How to make it

  • Set oven to 350 degrees.
  • Grease and flour a 12-cup Bundt pan.
  • In a large bowl cream butter and sugar until fluffy (about 3 minutes).
  • Add in the vanilla and lemon zest; mix to combine.
  • Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
  • In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
  • Add the flour mixture into the creamed mixture alternately with the buttermilk.
  • In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
  • Bake for about 60-70 minutes or until the cake tests done.
  • Note: if browning too fast, cover with foil
  • Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
  • As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer I use a thin long straw) and then brush the glaze with HALF of the syrup.
  • Allow the cake to cool 20 minutes, then invert to a large serving plate.
  • Poke holes on top of the cake and then drizzle with syrup.
  • Allow to cool before slicing.

Reviews & Comments 5

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  • recipedetective 2 years ago
    This is Anna Olson's recipe. Give credit where it's do!!!
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    " It was excellent "
    minitindel ate it and said...
    i love this midge its sounds great

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    " It was excellent "
    trigger ate it and said...
    What a wonderful recipe love all those berries and that buttermilk is magical.

    Five forks and a smile :)
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    " It was excellent "
    herby ate it and said...
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    " It was excellent "
    lacrenshaw ate it and said...
    Too delicious for right after the sweet-laden holidays! But you know that won't stop me, midge. Five.
    PS Happy New Year!
    Was this review helpful? Yes Flag

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