Let’s Celebrate! Double Berry Lemon Bundt Cake

Make this super moist Double Berry Lemon Bundt Cake with raspberries, blueberries , and fresh lemon glaze, and and I promise it will be your new favorite cake. Now let’s celebrate!

Double Berry  Lemon Bundt CakeThat’s a bold statement, I know.

But seriously, how can you go wrong with summer sweet berries, zesty lemon juice from lemons plucked fresh from the tree, a hint of coconut flour, and, of course, a little healthy boost from good-for-you kefirr?

You can’t.

Oh, and we’re having a party too.

Because my oven is FINALLY fixed, which means NO MORE DUCT TAPE!!!

Not that my duck tape hack lasted that long mind you.

Nope.

The very next day after I taped up my oven to make these Brazilian Cheese Puffs, my oven door came unhinged even more, and no amount of duct tape could keep it shut.

Big Tex suggested I just stand there and hold the door closed while I did my baking. {Check out his vanilla b-day cake in the link, also made with coconut flour, and another family favorite!}

Double Berry  Lemon Bundt CakeHmm…

I think he meant well, but maybe doesn’t quite fully understand that I simply don’t have the time, at least at this point in my life, to idle away my days holding the oven door shut :-)

In the mean time, my oven repair guy tells me that he has known people to shove dining room chairs in front of their oven to keep them closed.

That and bungy cords.

I’ll keep that it mind for sure in case my door comes unhinged again.

BUT, if you have a Self-Cleaning Kitchen Aid oven, here’s a tip for you.

Do NOT self clean it.

That’s what my repairman says anyways…

Apparently Kitchen Aid ovens are notorious for having their hinges ruined from the heat if they are put into self cleaning mode.

And you want to know the really embarrassing thing about this…

It only took me almost 13 years to find this out, which means, YEP, I haven’t self-cleaned my oven in a very, very long time. Insert sheepish grin here…

BTW-if you live in San Diego and need an appliance repairman, shoot me an e-mail and I’ll give you the name of my guy. He’s honest, dependable, affordable, super friendly and down to earth.

So, enough talk about ovens, especially dirty ones.

Let’s talk cake!

Double Berry Lemon Bundt CakeCan you see the teensy, tiny mishap where the top of part of my cake came loose? Nothing that a little bit of berries and powdered sugar can’t pretty up!

Double Berry Lemon Bundt Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 slices

Serving Size: 1 slice

Fresh berries and lemons pair together deliciously in this extra moist Double Berry Lemon Bundt Cake with coconut flour and keifer.

Ingredients

  • Cake
  • 1 3/4 cups gluten-free flour blend (or may try substituting all-purpose flour)
  • 1/4 cup coconut flour
  • 1 cup organic cane sugar
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 cups lowfat Kefir (i.e. Lifeway)
  • 1/2 cup high oleic expeller pressed sunflower oil (or other vegetable oil)
  • 3 large eggs, room temperature
  • 1 large lemon, zested, juiced, and divided
  • 1 teaspoon of the lemon zest
  • 1/2 teaspoon vanilla
  • 1 pint fresh blueberries, plus optional extra for decoration
  • 1 pint fresh raspberries, plus optional extra for decoration
  • Lemon Glaze
  • 1 cup organic powdered cane sugar, plus optional extra for decoration
  • 2 tablespoons lemon juice (~1/2 lemon)

Instructions

  1. Position oven rack to the center of the oven, and preheat oven to 350 degrees fahrenheit.
  2. Grease a 10 or 12-inch bundt cake pan with vegetable oil, and lightly dust with gluten-free flour or all-purpose flour.
  3. Add all dry ingredients to a large mixing bowl, and combine well with a fork.
  4. Add wet ingredients, including 2 tablespoons of the lemon juice plus lemon zest to the dry ingredients, and mix well with a hand mixer until well combined.
  5. Add the berries to the cake batter, and gently stir in until well combined.
  6. Pour the batter in to the bunt cake pan, and place in oven to bake for 40-60 minutes.
  7. While the cake is baking, make the lemon glaze by combining the powdered sugar with the remaining 2 tablespoons of lemon juice, and stirring together in a small bowl until well combined.
  8. Check the cake after 40 minutes to see if it's ready by inserting a toothpick into it. If it doesn't come out clean, continue baking until the cake is done.
  9. Remove the cake from the oven and let cool in the pan for ~30 minutes, then invert it on to a plate or cake dish, and let cool for an additional 20 minutes.
  10. Spoon the glaze over the top of the cake, and decorate with extra berries and powdered sugar if desired.

Notes

If you don't have coconut flour, you can use all gluten-free flour or all-purpose flour, however I highly recommend the coconut flour because it makes the cake especially moist. Don't like the flavor of coconut? Don't worry-it doesn't add to the taste.

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Affiliate disclosure: Ingredient links in blue are affiliate products I personally use and recommend. If you purchase these items through my links I will earn a commission, however you will not pay more when buying the product through my link. I appreciate your support of The Spicy RD, however, please feel free to use your own favorite ingredients, as these products are just my own personal favorites and suggestions.  Cheers!

Double Berry Lemon Bunt Cake

 Nutrition Notes

  • Gluten-free (when made with gluten-free flour), vegetarian, and suitable for a low FODMAP diet when made with gluten-free flour (the blend i used is made from white rice, brown rice, tapioca, and potato).
  • The berries and kefir add some healthy fiber, phytonutrients, and probiotics.
  • One slice of cake with glaze has ~32 grams of added sugar. By omitting the glaze, the added sugar drops to 16 grams,and will taste equally yummy.
  • This is cake after all so savor 1 slice as a delicious treat, and share some with your family, friends and neighbors!Double Berry Lemon Bundt Cake

I love hearing your thoughts, comments, and fabulous ideas! Are you a fan of bundt cakes? What’s your favorite flavor? Any broken kitchen appliance stories to tell? How’s your summer going so far???

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CHEERS!

 


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Comments

  1. Sharing this with family, friends and neighbors…recommended. Looks and sounds delish!

  2. This cake is looks so delicious and perfect for summer

  3. Oh, EA, that glaze! This cake looks totally, absolutely mouthwatering.

  4. That sounds amazing and filled with so many wonderful flavors! This is going to be great for summer parties.

  5. This is the prettiest bundt cake, and all the berries make it shine. Love all the flavor combination, my favorite. I do love bundt cakes, I just don’t make them enough. I think my favorite flavor of bundt cakes is lemon. Hope you are doing well, Hugs, Terra

  6. Oh man oh mannnnnn I get weak at the knees when I see CAKE–of any kind! Including bundt cakes because they’re so pretty to look at, and something about them screams “comfort” and childhood memories. :D I love how you made this with coconut flour+gf flour. It’s not that easy to make those two into a beautiful and delicious cake, at least for me. :/

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