    • Save the berries for the end
    • Give the dry ingredients a gentle stir to combine well.
  3. In a separate bowl, combine all wet ingredients together into a large mixing bowl.
  4. Slowly begin to add the wet ingredients to the dry ingredients while your mixer is set to low speed just long enough to gently combine. This will create a heavy batter. Once both sets are fully combined increase speed to medium to mix thoroughly.
  5. Apply non-stick spray to thoroughly grease your Bundt pan.
  6. Breakout your frozen berries. Ladle about 1/4 of the cake batter into the pan base. Sprinkle 1/4 of your berries around the pan. Continue this pattern creating a gentle layering.
    • If you mix the berries in, the batter will have a berry stained pigmentation rather than a golden yellow. Go with what speaks to you.
    • I do not recommend using a thick layer of berries as the cake will split right at that line. Still yummy, just not as pretty.
  7. Carefully place your cake level into your oven and set a timer for 40 minutes. At 40 minutes check on cake batter and rotate to allow for even coloring. If cake is jiggles when rotating, give it more time. From 40 to 55 minutes the bake time can quickly go from raw to done so don’t go far.
  8. Once carefully removed from the oven, take your chosen cake plate and flip your pan & cake. It should plop right down. Give it a few taps if no dice. Allow to thoroughly cook before sprinkling with powered sugar. If you would like to proceed with a lemon glaze you can apply this easy recipe. (A tablespoon lemon juice, 1/2 cup powdered sugar and 1/2 tablespoon low-fat buttermilk).
    • The sugar will melt if not thoroughly cooled.

By: L HPosted on Categories: Kitchen