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| One bite is all it takes to experience the taste of summer. Photo: Freepik |
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Indulge your senses in delightful flavors and textures as we whisk you away to a summer paradise with our Summer Bundt Cake. It's the epitome of summer bliss, a symphony of vibrant berries nestled within a buttery crumb, crowned with a glossy cascade of rich chocolate. As you take your first forkful, the tangy notes of lemon zest tickle your taste buds, harmonizing with the sweetness of fresh berries that burst with juiciness. And oh, that velvety chocolate glaze spilling the sides like a decadent waterfall.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 slices
Ingredients
Bundt Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh berries (e.g., blueberries, raspberries, or strawberries)
Chocolate Glaze
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: Fresh berries and powdered sugar for garnish
More Recipe: Chocolate Chip Double Bundt Cake Recipe
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| Drizzled with a mesmerizing chocolate glaze, it's the ultimate dessert escape. Photo: Freepik |
Instructions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Step 5
Gently fold in the lemon zest and fresh berries.
Step 6
Pour the batter into the prepared bundt cake pan, spreading it evenly. Tap the pan on the counter a few times to remove any air bubbles.
Step 7
Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Step 9
While the cake is cooling, prepare the chocolate glaze. In a microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract.
Step 10
Once the cake has cooled, drizzle the chocolate glaze over the top of the bundt cake. Allow the glaze to set before serving.
Nutrition Information (per slice)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrate: 43g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g
Sensitivities: This recipe contains all-purpose flour. If you have a sensitivity to gluten, use a gluten-free flour blend instead. The recipe includes butter and buttermilk. You can substitute with dairy-free alternatives such as vegan butter and coconut milk.
Allergens: This recipe calls for eggs. If you're allergic to eggs, use an egg substitute that works well for baking. This recipe does not include nuts.
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Note: Nutrition information may vary depending on the brand of ingredients used and any optional additions or substitutions.
