“This is a moist, full of fruit high-riser! I just purchased a small bag of frozen mixed berries, and added them in frozen, do not thaw, or use all blueberries if desired, or all raspberries or all blackberries! Because of all the frozen fruit, this cake will take a little longer to bake, so you might want to loosely cover the cake with foil the last 15 minutes or more of baking as to avoid browning. Make certain that your butter, eggs and buttermilk are all at room temperature for this cake, and use all-purpose and also cake flour,it will make a difference in the cakes quality! For a really nice presentation, prepare the recipe in 12 greased mini bundt tins, bake for 35-45 minutes or until the cakes test done, then follow the instructions for glazing the mini cakes, then if desired glaze with white chocolate.”
1hr 30mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease and flour a 12-cup Bundt pan.
  3. In a large bowl cream butter and sugar until fluffy (about 3 minutes).
  4. Add in the vanilla and lemon zest; mix to combine.
  5. Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
  6. In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
  7. Add the flour mixture into the creamed mixture alternately with the buttermilk.
  8. In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
  9. Bake for about 60-70 minutes or until the cake tests done.
  10. Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
  11. As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
  12. Allow the cake to cool 20 minutes, then invert to a large serving plate.
  13. Poke holes on top of the cake and then drizzle with syrup.
  14. Allow to cool before slicing.

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