Summer is the season of berries, so I decided to make use of our organic black currant from our garden. The original recipe is for a blueberry lemon bundt cake, so feel free to add blueberries instead of black currant. Also, I have decided to only include measurements in grams, because for example the recipe author stated 3 cups (300 gr.) but my 3 cups equaled over 400 grams. Therefore, I think the most reliable thing is to weigh everything.
Lemon & Black Currant Bundt Cake
- 300 gr. all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon vanilla powder
- 220 gr. unsalted, room temperature butter
- 300 gr. white sugar
- 3 eggs
- 1 lemon
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 250 ml. buttermilk
- add 1 tablespoon of apple vinegar to regular milk if you need buttermilk
- 200 gr. black currant or frozen blueberries
- 1 tablespoon flour to mix with the berries
Pre-heat your oven to 180°C/350°F and lightly butter a 24-25 cm. (10 inch) silicone bundt pan. In one small bowl mix your dry ingredients (flour, baking powder, salt, and vanilla powder). If you prefer, you can use 1 teaspoon of vanilla extract instead of 1/2 teaspoon of vanilla powder and add it in later. Then in another bigger bowl beat your butter and sugar; make sure your butter is soft enough, usually if you take it out 1 hour before baking it will be fine. Once it’s nice and creamy, add your eggs one by one. Keep scraping the sides of your bowl with a silicone spatula to keep it well-mixed. Then grate 1 lemon to add 2 tablespoons of zest into the batter and then use the same lemon to juice out 2 tablespoons. After this you can alternate adding your milk and dry ingredients.
In one small bowl mix your black currant or blueberries with 1 tablespoon of flour and add most of it into your batter. Just gently fold them into your batter with a spatula. Pour into your bundt pan and add the remaining black currant/blueberries on top of your batter. Bake for about 70 minutes; check the middle with a toothpick to be sure it’s fully baked.
Allow your cake to cool for at least 15-20 minutes before you pop it out of the pan onto a plate. You can serve it with powdered sugar like I did, though if your cake is still quite warm then the powdered sugar will essentially melt into the cake. All in all, it is a very light sponge cake with a lemon aroma. The addition of the berries makes it an excellent and slightly sweet cake for summer, it’s lovely as an afternoon snack or as a breakfast cake! I had 2 slices in one go because it was that light yet delicious. Let me know if you try it out.
Until next time!