Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 1/2 cups (approximately 225g) mixed fresh berries (strawberries, blueberries, raspberries), gently tossed in 1 tablespoon of flour
  • 2 cups (240g) powdered sugar, sifted
  • 3-4 tablespoons (45-60ml) fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Grease and flour the bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
  6. Gently fold in the flour-tossed berries.
  7. Pour batter into the prepared bundt pan.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice or powdered sugar to adjust consistency as needed.
  11. Once the cake is completely cooled, drizzle the lemon glaze over the top. Let the glaze set before serving.