Wednesday, April 20, 2011

Glazed Lemon Bundt Cake with Mixed Berry Sauce

I promised myself I wasn't going to talk about the weather anymore - well at least not until next December when we're battling below zero temps and continuous snow storms.  But, I have to express my disgust today.  It's April 20th.  And it's snowing!!!  S-N-O-W-I-N-G.  Seriously.  So that's why I'm posting this Lemon cake with mixed berry sauce so I can say, "Screw You Winter!!".  I'm so over it!!  Over it!

Ok, Lemon cake.  Num.  Lemon cake with mixed berry sauce.  Nummmm.  I served this for dessert at my brunch last weekend.  It was so nice and springy.  The mixed berry sauce was the perfect complement to the lemon, nice and tart.  A bit of sunshine on a cloudy day.

I loved how dense this cake was, and it had just the right amount of zing from the lemon zest.  Make sure you grease the bundt pan very well so it's easier to remove after it's been baked.  I've made that mistake in the past and it's not pretty.  Trust me. 

This cake is the perfect addition to any spring feast....especially Easter, which just happens to be this coming Sunday....serve with or without the sauce.

Happy Eating!

Glazed Lemon Bundt Cake with Mixed Berry Sauce
Original Recipe from
Adapted by A Toast to Taste

For the Cake
1 cup butter, softened
2 cups sugar
4 large eggs
2 Tbsp lemon juice
1.5 tsp vanilla extract
3 cups ap flour
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
zest from 2 small lemons

For the Glaze
2 cups powdered sugar
2 Tbsp lemon juice
1 tsp vanilla extract

For the Mixed Berry Sauce
1 pint organic blueberries
1 pint organic raspberries
1 pint organic blackberries
1 Tbsp lemon juice
2 Tbsp raw cane sugar

Preheat oven to 350 degrees.  Grease bundt pan and set aside.

In a large mixing bowl, cream butter and sugar.  Add the eggs, one at a time, and beat well after each addition.  Beat in the lemon juice and vanilla.  In a separate bowl, combine flour, baking powder and salt.  Add to creamed mixture alternately with buttermilk.  Stir in lemon zest.  Pour into greased bundt pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.  Cool for 10 minutes and invert onto wire rack.  Cool for 10 minutes longer.  Place wire rack over piece of foil or parchment paper for glazing.

To make the glaze:  beat powdered sugar, lemon juice, and vanilla until creamy.  Pour evenly over cooled cake, letting the extra drip onto the foil or parchment under the wire rack.

To make the berry sauce:  In a large saucepan, add berries, lemon juice and sugar.  Heat over medium high heat, stirring frequently.  Simmer for 15 minutes.  Spoon over slice of cake and enjoy!

1 comment:

  1. this cake looks wonderful and such pretty pictures, I would love a piece right now! I also love your header picture - it is just beautiful!


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