BLACKBERRY LEMON BUNDT CAKE



INGREDIENTS
Cake
  • 3 cups cake flour (360 grams)
  • 2¼ cups white sugar (425 grams)
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 20 tablespoons of unsalted butter, softened (10 ounces)
  • ¼ cup vegetable or canola oil (2 ounces)
  • ⅓ cup of buttermilk or sour cream, room temperature
  • 6 eggs, room temperature
  • 1 tablespoon vanilla extract
  • Zest of two lemons
  • 1 pint of blackberries, washed and dry
Glaze
  • 1 cup of confectioners sugar
  • 2-3 tablespoons of fresh lemon juice
  • ¼ teaspoon lemon extract




NEXT Instructions you can go  HERE

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