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To prepare cake: Preheat oven to 325°F. Generously coat a 10-cup kugelhopf or bundt pan with cooking spray, making sure to get it into all the ridges. In a medium bowl, combine flour, baking powder and salt. Set aside.
In a large bowl, beat butter with an electric mixer until smooth. Beat in sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. With the mixer on low, beat in the flour mixture, alternating with 1 cup water and lemon juice. Scrape into the prepared pan.
Bake cake for 1 hour or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Carefully trim the cake level, run thin knife around the edge and invert directly onto the rack to remove the pan. Cool completely.
To prepare drizzle and filling: In a medium bowl, blend confectioners' sugar, water and lemon extract. Whisk until blended and smooth. Drizzle over cake, allowing it to drip down the sides.
In a small bowl, toss together blueberries, raspberries and melted jelly (or jam). Fill the center of the cake with as much of the berry mixture as possible. Serve the remaining berries alongside slices of cake.