1 ½ cups White Lily® Enriched Bleached Self-Rising Flour, sifted
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for the pan
¾ cup superfine sugar
2 large eggs, room temperature
½ cup whole milk
1 tablespoon vanilla extract
¼ teaspoon kosher salt
1 cup fresh or frozen berries (such as cranberries in fall/winter or blueberries or blackberries in spring/summer)
Zest of 1 orange or lemon (optional)
Powdered sugar, for dusting
Heat oven to 325°F. Grease a 10-cup Bundt pan and set aside.
In a stand mixer fitted with the whisk attachment, cream the butter and sugar together for 5 minutes on medium. Scrape down the bowl and continue whisking for another 5 minutes.
Add the eggs one at a time, beating well after each addition. Slowly add the milk and vanilla and whisk for a few minutes more. Don’t worry if the batter looks curdled—it will come together.
Add the salt and then the flour, one tablespoon at a time.
Once all the flour has been incorporated, fold in half of the berries and the citrus zest, if using.
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining berries over the top, gently pressing them into the batter.
Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes to 1 hour.
Let the cake cool in the pan on a wire rack for 5 to 10 minutes. Invert the cake onto a serving plate. Dust with powdered sugar and serve.
*Percent Daily Values are based on a 2,000 calorie diet.
TRIED THIS RECIPE? Share it with our White Lily® Baking Community
Biscuits and Herb Country Gravy
Banana Walnut Bread
Blueberry Corn Muffins
Independence Day Cake
Whether you're a novice, an expert, or somewhere in the middle, the White Lily® Baking Community on Facebook is the most welcoming place for you to connect, share, and get inspired by other bakers!