Recipe courtesy of Nick Malgieri
Show: Cooking Live
Total:
4 hr 15 min
Active:
3 hr 15 min
Level:
None

Ingredients

Batter:
Lemon Glaze:
Berry Compote:

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.

IDEAS YOU'LL LOVE

Buttermilk Scones

Recipe courtesy of Melissa d'Arabian

Lemon Bars

Recipe courtesy of Ree Drummond

Buttermilk Fried Chicken

Recipe courtesy of Art Smith

Buttermilk Cheddar Biscuits

Recipe courtesy of Ina Garten

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Buttermilk Biscuit

Recipe courtesy of Food Network

Buttermilk Pancakes

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking