You never know when inspiration will hit you…or make you realize how hungry you may be in a moment. There I was casually perusing my new favorite clothing line, Draper James, and really hoping for a good Memorial Day sale and…what do I spy? The most delicious sounding lemon bundt cake ever! Right there…on a shopping site. I really needed to make it, but I lacked the necessary raspberries. No problem. After a very successful trip to the strawberry patch I was more than prepared to substitute berries. It would be delicious either way!
The Usual Cast Of Characters
1 1/2 cups or 3 sticks unsalted butter, room temperature
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon almond extract
2 teaspoons lemon extract
2 teaspoons lemon zest
The Steps To Glory
Preheat oven to 325 degrees.
Spray bundt pan with nonstick cooking spray and set aside.
In the bowl of an electric stand up mixer, beat the butter until it’s creamy.
Add sugar, beating at medium speed until mixture is light and fluffy—about 5 minutes.
Add the eggs one at a time, beating just until the yolk disappears into the batter.
In a medium bowl mix together the flour, salt, and baking soda.
Add half of the flour mixture to the butter mixture, add sour cream, and then add the other half of the flour mixture. Beat the batter on low just until blended after each new addition.
Stir in the almond extract, lemon extract, and lemon zest on a low speed until fully incorporated.
Pour the batter into prepared pan only 3/4 full and bake for 1 hour or until a toothpick can be inserted into the center of the cake and come out clean.
Cool the bundt cake on a wire rack in pan for 10 minutes before inverting the pan onto a plate.
Let cake cool completely, chill if desired, and top with glaze when ready to serve
The Best Part Of The Cake
2 cups powdered sugar
1 tablespoon honey
2 tablespoons smashed strawberries
Warm water
Combine the powdered sugar, honey, and warm water in a small bowl, mixing with a wire whisk until smooth.
Add the smashed strawberries and whisk until evenly distributed.
Pour over the top of the bundt cake, and allow the glaze to drizzle down the sides.
Sprinkle with lemon zest for extra garnish.
Delish!
Because everyone needs an extra dose of sweetness…The Princess and her violin on a journey to Carnegie Hall!
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The cake looks delicious. I have to try it!! The Princess looks adorable. Hugs,
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I love this post, the princess is very cute! 🙂
“Expect the unexpected” was given to me awhile ago!
Jennifer
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Thank you
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Love the cake and the princes is adorable!
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Thank you!
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Hi, I am just visiting from Keep in Touch. So funny, (although not as good as your’s, because your’s is homemade) I just bought a Meyer lemon cake mix from Trader Joe’s. I just made it this morning and haven’t tasted it yet, although did dip my finger into the mix and it tasted pretty good. I thought about serving it with raspberries also, but didn’t have any so will try without. Your little Princess is just darling..Happy Tuesday..Judy
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Hey I like would not turn down a Trader Joe’s cake! Lemon is such a refreshing flavor for summer.
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Oh, num, that is my grandmothers poundcake recipe, except we use fresh buttermilk instead of sour cream. I remember when baking this with her in the 1950’s we would hand beat everything. Makes me so hungry, I’ll have to go get some buttermilk. Lovely post
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Buttermilk sounds good! Apparently it was a favorite of my grandmother as well but she used vanilla extract according to my mom. I love the old almost forgotten recipes. So good and so fun to make.
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It certainly looks delicious! I love that Princess is starting early. She’s sure to make it to Carnegie Hall some day! Thanks for sharing with SYC.
hugs,
Jann
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Ooo it looks so yummy!! Aww I hope your princess does get to Carnegie Hall! =)
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She has a way to go but it is amazing how quickly she is picking it up. It was very yummy!
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Definitely pinning the cake recipe! I love anything with sourcream added. Your little princess is as beautiful as ever.
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Me too! Sour cream or cream cheese! The Princess is getting to be quite the baker.
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This cake turned out so pretty and sounds delicious. Strawberries are always a plus! And then your little princess is beautiful. I love the theme expect the unexpected, and love it when the unexpected is so nice! Thank you for sharing at Satuday Shuffle Blog Hop.
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Thank you. I found baking to be a wonderful way for my daughter and I to spend a pleasant afternoon. Most of the time it works out well and occasionally…not so well. It’s good to just laugh about it and enjoy it anyway. I really enjoy your blog hop…lots of inspiration!
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What an amazing cake and a beautiful musical princess.
Kathleen
Blogger’s Pit Stop
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So sweet. The cake looks yummy. Thanks for sharing at Keep In Touch.
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Hi Amy, Thank you for sharing last week on Oh my Heartsie Girls WW linkup, this week your recipe is being featured. Please stop by and share again!!
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Thank you. So exciting to be featured!
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That cake sounds super yummy. I will have to give it a try. And your little princess truly looks like a princess with her violin.
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