- 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
- 1 pint strawberries, rinsed, hulled and sliced
- 1/2 pint raspberries
- 1/2 pint blueberries
- 1/4 cup sugar
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.