twigg studios

A British baking blog, food photography

lemon blackberry and rosemary sour cream bundt cake

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i bought a bundt pan a few weeks ago and couldnt decide what to make in it first.
i love lemon so i decided to go with that.
i had some fresh rosemary and blackberries that needed using up so i thought that they would all go together really well.
the rosemary with the lemon makes a really fragrant cake.
i decided to use my stand mixer to mix the cake batter and added the blackberries last just to break them up a little, if you want whole blackberries, then add them into the batter when its in the bundt pan.

when i have made smaller bundt cakes i have used either sour cream or butter milk, i decided to use sour cream for this recipe.

 recipe
250g unsalted butter
200g sugar
3 eggs
150g sour cream
1 tbs baking soda
300g plain flour
juice of 1 lemon
zest of 1 lemon
1cup of blackberries
1 small bunch fresh rosemary chopped up
preheat the oven to 180c
in a mixing bowl cream together the butter and sugar, then add the eggs and combine one at a time, then add the sour cream, sift in the flour and baking powder and mix, then fold in the lemon zest and juice and blackberries.
grease a large bundt tin and pour in the mixture,
place on the middle shelf of the oven for 35-40 minutes.

sew chatty
not just a housewife
sew can do

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15 Comments

  2. I'm visiting from An Original Belle… thanks so much for linking up. I love your photos… they are nothing short of stunning! What great recipes you have.

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