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
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.
Because everyone needs an extra dose of sweetness…The Princess and her violin on a journey to Carnegie Hall!
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