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Food, Cuisine, Baked goods, Ingredient, Dessert, Dish, Bread, Sweetness, Recipe, Plate,

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John Kernick
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Total Time:
2 hrs 20 mins
  • 3 c. all-purpose flour
  • 1 c. hi-maize resistant starch
  • 1 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. low-fat buttermilk
  • 3 large eggs
  • 1/2 c. walnut oil
  • 1/3 c. plus 2 1/2 tablespoons fresh lemon juice
  • 2 c. fresh or thawed frozen mixed berries (raspberries, blueberries, blackberries)
  • 1 c. Confectioners’ sugar


    1. Step 1Preheat the oven to 350°F. Coat a 10″ tube pan with cooking spray, then dust with flour.
    2. Step 2Combine the flour, resistant starch, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer. Mix on low to combine. Add the buttermilk, eggs, oil, and 1/3 cup of the lemon juice. Mix on low speed for 3 minutes, or until well combined. Stir in the berries.
    3. Step 3Pour the batter into the prepared pan. Bake in the center of the oven for 50 to 55 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Cool in the pan on a rack for 15 minutes. Remove the cake from the pan and cool on a rack for 45 minutes.
    4. Step 4Combine the confectioners’ sugar with the remaining 2 1/2 tablespoons lemon juice and stir until a thick glaze forms. Using a spoon, drizzle the glaze over the cake. Let stand for 15 minutes to set before serving.

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