This Bundt cake is my way of making cake without rreeaaalllyy making cake. Filling, stacking, and fighting with frosting… sometimes (most times) making a layer cake is just too many steps in between me and a slice of cake.
I have sooo many tricks for doing things without doing things. (What does that even mean?) Mascara is my way of wearing makeup without wearing makeup. Carrot sticks and Tic Tacs are my way of eating lunch without eating lunch. Text messaging is my way of having a conversation without having a conversation. Coffee is my way of waking up without waking up.
You understand me. Let’s have cake.
This dessert feels like a fancied up cake mix situation without the guilt. Wait… am I the only one that feels guilty about adding eggs, water, and oil to a mix and calling it cake? I just know that I didn’t earn the compliments.
This cake is basically cake mix… without the mix or the box.
To be fair, I think brownies from a box are better than any brownie I could ever made from scratch. I’m not too proud to admit that. Delicious brownies without making brownies.
Ps. If Sweet Berry Lime makes you think of Dr. Steve Brule’s Sweet Berry Wine… you’re a friend of mine. If not… nevermind. XO!
Adding lime flavor to this cake feels like a solid idea. Bright citrus + summer fruit is always a success.
I like to rub lime zest into the granulated sugar. This releases the essential oils in the lime zest and makes for a beautifully fragrant sugar. It’s one of those clever pastry chef tricks… now you know.
One bowl. No mixer. Tons of fresh berries.
I really like the direction the season is going. If you have a mixing bowl and a wooden spoon, you’re halfway there.
At this point, you’ll probably want to reach for the soup spoon and just eat the batter. I kinda did that just a little. Don’t you judge me.
Golden brown and super moist. This was almost too easy.
You could certainly drizzle this cake with a powdered sugar glaze. You could slather it in chocolate ganache. Cream cheese frosting would be totally over the top (and amazing). I opted for a simple sprinkling of powdered sugar. I like that it looks like snow. I like that it’s effortlessly elegant.
This cake is tender, moist, and fully of berry explosion bits. It’s more of a crumbly cake crumb… which I like. It makes this cake feel like the perfect breakfast or afternoon pick-me-up. Actually… I’ll find any reason to eat cake for breakfast. You know this to be true.
Sweet Berry Lime Cake
adapted from a super old family cookbook
makes 1 Bundt cake
1 1/2 cups granulated sugar
1 tablespoon fresh lime zest
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3 large eggs
1 cup unsalted butter, melted and cooled slightly
1 cup buttermilk
1 tablespoon fresh lime juice
3/4 cup fresh raspberries
1/2 cup fresh blueberries
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour a Bundt pan. Set aside.
In a small bowl, combine granulated sugar and lime zest. Using your fingers, or the back of a spoon, rub the zest into the sugar, releasing the essential oils in the zest. The sugar will be lime scented.
In a large bowl, combine lime sugar, flour, baking soda, salt, and nutmeg. In a separate bowl, whisk together eggs, butter, buttermilk and lime juice.
Add the wet ingredients all at once to the dry ingredients. Stir until all of the dry ingredients are moistened and the mixture is thoroughly combined. The batter will be fairly thick, but no lumps should remain. Add the fresh berries and gently fold in until evenly distributed through the batter.
Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely. To serve, sprinkle with powdered sugar and serve with coffee.