Fouth of July Cake
Photo adapted from In The Kitchen With Kath.
- 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
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.
Gently fold the berries into the cake batter with a silicon spatula.
The batter will be thick.
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.