For Valentine's Day, I thought it would be a romantic treat for the whole family to have a heart shaped cake studded with red berries. Frozen raspberries were perfect for this cake.
Bundt cakes have a dense, tight crumb. It is great with tea, coffee or a tall glass of milk. The batter was very thick. Fresh raspberries would not be able to stand up to the batter while mixing, so the frozen berries were perfect. Even if the berries were all bashed up, it would still be lovely.
I had my reservations about removing the cake from the pan. Would it stick?
Wow! The icing on the cake really makes it look so pretty. I only made half of the glaze. I thought that it was sweet enough. You can taste the slight tangy bite from the lemon glaze and tart raspberries.
Lemon Raspberry Buttermilk Bundt Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature (I used 3/4 cup)
1 3/4 cups (340 grams) granulated sugar (I cut down to 1 cup)
Zest of 1 lemon (used 1/2 tsp lemon extract instead)
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk (or 1 Tbsp lemon juice and fill with milk to 3/4 cup)
3 cups (350 to 450 grams) mixed berries (I used 3 cups frozen raspberries)
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon (half gram)
1 tablespoon (15 grams) unsalted butter, very, very soft
Preheat your oven to 350°F. Generously grease a 10-cup Bundt non-stick pan with butter or a nonstick spray. If using nonstick spray, dust the pan with flour to ensure no sticking. Set aside.
In a medium bowl, whisk or sift 2 1/2 cups flour (save the additional 2 Tbsp flour for the berries at a later step), baking powder and salt together.
In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest (or extract) until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly.
Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.
Toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter. Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth.
Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.
- Adapted from Smitten Kitchen: Triple Berry Summer Buttermilk Bundt
This cake did not last long! It was a little on the tart side due to the raspberries and lemon glaze. The kiddies prefer things that are not too sweet and slightly tart. If you prefer sweeter, use the full amount of sugar or use a blend of sweeter berries.