Sunday, August 5, 2012

Lemon-Strawberry Glazed Bundt Cake


Lemon is one of my favorite summertime flavors yet, I somehow never use it enough when baking. This weekend, I was craving something sweet, yet slightly tart and refreshing. I try to keep organic strawberries on hand and thought they would marry well with the tartness of the lemon I craved.

Although there are several ingredients, the steps are simple and in the end it is an easy cake to make. It would be a great dessert to bring to a dinner party as it would could go with almost anything. It will travel well and you don't have to worry about any icing melting in the heat or rushing it into a refrigerator.

Cake:
2 Sticks of Butter (room temperature)
3 Tablespoons Olive Oil
2 Cups Granulated Sugar
1/2 Cup Brown Sugar
4 Extra Large Eggs
1/2 Cup Grated Lemon Peel (zest of 4 large lemons with some left over for glaze)
3 1/2 Cups Cake Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Freshly Squeezed Lemon Juice
1 1/4 Cup Buttermilk
2 Teaspoons Vanilla
1 Cup Thinly Sliced Ripe Organic Strawberries (You can use more)

Glaze:
1- 1 1/2 Cup Confectioners Sugar
1/4 Cup Lemon Juice
1 Tablespoon Lemon Zest
1 Tablespoon Water
Splash Vanilla

Preheat oven to 350. Grease and flour bundt pan.

In a large bowl using hand mixer (or in stand mixer) combine butter, olive oil and both sugars. Beat until smooth- light and fluffy. Add in eggs one at a time and then the lemon zest.

In a medium bowl, combine dry ingredients. Stir together with a fork. In a liquid measuring cup, combine the buttermilk, vanilla and lemon juice. Stir to distribute evenly.

Alternating with the flour mixture and liquid ingredients, add into the sugar and butter. Mix until well blended. Then fold in strawberries. Make sure to do this at the end, otherwise the strawberries can break apart.

Pour batter into bundt pan and smooth with spatula.

Bake for 45-55 minutes, or until a toothpick/skewer comes out clean. Let cool in pan for 10-15 minutes and transfer to cooling rack for additional 30 minutes, at least. You want the cake to be cool when you go to glaze it.

Make sure to glaze the cake over parchment paper or a plastic cutting board. It will drip trough and you don't want it to make a mess on your cake plate or serving platter. (I scoop the drippings off the paper and re-drizzle it on the cake, you wouldn't want to waste any of that tasty glaze!)

To make the glaze, pour water and lemon juice into a bowl. With a whisk, blend in the cup of confectioners sugar, 1/3 at a time. Combine until smooth, with out lumps from sugar, then add lemon zest and vanilla. The glaze should be the consistency of a thin paste. You don't want it to be watery, but you want it to be thin enough to drizzle. If it is too thin, add more confectioner's sugar. If it is too thick, add more water or lemon juice. You can adjust to your desired level of sweetness and tartness. With a large or soup spoon, drizzle over the cake.






As delicious as this cake was if you are looking for a little extra something, you could also serve it with some vanilla bean ice cream or a dollop freshly whipped cream.

**As a caution if you see the sides getting too brown, try turning the temperature down. The cake was delicious and very moist inside but I would have like the outside to be a bit more golden and less browned.**

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