My family absolutely loves the movie – My Big Fat Greek Wedding! Bun-Bo-Bunk-Bonk – Bundt #bundtcake
Blackberry Lemon Bundt Cake
3 cups cake flour, measured and sifted
2 1/4 cups white sugar
3/4 Tsp salt
1 Tsp baking powder
20 Tbsp unsalted butter, room temperature
1/4 cup vegetable oil
1/3 cup buttermilk or sour cream, room temperature
6 eggs, room temperature
1 Tbsp vanilla
Zest of two lemons
1 pint of blackberries, washed and dried and toss lightly with flour
1 cup powdered sugar, measured and sifted
3 Tbsp fresh lemon juice
1/4 Tsp lemon extract
Generously grease and flour a Bundt pan. Make sure all inside is covered so cake can be released easily.
Preheat oven to 350
Add sifted cake flour, salt and baking powder into a bowl of your stand mixer with paddle attachment. Then add softened butter, oil, buttermilk and 3 eggs. Blend the mixture on low speed for 30 seconds to combine ingredients, stopping to scrape bowl through. Add vanilla, lemon zest and one of the remaining eggs.
Blend on low speed to combine then raise speed to medium and beat 30 seconds. Repeat with the remaining eggs. Remove mixing bowl and gently fold in blackberries. Spoon into prepared Bundt pan.
Bake for 65/75 minutes until skewer inserted in center comes out clean. Cool cake on wire rack for 20 minutes. After cooled, gently shake the pan side to side to release. Turn cake out onto cake platter. Cool completely while you prepare glaze.
Measure powdered sugar into bowl. Add the lemon juice and whisk until sugar is dissolved. Whisk in lemon extract. If glaze is too think add more lemon juice. If glaze is too thin add powder sugar until consistency is achieved.