Looking for a dessert that combines the freshness of citrus and the sweetness of berries? Look no further! This Berry Citrus Burst Cake is a delightful treat that’s moist, colorful, and packed with bright flavors. Whether it’s a summer picnic or a cozy winter gathering, this cake is bound to be the star of the table.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- ¾ cup buttermilk
- 2 cups mixed fresh berries (blueberries, raspberries, and blackberries)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
- 1 tbsp lemon juice
Optional Garnish:
- Fresh berries
- Citrus slices
- Mint leaves
Equipment
- 9-inch bundt pan or round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Instructions
- Preheat and Prepare the Pan:
Preheat the oven to 350°F (175°C). Grease and flour the bundt pan or cake pan to ensure easy release. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. - Add Wet Ingredients:
Beat in the eggs one at a time, followed by the vanilla extract, orange zest, and lemon zest. - Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. - Fold in Berries:
Gently fold the mixed berries into the batter, being careful not to overmix. - Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a cooling rack. Let it cool completely. - Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, orange juice, and lemon juice until smooth. - Glaze the Cake:
Drizzle the glaze over the cooled cake, letting it drip down the sides. - Garnish:
Decorate with fresh berries, citrus slices, and mint leaves, if desired.
Tips
- Toss the berries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
- Use a combination of your favorite berries to customize the flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This Berry Citrus Burst Cake is a dessert that delights the senses with its vibrant colors, tangy citrus notes, and sweet bursts of berry goodness. Whether you’re celebrating a special occasion or just craving something fresh and flavorful, this cake is sure to impress. Give it a try, and let the compliments roll in!
Just Baked: Berry Citrus Burst Cake!
This Berry Citrus Burst Cake is the perfect combination of tangy citrus and sweet berries. Moist, vibrant, and bursting with flavor, it's a show-stopping dessert for any occasion!
Equipment
- 9-inch bundt pan or round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- ¾ cup buttermilk
- 2 cups mixed fresh berries blueberries, raspberries, and blackberries
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp orange juice
- 1 tbsp lemon juice
- Optional Garnish:
- Fresh berries
- Citrus slices
- Mint leaves
Instructions
- Preheat and Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease and flour the bundt pan or cake pan to ensure easy release.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add Wet Ingredients:
- Beat in the eggs one at a time, followed by the vanilla extract, orange zest, and lemon zest.
- Combine Wet and Dry Ingredients:
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Berries:
- Gently fold the mixed berries into the batter, being careful not to overmix.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a cooling rack. Let it cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, orange juice, and lemon juice until smooth.
- Glaze the Cake:
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
- Garnish:
- Decorate with fresh berries, citrus slices, and mint leaves, if desired.
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