Double Berry Lemon Bundt Cake Recipe | Yummly

Double Berry Lemon Bundt Cake

EA STEWART(1)
17Ingredients
70Minutes
320Calories

Ingredients

US|METRIC
  • 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 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 cups kefir (lowfat, i.e. Lifeway)
  • 1/2 cup sunflower oil (high oleic expeller pressed, or other vegetable oil)
  • 3 large eggs (room temperature)
  • 1 lemon (large, zested, juiced, and divided)
  • 1 teaspoon 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 cane sugar (organic powdered, plus optional extra for decoration)
  • 2 tablespoons lemon juice (~1/2 lemon)
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    NutritionView More

    320Calories
    Sodium8% DV200mg
    Fat26% DV17g
    Protein6% DV3g
    Carbs14% DV43g
    Fiber12% DV3g
    Calories320Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol65mg22%
    Sodium200mg8%
    Potassium140mg4%
    Protein3g6%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber3g12%
    Sugars39g78%
    Vitamin A2%
    Vitamin C30%
    Calcium8%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Melj 2 years ago
    Not great, the blueberries all sunk and the top was like mush. The parts that cooked ok were tasty but it looked a mess. It was my first attempt at a bunt cake so could be my inexperience as well.

    PlanShop