What’s your favorite berry?
Mine? It’s whatever berry I happen to be eating at the time! But I sure am fond of blackberries. And I thought they would pair well with this sweet, moist, lemon bundt cake. The cake is fantastic on it’s own. But I love drizzling it with this sweet, tangy blackberry cassis icing.
Nothing better than a plump, juicy blackberry.
I don’t really care for a ton of frosting on a cake. But this thick, sweet glaze is just enough to enhance this beautifully moist, tangy, lemony cake.
Be thankful for your struggles, for without them you will never find your strengths.
- FOR THE CAKE:
- 3 cups of cake flour
- 1 Tablespoon of baking powder
- ½ teaspoon of salt
- 2 cups of sugar
- 1¼ cups of butter, softened
- 6 large eggs
- 1 cup of sour cream
- 1 teaspoon of pure vanilla extract
- ¼ cup of freshly squeezed lemon juice
- 2 Tablespoons of lemon zest
- FOR THE GLAZE:
- 6 ounces of blackberries
- 12 ounces of confectioner's sugar
- 2 Tablespoons of Cassis (or water)
- Preheat your oven to 325°F and thoroughly spray a 10 cup bundt pan with baking spray with flour.
- Whisk the flour, baking powder and salt together.
- Beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time.
- Beat in the vanilla, lemon juice and lemon zest.
- Alternately add the flour and sour cream, beginning and ending with the flour.
- Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 15 minutes before inverting the pan.
- Cool completely before icing.
- Puree the blackberries in a blender.
- Strain them through a fine mesh sieve.
- Add the confectioners sugar to the puree and whisk until smooth.
- Add the cassis or water.
- Spoon the glaze over the cake and serve with fresh blackberries.
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