Summer Berry Bundt Cake with Lemon Glaze
Summer Berry Bundt Cake With Lemon Glaze
Ingredients:
Instructions:
Nutrition Facts
| Calories | 375 |
|---|---|
| Fat | 18g |
| Fiber | 2g |
Recipe Introduction
Quick Hook
Fancy a slice of sunshine? Seriously, are you craving something light? This Summer Berry Bundt Cake is the answer! Honestly, it's bursting with berry flavours and has the zingiest lemon glaze ever.
Brief Overview
Bundt cakes are super traditional, often made for celebrations. This one? It's a showstopper! It's not too tricky, takes about 1 hour 30 minutes from start to finish, and feeds about 12-16 people.
Perfect for garden party cake ideas !
Main Benefits
All those lovely berries offer a boost of antioxidants. This easy summer cake recipe is perfect for a picnic. What makes it special? It's like Wimbledon themed cake in every bite!
Getting Started: What You'll Need
So, let's talk ingredients. For the cake itself, you’ll need 2 1/2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt.
Plus, of course, 1 cup of softened butter.
You'll also need 1 3/4 cups of sugar, 3 large eggs, and a teaspoon of vanilla. Don't forget 1 cup of buttermilk to keep it super moist.
To make it a fresh berry cake , you will need 1 1/2 cups of mixed berries that you tossed with 1 tablespoon of flour.
Make the Glaze: A Lemon Dream
Now, the glaze. Oh my gosh, it makes all the difference! You'll need 2 cups of sifted icing sugar, 3-4 tablespoons of fresh lemon juice, and a teaspoon of lemon zest.
Trust me; the lemon glaze cake is where it's at.
What Gear to Grab Before Baking
Okay, equipment time. A bundt pan is essential , obviously! Get your electric mixer ready. Plus, you'll want bowls, a whisk, a spatula, and measuring cups.
Don't forget a wire rack for cooling after you take it out from light summer baking !
Time to Roll Up Your Sleeves
Are you ready to bake? Get your oven preheating now to 350° F! Next up, preparing the bundt pan by greasing it very well is key.
Believe me; a stick will lead to disaster, and you want the cake to come out nicely so it will be a very nice Summer Bundt cake recipe .
Alright, let's dive into the good stuff! To nail this Summer Berry Summer Bundt Cake recipe , you need the right gear.
We're making what could be the best of all easy summer cake recipes . Nothing too fancy, just the basics, really.
And don’t worry, I’ll spill the tea on exactly what to look for.
Ingredients & Equipment for Summer Cakes
Let's look at ingredients first.
Main Ingredients for a Fresh Berry Cake
- All-purpose flour: 2 1/2 cups ( 300g ), plus extra for dusting the pan. This is the foundation of our light summer baking , so use a good quality brand.
- Baking powder: 1 teaspoon .
- Baking soda: 1/2 teaspoon .
- Salt: 1/4 teaspoon .
- Unsalted butter: 1 cup ( 227g ), softened. Quality matters here a good butter gives the best flavor.
- Granulated sugar: 1 3/4 cups ( 350g ).
- Large eggs: 3 . Go for free range if you can!
- Vanilla extract: 1 teaspoon .
- Buttermilk: 1 cup ( 240ml ).
- Mixed fresh berries: 1 1/2 cups (about 225g ). Think strawberries, blueberries, raspberries the more the merrier.
Pro-tip: Give those berries a lil' toss with 1 tablespoon of flour before folding them in. It stops them from sinking!
Seasoning Notes for the Perfect Lemon Glaze Cake
This is all about boosting that summer vibe.
- Lemon juice: 3-4 tablespoons ( 45-60ml ), fresh is best.
- Lemon zest: 1 teaspoon . This makes all the difference.
- Powdered sugar: 2 cups ( 240g ), sifted. Sifting makes a smooth glaze.
If you don’t have lemon, lime works a treat! For the summer dessert recipes use seasonal fruits.
Equipment Needed for This Summer Bundt Cake Recipe
Keep it simple, yeah?
- Bundt pan ( 10-12 cup capacity). A must have for our summer bundt cake recipe .
- Electric mixer. Either a stand mixer or a hand held one will do.
- Mixing bowls.
- Whisk.
- Rubber spatula.
- Measuring cups and spoons.
- Wire rack. For cooling that beauty of a Garden party cake idea .
No bundt pan? A cake pan might work, but the bake time will change. Keep an eye on it!
Honestly, this Berry bundt cake is a crowd pleaser! It's perfect for a Wimbledon themed cake party or any sunny day. Grab these bits and bobs, and let’s get baking.
Mastering the Bake: Summer Berry Bundt Cake Magic
Honestly, who doesn’t love a gorgeous summer cake , especially a berry bundt cake ? I've been baking for years, and nailing a bundt cake that slides out perfectly always feels like a small victory.
This Summer Berry Bundt Cake with Lemon Glaze is just the ticket for summer dessert recipes or any garden party cake ideas you might have.
It's an easy summer cake recipe once you get the hang of it, promise.
Prep Steps: Your Mise en Place Mission
- Essential mise en place . Get everything measured out and ready. Trust me, it makes life easier.
- Time saving organization tips . Soften that butter. Seriously. It should be soft, not melted. And toss your berries in flour before adding them to the batter. This will stop them from sinking to the bottom! I used to skip this, and regret it every time.
- Safety reminders . Don't touch the oven rack with your bare hands! Oven gloves are your best friends.
