Lemon and berry bundt cake

bake Baking sweet
Total: 1 hr 10 min. | Active: 20 min.
vegetarian

A couple of years ago, we spotted this pretty bundt tin – for once not at the flea market, but in our mother's cellar – and immediately added it to our collection. It hadn't been used for a long time but we recommissioned it and love this delicious berry bundt cake with its crunchy almonds and refreshing lemon flavour. Tip: If the cake needs a little longer in the oven, you can cover the tin with a bit of foil to prevent the almonds from burning.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 16 pieces

Cake mixture
250 g butter, cut into pieces, soft
280 g sugar
1 pinch salt
4  eggs
1  organic lemon, grated zest and the juice
220 g white flour
1 tsp baking powder
80 g almond slivers
50 g berries (e.g. raspberries, blackberries, blueberries)
1 tbsp sugar
Icing
150 g icing sugar
2 tbsp lemon juice
50 g berries (e.g. raspberries, blackberries, blueberries)

How it's done

Cake mixture

Place the butter in a bowl, mix in the sugar and salt using the whisk on a mixer. Beat in the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest and half of the juice. Combine the flour and baking powder, mix into the cake mixture along with 3/4 of the almond slivers. Transfer the cake mixture to the prepared tin, top with the berries, press down gently. Sprinkle with the remainder of the almond slivers, the remainder of the lemon juice and the sugar.

Bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.

Icing

Combine the icing sugar and lemon juice, drizzle over the bundt cake, leave to dry. Garnish the cake with berries.

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