Wild Berry Lemon Bundt Cake Recipe by Carmel Hall
This lemon bundt cake recipe is a total crowd pleaser! It’s a big hit with kids, as you can call a bundt a castle cake due to the shape.
I dressed the cake with the perfect lemon drizzle, raspberries and wild mint. There’s mint that grows in the field behind my parent’s house in West Cork – it’s such a perfect topping for summer desserts. Crystallizing the mint leaves adds an extra special touch to the cake. It’s an easy project-a little bit messy, but a beautiful result!
I ended up using zest and juice from two lemons, to really deliver that punch of flavor. And major bonus with this recipe, it’s made in one bowl!
– 1/2 cup butter
– 1 cup sugar
– 2 eggs
– 1 tsp vanilla
– 2 cups flour
– 1 tsp baking powder
– Juice and zest of 2 lemons
– 1/2 cup milk
– 1/2 cup mixed berries: strawberries, raspberries, and blueberries
Lemon drizzle icing:
– 1 1/2 cups icing sugar
– Juice and zest of 1 lemon
Garnish: berries, mint, and lemon drizzle
1. Preheat oven to 130C. Grease and flour a bundt tin.
2. In a large mixing bowl, cream the butter and sugars until light and fluffy.
3. Add the eggs, one at a time. Then the vanilla. Sift in the flour and baking powder. Don’t over-mix though!
4. Pour HALF of batter into tin, and scatter berries. Top with the rest of the batter and bake for approximately 45 minutes, or until skewer comes out clean.
5. Take the cake out of oven, and let rest in tin for about 5 minutes then remove and let cool.
6. While it’s cooling, make the drizzle – simply whisk the ingredients together in a small mixing bowl, until you get a smooth consistency.
7. To crystalize mint leaves, wash mint leaves, and pat dry. Beat one egg white in a bowl until foamy; pour half a cup of caster or granulated sugar on a plate. Dip the leaves in the egg white, then the sugar. Set to the side for at least two hours.
8. Drizzle icing on bundt cake and top with crystallized mint leaves.
It’s fairly appropriate that with the name Carmel, I have a strong interest in food!
I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions– photography and food.
I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.
My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!