Blackberry Lemon Bundt Cake
INGREDIENTS
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Cake
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3 cups cake flour (360 grams)
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2 1/4 cups white sugar (425 grams)
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3/4 teaspoon salt
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1 teaspoon baking powder
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20 tablespoons of unsalted butter, softened (10 ounces)
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1/4 cup vegetable or canola oil (2 ounces)
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1/3 cup of buttermilk or sour cream, room temperature
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6 eggs, room temperature
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1 tablespoon vanilla extract
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Zest of two lemons
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1 pint of blackberries, washed and dry
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Glaze
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1 cup of confectioners sugar
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2-3 tablespoons of fresh lemon juice
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1/4 teaspoon lemon extract
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