Lemon Cream Bundt Cake W/ Lemon Whipped Cream and Fresh Berries |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is not an ultra decadent cake, rather it is fresh and light and works well after a heavier meal. Can be arranged very pretty on the plate with the berries and maybe a sprig of mint. Enjoy! Ingredients:
1 3/4 cups sugar |
2/3 cup butter, softened |
3 eggs |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
3 cups all-purpose flour |
1 1/3 cups buttermilk |
1/3 cup sour cream |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
1 1/2 cups heavy whipping cream |
1/3 cup powdered sugar |
1 1/2 teaspoons grated lemon peel |
fresh strawberries, raspberries, blueberries |
Directions:
1. Heat oven to 350 degrees. Grease and flour bundt cake pan; set aside.
2. In large bowl, mix sugar, butter, eggs, vanilla and lemon extract; beat three minutes, until light and fluffy. Add remaining cake ingredients; mix on medium speed, scraping bowl often until well combined.
3. Pour batter into pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
4. When ready to serve, in medium bowl, combine whipping cream, powdered sugar and lemon peel. Beat with mixer on high speed until stiff. Serve with cake and berries.
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