We were designed for community. One of my favourite things about bible study is of course the communal eating! We have been meeting up with a group of a few families weekly for over a year now and over the course of that time have shared some delicious food together. This weeks tasty treat was this berry citrus bundt cake.
Berry Citrus Bundt Cake Recipe:
- 1 cup softened butter
- 1 tsp vanilla
- 1 and 3/4 cups white sugar
- 1 large egg
- 1 tbsp orange zest
- 2 tbsp lemon juice
- 1/2 cup sour cream
- 2 and 1/2 cups white flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cups buttermilk
- 3 cups frozen mixed berries (blue, rasp and black)
- 1 tbsp flour
Cream the butter, sugar, vanilla, lemon juice and orange zest together. Add in the sour cream. Combine the flour, baking powder and salt together separately in a medium size bowl then add to the mixing bowl with the butter mixture in two batches, alternating with the buttermilk. Stir until just combined. Toss the frozen berries and flour in the medium bowl until the berries are all coated in flour powder.
Grease then flour your bundt cake pan. Carefully spoon the berries into the cake batter with a large spoon or spatula so as not to break the berries. Don't worry about them being too evenly spread, it's more important to keep the berries in tact so the whole batter doesn't turn purple. Spread evenly through the bundt cake pan then bake at 350 for 65-70 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool for about 15 minutes before attempting to flip the cake out of the pan. You can run a knife along the side of the pan if it is quite stuck on in places, then place a plate over the pan and flip in one smooth motion. Voila! Glaze and serve.
I made my glaze by combining a tbsp of melted butter with a tbsp of lemon juice and enough icing sugar to reach a desired runny but not completely liquid consistency.