Elevate your dessert game with this delightful Lemon Blackberry Cake recipe.
Bursting with vibrant flavors of tangy lemon and sweet blackberries, this cake is a perfect balance of tart and sweet.
The moist and tender crumb, adorned with juicy blackberries, makes this cake a showstopper for any occasion, from brunch gatherings to afternoon tea.
Whether you’re a seasoned baker or new to the kitchen, this recipe is simple to follow and sure to impress.
Let’s dive into how to create this irresistible Lemon Blackberry Cake!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon 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
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh blackberries, plus extra for garnish
Equipment
- Mixing bowls
- Electric mixer
- Bundt cake pan
- Non-stick cooking spray or butter for greasing
- Cooling rack
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Grease a bundt cake pan with non-stick cooking spray or butter.
Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar: In a separate mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Incorporate Wet Ingredients: Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, Greek yogurt, lemon zest, and lemon juice until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in Blackberries: Gently fold in the fresh blackberries until evenly distributed throughout the batter.
Transfer to Bundt Pan: Pour the batter into the prepared bundt cake pan, spreading it evenly with a spatula.
Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Garnish: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Garnish with additional fresh blackberries if desired.
Serve: Slice and serve the Lemon Blackberry Cake, and enjoy the burst of flavor in every bite!
Nutritional Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 230
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 160mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
Some of the health benefits associated with enjoying zucchini ricotta bundt cake ciambella:
Rich in Nutrients:
Zucchini is packed with essential nutrients such as vitamin C, vitamin A, potassium, and folate.
These nutrients play various roles in supporting overall health, including immune function, eye health, and heart health.
Ricotta cheese adds protein, calcium, and phosphorus to the cake, further enhancing its nutritional profile.
High in Dietary Fiber:
Zucchini is an excellent source of dietary fiber, which is essential for digestive health.
Fiber promotes regular bowel movements, prevents constipation, and supports the growth of beneficial gut bacteria.
Including fiber-rich foods like zucchini in your diet can aid in weight management, lower cholesterol levels, and reduce the risk of developing chronic diseases such as heart disease and type 2 diabetes.
Low in Calories:
Zucchini is low in calories but high in water content, making it a great ingredient for weight management.
By incorporating zucchini into the cake batter, you can add volume and moisture without significantly increasing the calorie content.
This allows you to enjoy a satisfying dessert with fewer calories, making it suitable for those watching their calorie intake.
Source of Antioxidants:
Zucchini contains antioxidants such as carotenoids, lutein, and zeaxanthin, which help protect cells from damage caused by free radicals.
Free radicals are unstable molecules that can lead to oxidative stress and contribute to chronic diseases such as cancer, heart disease, and Alzheimer’s disease.
Including antioxidant-rich foods like zucchini in your diet can help reduce inflammation, support immune function, and promote overall well-being.
Gluten-Free Option:
Many zucchini ricotta bundt cake ciambella recipes use gluten-free flour alternatives, such as almond flour or coconut flour, making them suitable for individuals with gluten intolerance or celiac disease.
Gluten-free diets have been shown to improve symptoms in people with gluten-related disorders and may also benefit those with certain autoimmune conditions, digestive issues, or skin conditions.
Blood Sugar Regulation:
Zucchini has a low glycemic index, meaning it does not cause a rapid increase in blood sugar levels after consumption.
By including zucchini in the cake, you can help regulate blood sugar levels and prevent spikes and crashes in energy levels.
This can be particularly beneficial for individuals with diabetes or those looking to manage their blood sugar levels.
Versatile and Delicious:
Zucchini ricotta bundt cake ciambella is not only nutritious but also incredibly versatile and delicious.
The combination of zucchini and ricotta cheese adds moisture and richness to the cake, while spices such as cinnamon and nutmeg enhance the flavor profile.
You can customize the recipe by adding nuts, seeds, or dried fruits for extra texture and nutrition.
zucchini ricotta bundt cake ciambella is a nutritious and delicious dessert option that offers a range of health benefits.
By incorporating wholesome ingredients such as zucchini, ricotta cheese, and gluten-free flour alternatives, you can enjoy a satisfying treat that nourishes your body and supports overall well-being.
Whether you’re looking to increase your vegetable intake, manage your weight, or indulge in a guilt-free dessert, zucchini ricotta bundt cake ciambella is a delightful choice for any occasion.
FAQ’s
Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries if fresh ones are not available.
However, keep in mind that frozen blackberries may release more moisture into the batter and may affect the texture slightly.
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract as a substitute for fresh lemon juice.
Use 1 teaspoon of lemon extract for every tablespoon of lemon juice called for in the recipe.
Can I make this cake ahead of time?
Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to two days.
Alternatively, you can freeze the cake for longer storage.
Can I omit the Greek yogurt?
Greek yogurt adds moisture and tenderness to the cake, but you can substitute it with sour cream or buttermilk if desired.
How should I store leftovers?
Store leftover cake slices in an airtight container in the refrigerator for up to 3 days.
Bring the cake to room temperature before serving for the best taste and texture.