February 26, 2015 § 2 Comments
I was looking for a cake to make to celebrate February birthdays at work. One request was for something heavier with fruit. My go to was then some kind of fruit tart, but given that Winter isn’t the best time of year for fresh fruit I thought this maybe wasn’t the best idea.
I stumbled along this recipe from Like Mother Like Daughter and had been wanting to delve back into the world of Bundt cakes for quite some time. I thought this was a perfect opportunity. So I went out and picked up the NordicWare cake pan I had been pining over and made a “practice” version for me and Nick. This, of course, was a mistake because we gobbled it up too quickly and easily. So delicious and really quite straightforward to make. The “real” one made a week later for work was another hit. The cake is bright with lemon flavor has enough fruit and so moist. The caramelized edges take it to the next level.
2 sticks butter (softened to room temp)
2 cups sugar
3 Tbs lemon juice (divided)
zest of 1 lemon
2 1/4 cups all purpose flour plus 3 Tbs
½ tsp baking soda
½ tsp salt
1 tsp of cinnamon (optional and to taste–I think it added a touch of something really nice and warm)
6 oz. plain or lemon Greek yogurt (fat free works)
2 – 2 1/2 cups frozen triple berries (blackberries, raspberries, blueberries – do not thaw)
1 cup powdered sugar
1 to 2 Tbs milk (as needed for glaze, I preferred when I didn’t use it)
- Preheat oven to 375 degrees.
- Grease/butter and flour a 10 inch bundt cake pan really thoroughly.
- In a medium bowl, sift the 2¼ cup flour, baking soda, salt. Combine with the lemon zest.
- In another medium bowl, cream together the softened butter and 2 cups of sugar until fluffy.
- To the butter and sugar mixture beat in 1 egg at a time.
- Stir in 1 TBS of lemon juice to the butter/sugar/egg mixture.
- Alternate adding the flour with the yogurt to the creamed mixture, stirring to combine in between each addition (don’t over stir).
- Toss the berries in the 3 Tbs of flour to coat.
- Gently stir the berries into the cake batter throughout (my batter was very, very thick).
- Pour the cake batter into bundt cake pan and evenly spread throughout the pan.
- Reduce the oven temperature to 325 degrees, put the cake in and bake for 55 minutes or until a toothpick comes out clean.
- Cool in the pan about 20 minutes on a cooling rack.
- After 20 minutes remove cake from the pan (this may take running a butter knife around the edges) and let cool completely on the rack.
- To make lemon glaze, in a small bowl pour your powdered sugar, add 2 TBS lemon juice and stir – as needed add milk to thin the glaze. I don’t think it should be necessary though.
- Once cake is completely cooled drizzle glaze over the top of it and let the glaze run down the sides.
- Eat it up and enjoy! Cake stays extremely moist for several days (if it lasts that long though, I’ll be surprised).