Berry Buttermilk Bundt Cake

• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt or table salt
• 1 cup unsalted butter, at room temperature
• 1.5 cups granulated sugar
• Zest of 2 small limes
• 3 large eggs, at room temperature
• 1 teaspoon almond extract
• 3/4 cup (175 ml) buttermilk
• 4 cups (350 to 450 grams) mixed berries

1. Preheat your oven to 350u0b0F. Generously grease a 10-cup Bundt pan. Set aside.
2. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside. In the bowl of a stand mixer, cream together the butter, sugar and zest until light and very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in extract, briefly.
3. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don't mix any more than you need to.
4. In the bowl where you'd mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter.
5. Spread cake batter in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes. The cake is done as soon as a tester comes out clean of batter.
6. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.

flour, baking powder, salt, unsalted butter, sugar, limes, eggs, almond, buttermilk, mixed berries

Taken from www.epicurious.com/recipes/member/views/berry-buttermilk-bundt-cake-52740511 (may not work)