How To make Berry Almond Bundt Cake

How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person

How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person

One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.

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Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature

1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)

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Easy 3 Ingredients Moist Soft and Fluffy Almond Cake

Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????


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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional

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almond bundt cake

Sugar free, guilt free almond bundt cake made with Nutrisweet sugar free sugar. Now enjoy without any restriction and worry.

Almond Bundt Cake - Sweet and Savory Meals

Learn how to make Almond Bundt Cake - tender and buttery, with the sweet and tangy flavors of almond and vanilla, and a drizzle of glaze. The good thing about a bundt cake is that it basically decorates itself with the intricate design of the pan, so you don’t have to do much but bake it.

????INGREDIENTS????:
Bundt Cake:
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup butter at room temperature
4 egg whites at room temperature
2 whole eggs at room temperature
1 cup buttermilk
1 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
1 tablespoon slivered almonds for garnish

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Blueberry Lemon Bundt Cake Recipe

This Blueberry Lemon Bundt Cake is amazing, very soft with a lot of blueberries inside, lemon flavored, definitely one of the best cakes ever. The recipe is very easy to prepare, takes only few minutes until is ready for baking. You can use either frozen or fresh blueberries. Give it a try, you will love it too.

Ingredients

Makes about 12 servings

2 sticks (220g) butter
1 1/2 cup (300g) sugar
3 eggs
1 tsp vanilla extract
2 tbsp lemon zest
2 tbsp lemon juice
3 cups (375g) flour
2 tsp baking powder
1 tsp salt
1 cup buttermilk
2 cups (200g) frozen blueberries
1 tbsp flour, to add over the blueberries

Topping ideas
Powdered sugar for dusting
or
Lemon Glaze
1 cup (125g) powdered sugar
2 tbsp lemon juice

Directions

1. Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.

2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.

3. In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.

4. Add vanilla, lemon zest and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.

5. Only now, take the blueberries out of the freezer, Stir with 1 tbsp of flour. Keep about 1/4 cup of the blueberries for topping and add the rest over the batter.

6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.

7. Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.

8. Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.

10. Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice. Enjoy!

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