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Recipe Summary

prep:
15 mins
bake:
1 hr at 325°
Servings:
12
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Ingredients

Cake
Drizzle And Filling

Directions

Instructions Checklist
  • Heat oven to 325 Degrees F. Generously coat a 10-cup kugelhopf or bundt pan with nonstick baking spray (such as Baker's Joy), making sure to get into all the ridges.

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Cake
  • In medium-size bowl, combine flour, baking powder and salt. Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In large bowl, beat butter until smooth. Beat in sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture, alternating with 1 cup water and the lemon juice. Scrape into prepared pan.

Instructions Checklist
  • Bake cake at 325 Degrees F. for 1 hour or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Carefully trim cake level, run thin knife around cake edge and invert directly onto rack to remove pan. Cool completely.

Instructions Checklist
Drizzle and Filling
  • In medium bowl, blend confectioners' sugar, 2 tablespoons water and lemon extract. Whisk until blended and smooth. Drizzle over cake, allowing to drip down side.

Instructions Checklist
  • In small bowl, toss together blueberries, raspberries and melted jelly or jam. Fill center of cake with as much of the berry mixture as possible. Serve remaining berries alongside slices of cake.

Nutrition Facts

445 calories; total fat 17g; saturated fat 10g; cholesterol 111mg; sodium 272mg; carbohydrates 68g; fiber 2g; protein 5g.
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Reviews

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