Make this Aroniaberry Bundt Cake part of your Easter holiday celebration. Make a large cake or mini cakes for each of your family members. Decorate with Easter candy or spring flowers and make the cake part of your table decorations.
1 cup Frozen Aroniaberries (thawed)
1 cup (2 sticks) unsalted butter
2 1/2 cups of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cup granulated sugar
3 large eggs
1 cup sour cream
1 tablespoon grated lemon zest (from 1 lemon)
1 cup confectioners' sugar
2 tablespoon freshly squeezed lemon juice
Heat oven to 350 F. Grease and flour one large or four mini bundt cake pans. In a medium bowl, mix together the flour, baking soda, and salt. Use an electric mixer and beat the butter and sugar at medium speed for about 3 minutes. Set the mixer speed to low and add one egg at a time. Add the flour mixture, then add the sour cream and lemon zest. Increase the mixer speed to high and beat for 2 minutes.
Fill the cake pan 1/4 the way full with the cake batter. Sprinkle in 1/2 the Aroniaberries. Add the rest of the batter. Sprinkle in the rest of the Aroniaberries. Mix the Aroniaberries and bake until a toothpick inserted into the center comes out clean. Bake 65 to 75 minutes for a 12-cup bundt pan or 50 to 55 minutes for the mini bundt cake pans. Let the cake cool in the pan for 15 minutes, then turn onto a cooling rack to allow the cake to cool completely.
In a separate bowl, whisk together the confectioners' sugar and 1 tablespoon of lemon juice. Add more juice if needed to get the glaze to the right consistency. Drizzle the glaze over the cake. Decorate with berries, flowers or candy.