Blueberry Lemon Bundt Cake
Makes 1 (10-cup) Bundt cake
¾ cup unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
1½ teaspoons lemon zest
1½ teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon kosher salt
¼ teaspoon baking powder
¾ cup sour cream
2 cups fresh blueberries
1. Preheat oven to 325°.
2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.
3. In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating at low speed just until combined after each addition. (Batter will be thick.) Fold in blueberries.
4. Spray a 10-cup Bundt pan with baking spray with flour. Spread batter into prepared pan.
5. Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely. Store in an airtight container for up to 3 days.
Strawberry Almond Cake
Makes 1 (16-cup) cake
1 cup unsalted butter, softened
2⅔ cups granulated sugar
4 large eggs
½ teaspoon almond extract
3 cups all-purpose flour
1 cup almond flour*
4 teaspoons baking powder
1 teaspoon kosher salt
1⅔ cups whole buttermilk
2 cups diced fresh strawberries
½ cup sliced almonds
Garnish: confectioners’ sugar
1. Preheat oven to 350°.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-high speed until fluffy,
