Gluten-Free Meyer Lemon Bundt Cake with Berries

Position a rack in the lower third of an oven and preheat to 325°F (165°C). Lightly grease a 10-cup (2.5-l) Bundt pan with butter or nonstick cooking spray and dust with cornstarch. Tap out any excess cornstarch and place the pan on a baking sheet.

In the bowl of an electric mixer fitted with the flat beater, combine the cake mix and butter and beat on medium speed until combined. Add the eggs and milk and mix on medium-high speed until thoroughly blended. Scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.

Pour the batter into the prepared pan and spread evenly. Transfer the pan, still on the baking sheet, to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool in the pan for 15 minutes. Invert the pan onto the rack and lift the pan off of the cake. Let the cake cool completely, at least 2 hours.

Just before serving, in a large bowl, using a whisk or an electric mixer fitted with the whisk attachment on medium speed, beat the cream until slightly thickened, about 3 minutes. Add the confectioners’ sugar and continue beating until soft peaks form, about 2 minutes.

To serve, place the cake on a serving platter and spoon some of the cream into the center of the cake. Scatter the berries on top of and around the cake, then dust the cake and berries lightly with confectioners’ sugar. Cut into slices and serve with the remaining whipped cream spooned on top. Serves 12.

Williams Sonoma Test Kitchen