Blackberry Lemon Bundt Cake
Dan: 
 
Ingredients
  • Cake
  • 3 cups cake flour (360 grams)
  • 2¼ cups white sugar (425 grams)
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • 20 tablespoons of unsalted butter, softened (10 ounces)
  • ¼ cup vegetable or canola oil (2 ounces)
  • ⅓ cup of buttermilk or sour cream, room temperature
  • 6 eggs, room temperature
  • 1 tablespoon vanilla extract
  • Zest of two lemons
  • 1 pint of blackberries, washed and dry
  • *******************************************
  • Glaze
  • 1 cup of confectioners sugar
  • 2-3 tablespoons of fresh lemon juice
  • ¼ teaspoon lemon extract
Instructions
  1. Generously grease and flour a standard bundt pan, or grease using a pan release mixture
  2. Preheat your oven to 350*F
  3. Toss washed and dried blackberries with a bit of flour, if desired. Set aside
  4. Prepare the cake:
  5. Sift the cake flour, sugar, salt and baking powder into the bowl of your stand mixer
  6. Add the butter, oil, buttermilk and 3 of the eggs
  7. Using the paddle attachment, blend the mixture on low for 30 seconds to combine the ingredients
  8. Increase the speed to medium high and beat the batter for 2 minutes, stopping to scrape the bowl half way through
  9. Add the vanilla, lemon zest and one of the remaining eggs
  10. Blend on low to combine then raise speed to medium and beat 30 seconds
  11. Repeat with the remaining two eggs
  12. Gently fold the blackberries into the batter then spoon into your prepared pan
  13. Bake the cake for about 65-75 minutes, until a skewer inserted in the center comes out clean
  14. Cool the cake on a wire rack for 20 minutes
  15. Once the cake has cooled, give it a gently shake side to side to release it from the pan and turn it out onto a cake platter. Allow to cool completely while you prepare the glaze
  16. Prepare the glaze:
  17. Measure one cup of confectioners sugar into a small mixing bowl
  18. Add two tablespoons of freshly squeezed lemon juice and whisk until the sugar is dissolved
  19. Whisk in the lemon extract
  20. If the glaze is too thick to pour it can be thinned with more lemon juice, one teaspoon at a time
  21. Drizzle the finished glaze over your cooled cake
Recipe by Baking With Dan at https://www.bakingwithdan.com/blackberry-lemon-bundt-cake/