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Triple Berry Lemon Cake

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It’s been a long time since I’ve posted on this blog. Literally, years. And I’ve missed having a little corner in which to share the foods I’ve made. So, I guess I’m back. At least kind of. We’ll see how it goes this time around 🙂

And now onto the cake!

It’s been a long winter here in Colorado. And the past few months have been brutal. Not just because of freezing temps and snowstorms. It’s been those little glimpses of spring that lull you into flip flops and open windows, only to be slammed by ice and gray skies. So a few weeks ago, when I was asked to bring a dessert to a get-together, I decided even if it didn’t look like spring, it could certainly taste like it!

I love lemon and berries together. The tart bright touch of lemon in this cake is so lovely with the sweet berries. I use frozen berries for this cake, a triple berry blend with blueberries, blackberries and raspberries. You can use whatever you like–but one note. If you use fresh berries, you have to be much more careful when mixing them in. So far me and my slap-dash style, frozen berries were easier. And trust me, not one person complained!

Triple Berry Lemon Cake (adapted, only slightly, from Smitten Kitchen)

2 1/2 cupsplus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups mixed berries of your choosing, frozen or fresh

2 cups powdered or confections’ sugar
Juice of 1 lemon (or whatever you need for your desired consistency…I added a bit more until it was pourable, but thick)
1 tablespoon unsalted butter, very, very soft

Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. (I use that Baker’s Joy stuff that has flour in it…and my cakes never stick!) Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and VERY 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, but be careful not to over mix.

In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a 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 spoon it in the pan in large scoops, 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 thick. (Just keep adding the lemon juice until it reaches the desired consistency–but don’t make it too thin. I like just barely pourable.) 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.



About Brandy

I'm a full-time writer, part-time baker, and not-enough-time runner.

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