this For later use

3 Berry-Lemon Bundt cake baked in small bundt pans

Ingredients:

For the Cake:

2½ cups + 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1¾ cup granulated sugar
Zest of 1 lemon
1 cup unsalted butter, at room temperature
3 eggs, at room temperature
½ teaspoon vanilla extract
¾ cup buttermilk OR (¾ cup milk + 1 teaspoon of vinegar to make your own buttermilk)
3 cups berries (I used 1 cup each blue, black, and dark sweet cherries)

For the Glaze:

2 cups powdered sugar
2 to 3 tablespoons milk
1 tablespoon unsalted butter, very soft

Method

Preheat oven to 350 F (reduce temperature to 325F if your pan is dark/non-stick).
Grease and FLOUR a 10-cup Bundt pan; set aside. (I accidentally missed to flour and trust me, the cake WILL stick and break apart, so please FLOUR)
In a medium bowl, whisk together 2½ cups of all-purpose flour, baking powder, and salt.
In a stand mixer bowl, use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened.
Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes. (Do not skimp on this step),
Reduce the speed to low and add the eggs one at a time, mixing for 1 minute after each and scraping down the bowl before adding the next.
Add the vanilla and mix till combined.
With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk, and the remaining flour.
In a large bowl, combine the berries and the remaining 2 tablespoon flour, tossing them together so they are evenly coated.
Use a rubber spatula and gently fold the berries into the cake batter.
Spread the batter in the prepared pan and smooth the top.
Bake for 55 to 60 minutes, until a cake tester, comes out clean.
Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.

Glaze ****

Whisk together the sugar, milk, and butter until smooth.
The icing should be quite thick (if you’d like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want).
**** I did not make the glaze, as we prefer it ‘naked’
The cake can be stored, covered, at room temperature for up to 4 days.
PS:  My husband is not one for cake, dessert, or anything sweet, and he asked for a second slice, so I know it’s a winner.
Recipe credit: browneyedbaker
Slightly modified, Prepared, tried, and tested by:  Esme Slabs