Lemon Blackberry Cake for High Altitude

Submitted by Catherine B.

"Clipped from the Denver Post on 12/7/22 from article by Cathy Thomas. I've altered for baking at 5,000 ft altitude. This cake is so very light, lemony and tart!"

 

• Ready In: 1hr 35mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 1⁄2 cups sifted flour
• 1 tablespoon sifted flour, added for altitude
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 6 large eggs, separated, room temperature
• 1 1⁄3 cups granulated sugar
• 1⁄2 cup canola oil
• 1 large lemon, juice of
• 2 lemons, zest of
• 2 1⁄2 teaspoons pure vanilla extract
• 1⁄4 teaspoon lemon extract
• 1 1⁄2 cups fresh blackberries, cut in half if large
• 1⁄4 cup powdered sugar, for dusting
• parchment paper

directions

1. Center oven rack and preheat over to 375 degrees.
2. Generously butter a 10-inch Bundt or tube pan. Dust with flour, being diligent as this batter is sticky. Alternately, spray with Baker's spray. Cut a circle of parchment paper to fit the bottom of the bundt pan; spray and flour paper before inserting into the bundt pan.
3. Whisk flour, baking powder and salt together in small bowl; set aside.
4. In small bowl for standing mixer, beat egg whites on medium-high speed until firm, glossy peaks appear.
5. Combine sugar and lemon zest in large mixing bowl for standing mixer. Add yolks and beat on medium speed for about 3 minutes, scraping the bowl as needed, until batter is thick, pale and shiny.
6. With the mixer on medium, drizzle in oil, pouring it down the side of the bowl, and continue to beat for another 3 minutes, scraping sides of bowl.
7. Working the mixer at low speed, mix in lemon juice, vanilla and lemon extracts, scraping bowl well.
8. Turn off mixer. Add all of the dry ingredients at once and pulse a few times to start to incorporate them. Then mix on low until flour is blended into the batter and all is smooth and thick. Remove bowl from mixer.
9. Give the egg whites a quick whip with a whisk to stiffen them and incorporate any liquid that may have seeped to the bottom of the bowl. Then scrape a few spoonfuls of the whites over the batter. Use a flexible spatula to fold whites into the batter. Turn the rest of the whites into the bowl and fold them carefully, folding in berries just before the whites are fully incorporated.
10. Scrape batter into bundt pan and level the top.
11. Bake 38-40 minutes until top is lightly browned and perhaps cracked. A toothpick inserted deep into the cake should come out clean.
12. Transfer pan to rack to cool for 5 minutes.
13. Carefully insert a table knife around the perimeter of the cake to loosen. invert the cake onto cooling rack.
14. When cooled, carefully remove parchment paper from cake and dust cake with a sieve containing powdered sugar.