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Berry Bundt Cake

This delicious, fluffy, and moist Berry Bundt Cake contains various fresh berries and is infused with refreshing lemon zest.
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Calories 4865 kcal

Ingredients
 

  • 2½ cups All-purpose flour, Spooned and levelled
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1¾ cups Sugar
  • 1 tablespoon Lemon zest
  • 1 cup Butter, Room temperature
  • 3 Eggs, Room temperature
  • 1 tablespoon Vanilla extract
  • 1 tablespoon Lemon zest
  • ¾ cup Buttermilk, Room temperature
  • 3 cups Mixed berries
  • 2 tablespoon Flour, For tossing

For The Glaze

  • 1 tablespoon Butter, Melted and cooled
  • 2 cups Powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon Lemon juice

Instructions
 

How To Make The Bundt Cake

  • Preheat the oven to 350℉. Grease and flour a 10-cup Bundt cake pan and set it aside.
  • Sift all dry ingredients in one bowl and set aside.
    2½ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt
  • Massage the sugar and the lemon zest with your fingertips to release the aroma and oil from the lemon zest. Beat the butter and the sugar for at least three minutes. Scrape the bowl as necessary. This step is important and contributes to the fluffy texture.
    1¾ cups Sugar, 1 tablespoon Lemon zest, 1 cup Butter
  • Add the eggs one at a time and mix after each one.
    3 Eggs
  • Add the lemon juice and vanilla extract and mix well.
    1 tablespoon Vanilla extract, 1 tablespoon Lemon zest
  • Add ⅓ of the flour to the mixture and fold it into the batter using a spatula. Add half of the buttermilk and mix, then add half of the remaining flour followed by buttermilk. Finish this step by adding the remaining flour.
    ¾ cup Buttermilk
  • Toss the berries in two tablespoon flour and ensure all the berries are coated with flour.
    3 cups Mixed berries, 2 tablespoon Flour

How To Make The Glaze

  • Melt the butter and let it cool down.
    1 tablespoon Butter
  • Mix in the powdered sugar, vanilla extract, lemon juice and milk. The mixture should not be too runny or stiff and just enough to spread over the cool cake. If it is too stiff, add ½ tablespoon milk, if it is too runny, add 1 tablespoon powdered sugar.
    2 cups Powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon Lemon juice

Nutrition

Calories: 4865kcalCarbohydrates: 922gProtein: 60gFat: 221gSaturated Fat: 132gPolyunsaturated Fat: 13gMonounsaturated Fat: 58gTrans Fat: 8gCholesterol: 1029mgSodium: 3954mgPotassium: 1145mgFiber: 23gSugar: 402gVitamin A: 7253IUVitamin C: 30mgCalcium: 919mgIron: 20mg
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