Step-by-Step Process: Bundt Cake Bliss
Here’s how we’re tackling this Wimbledon themed cake :
- Prep Your Pan: Grease and flour that bundt pan thoroughly . It's the difference between a gorgeous cake and a crumbly disaster.
- Dry Power: Whisk together 2 1/2 cups (300g) flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Creamy Dreamy: Cream 1 cup (227g) softened butter and 1 3/4 cups (350g) sugar until light and fluffy. About 3- 5 minutes .
- Egg-cellent Addition: Beat in 3 eggs, one at a time, then add 1 tsp vanilla extract.
- Alternate Wet & Dry: Gradually add dry ingredients alternating with 1 cup (240ml) buttermilk.
- Berry Bonanza: Gently fold in 1 1/2 cups (approx. 225g) mixed berries.
- Pan Pour: Pour batter into your prepared pan.
- Bake: Bake at 350° F ( 175° C) for 50- 60 minutes . A toothpick should come out clean.
Pro Tips: From Good to Great
- Pro Tip 1: Room temperature ingredients are your friend. Especially for a light summer baking cake.
- Pro Tip 2: Don’t overmix! Stop mixing just when the wet and dry ingredients are combined. Overmixing develops the gluten in the flour, leading to a tougher cake. Avoid! It should be perfect for the summer!
- Common Mistakes to Avoid: Not greasing the pan properly. Seriously, use baking spray with flour or grease and flour yourself. Don’t skimp! Also, don't open the oven door too early. Let the cake do its thing!
- Don't have time?: While this is best served fresh, you can bake the cake a day ahead. Just store it tightly wrapped at room temperature. Make the lemon glaze cake just before serving.
I hope you love this fresh berry cake as much as I do! It is the best for Summer fruit desserts ! It's the perfect way to end any summer gathering.
Recipe Notes for Your Stunning Summer Cake
Alright, let's dive into making this summer cake a total success. These are my hard won, tried and-true tips. Honestly, they can make or break your bake.
Serving Suggestions: Make it a Showstopper
Presentation is everything, isn't it? For my berry bundt cake , I love a simple approach. Dust it lightly with powdered sugar for an elegant touch.
A few fresh berries scattered around the plate look amazing. Think Wimbledon vibes for garden party cake ideas . It’s perfect with a dollop of whipped cream.
Or you can serve it with a scoop of vanilla ice cream if you are extra fancy. For drinks, try iced tea or lemonade.
They cut through the sweetness.
Storage Tips: Keep it Fresh
This lemon glaze cake is best enjoyed fresh. Store leftovers in an airtight container. Keep it at room temperature for up to 2 days.
Or, pop it in the fridge for up to 5 days. For longer storage, freezing is an option. Wrap individual slices tightly in plastic wrap.
Then, put them in a freezer bag. Thaw in the fridge overnight. I don’t recommend reheating. Just let it come to room temperature.
Variations: Tweak it to Your Taste
Want to switch things up? You got it. For a dairy free version, use almond milk. Also try vegan butter. And boom! You are good to go.
For a seasonal twist, try different fruits. Peaches or plums would be incredible for your summer fruit desserts . You can easily swap the lemon glaze for a lime glaze if you prefer the zest.
Nutrition Basics: A Little Indulgence
Okay, let's be real. This is cake. Each slice is around 350-400 calories. It also has about 4 grams of protein.
You will get 18 grams of fat and 45 grams of carbs. It will have around 30 grams of sugar.
But it’s homemade! It has fresh fruit! Plus it's for special occasions. So go on, enjoy a slice. It's light summer baking that's good for the soul.
This Summer bundt cake recipe is a real winner. It’s simple, delicious, and always a crowd pleaser. Plus, easy summer cake recipes like this are essential.
Grab your ingredients. Get baking. I'm sure it will be a huge success!.
Frequently Asked Questions
My summer cakes keep sticking to the bundt pan, what am I doing wrong?
Ah, the dreaded bundt cake sticking situation! This is a common issue. Firstly, ensure you're greasing and flouring the pan thoroughly. Use softened butter or baking spray that contains flour, making sure to get into all the nooks and crannies.
Secondly, let the cake cool in the pan for about 10-15 minutes before inverting patience is a virtue, as they say!
Can I use frozen berries in these summer cakes?
You certainly can use frozen berries! However, there are a couple of things to keep in mind. Don't thaw them beforehand, and toss them with a little extra flour (about 2 tablespoons) to help prevent them from bleeding into the batter too much.
This will keep your cake from turning a funny colour nobody wants a grey ish cake!
How do I store leftover summer cakes and how long will they last?
To keep your summer cake fresh and delicious, store it in an airtight container at room temperature. It should last for about 2-3 days. You can also refrigerate it to extend its shelf life to about 5 days, but the cake might become slightly drier.
Alternatively, you can freeze the cake (well wrapped!) for up to 2-3 months.
Can I adapt these summer cakes recipe to be gluten free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten free flour blend. Make sure the blend contains xanthan gum or add it separately (about 1/2 teaspoon per cup of flour) to provide structure and prevent the cake from being too crumbly.
Keep an eye on the baking time, as gluten free cakes can sometimes bake faster.
What can I do if my lemon glaze is too thick or too thin?
Getting the glaze consistency just right can be a bit of a Goldilocks situation! If your glaze is too thick, add a teaspoon of lemon juice at a time until it reaches the desired consistency. If it's too thin, whisk in a tablespoon of sifted powdered sugar at a time until it thickens up.
Remember, you want a drizzle able consistency, not something that runs off the cake completely!
