Ingredients
Batter:
- 1/2 pound unsalted butter, at room temperature
- 2 cups sugar
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 large eggs
- 3 egg yolks
- 1/2 cup buttermilk
- 1 tablespoon grated lemon zest
- 1 tablespoon strained lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze:
- 1/2 cup water
- 1/2 cup sugar
- 1/3 cup strained lemon juice
- 2 teaspoons vanilla extract
Berry Compote:
- 1 pint strawberries, rinsed, hulled and sliced
- 1/2 pint raspberries
- 1/2 pint blueberries
- 1/4 cup sugar
Directions
This moist, lemony cake is a perfect brunch or picnic cake.
Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote.
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Read all 9 reviews
By zackle_10123246
marshfield, MA
on July 03, 2012
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wonderful wonderful cake. moist, rich flavorful but light at the same time. works well in bundt mold like honey bee hive and sandcastle for anyone who has ever baked a pound cake and had it spill over or not filled out the mold correctly.
By jhayes705_12965777
Philadelphia, 78
on June 29, 2010
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I tried this recipe for the first time and by the next day it was gone!! My family loved it. The cake was moist and not too sweet and the recipe was simple. I will definitely make this cake again!!!
By katliu_12529653
Philadelphia, 78
on January 08, 2010
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I loved the texture and lightness of this cake. It's not very sweet without the glaze so I would recommend having a glaze. I used 1 cup confection sugar + 2 tbsp and then some of lemon juice (and so no heating involved. I also used meyer lemons, which I am partial to. It almost reminded me of a lemon chiffon. I used cake flour instead of all-purpose flour. I followed the timing of incorporating the liquids exactly. Things don't always turn out for me using the creaming method (recipes that call for beating together the sugar and butter, then incorporating eggs because things curdle if you add the eggs too quickly or ingredients are not at room temperature. Then you get gluten and cake that is on its way to be bread (read: not tasty. I thought this was a successful recipe.
Read all 9 reviews