Fouth of July Cake
Photo adapted from In The Kitchen With Kath.
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- 2-1/2 c
- 2 tsp
- baking powder
- 1 tsp
- salt (either fine sea salt or table salt)
- 1 c
- unsalted butter, at room temperature
- 1-3/4 c
- lemon, zest of
- large eggs, at room temperature
- 1/2 tsp
- 3/4 c
- 2 Tbsp
- 3 c
- berries (blueberries, raspberries, blackberries, strawberries, etc.
- 2 c
- powdered sugar
- lemon, juice of
- 1 Tbsp
- unsalted butter, verry, very soft
1In a medium bowl, sift dry ingredients 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 fluffy, about 3 to 5 minutes.
Then with mixer on low speed , add your eggs, one at a time.
Beat in vanilla, add 1/3 cup 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.
2In the bowl where you mixed your dry ingredients, toss the berries with the 2 tbsp. of flour.
Gently fold the berries into the cake batter with a silicon spatula.
The batter will be thick.
3Spread cake batter in to a greased and floured 10 inch Bundt pan..Bake at 350 degrees for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes (to make sure it browns evenly).
4Cool pan on a wire rack for 25 to 30 minutes, before removing the cake from the pan.
Cool completely on wire rack.
Once cool, make the glaze.
GLAZE: Whisk the powdered sugar, lemon juice and butter until smooth and very, very thick.
Spread carefully over the top of the cake, letting it trickle down the sides of the cake.
5Store covered at room temperature for 3 to 4 days.