From inthekitchenwithkath.com
(Adapted from a recipe on Deb Perelman’s Smitten Kitchen blog and one in Rustic Fruit Desserts, by Cory Schreiber and Julie Richardson)
Several comments on Deb’s blog mentioned having trouble with the cake sticking. I love using Baker’s Joy on my nonstick bundt pan. I have never had any trouble with cakes sticking when I use it. You’ll find it where your store has Pam.
Cake
2½ cups (300g) plus 2 tablespoons (30g) flour
2 teaspoons baking powder
1 teaspoon salt
1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature (I used just 1 stick with satisfactory results.)
1¾ cups sugar
Zest of 1 lemon
3 large eggs
½ teaspoon lemon extract
¾ cup buttermilk
4 cups berries (I used 2 cups blueberries, 1 cup raspberries, and 1 cup of cut up strawberries.)
Glaze
2 cups (240g) powdered sugar
Juice of 1 lemon (Have an extra lemon handy in case you need a bit more juice.)
1 tablespoon unsalted butter, very soft
1. Preheat the oven to 350˚.
2. Generously spray a bundt pan with Baker’s Joy. (Or generously grease.)
3. Whisk the 2 ½ cups flour, baking powder, and salt together in a medium bowl.
4. Beat the butter, sugar, and lemon zest together on medium speed for 3 – 5 minutes, or until light and fluffy.
5. Add the eggs, one at a time, beating on low speed to combine after adding each one.
6. Mix in the lemon extract.
7. Add 1/3 of the flour mixture and beat until just blended. Mix in half of the buttermilk. Blend in the next third of the flour, and then the rest of the buttermilk. Blend in the last third of flour. Don’t over-mix.
8. Add the berries and the remaining 2 tablespoons of flour to the bowl that the flour mixture was in. Toss gently until the berries are well-covered with flour.
9. Gently stir the berries into the cake batter.
10. Spoon the batter into the prepared pan.
11. Spread the top with a spatula so it’s more even.
12. Bake for 30 minutes. Rotate the pan 180˚ and bake an additional 27 – 30 minutes, or until a cake tester comes out clean.
13. Cool the cake on a rack for 30 minutes.
14. Turn the cake out on a rack to finish cooling.
15. When the cake is totally cool, whisk together the powdered sugar, lemon juice, and butter for the glaze. (If your lemon isn’t very juicy, you may need to add just a little bit more to get the consistency that you want.)
16. Drizzle the glaze over the top of the cake and let it run down the sides.