A delicious dessert with clean lemon flavor for any celebration
I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture and ease of preparation. And luckily for me, everyone seems to love this cake! Every year I make this for my daughter’s birthday.
Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze with an outstanding result, bursting with flavor.
I’ve made a few adjustments over the years. Now, I add the raspberries right into the batter, resulting in the raspberry bursts of color inside the cake. I also
sprinkle the well-greased pan with sanding sugar to produce a sparkly, slightly crispy texture to the top of the cake. I’m not into heavy buttercreams, so this glaze is my preference.
Lightweight Bundt pans bake at a more even temperature, so invest in one if you’re doing a lot of baking. A heavyweight pan
may bake faster so watch the cake toward the end of baking.
Serve with more seasonal berries and a dollop of whipped cream, or a scoop of French vanilla ice cream. You might also try serving this for afternoon tea or even for breakfast. It may just become your favorite cake.