Bursting-With-Berries Lemon Curd Bundt Cake

Name: Bursting-With-Berries Lemon Curd Bundt Cake
Ingredients: 2½ cups all-purpose flour; ⅓ cup finely ground toasted slivered almonds; 1½ teaspoon baking powder; ¼ teaspoon salt; 1 cup (2 sticks) butter, at room temperature; 1½ cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon peel; 1 cup low-fat buttermilk; ½ cup prepared lemon curd (I used my favorite lemon curd recipe here); 2 cups mixed fresh berries, such as blackberries, blueberries, and/or raspberries (fresh or frozen); Lemon Cream ~; ½ cup heavy cream; ¼ cup prepared lemon curd; 1 tablespoon sifted confectioners' sugar; Mixed berries, for garnish

Bursting-With-Berries Lemon Curd Bundt Cake was pinched from <a href="http://allthatsleftarethecrumbs.blogspot.com/2014/04/bursting-with-berries-lemon-curd-bundt.html?utm_source=feedburner" target="_blank">allthatsleftarethecrumbs.blogspot.com.</a>

INGREDIENTS

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2½ cups all-purpose flour

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⅓ cup finely ground toasted slivered almonds

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1½ teaspoon baking powder

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¼ teaspoon salt

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1 cup (2 sticks) butter, at room temperature

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1½ cup granulated sugar

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3 large eggs

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1 teaspoon vanilla extract

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1 teaspoon finely grated lemon peel

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1 cup low-fat buttermilk

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½ cup prepared lemon curd (I used my favorite lemon curd recipe here)

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2 cups mixed fresh berries, such as blackberries, blueberries, and/or raspberries (fresh or frozen)

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Lemon Cream ~

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½ cup heavy cream

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¼ cup prepared lemon curd

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1 tablespoon sifted confectioners' sugar

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Mixed berries, for garnish

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