lemon berry cake.

This is one of my all-time favorite summer cake recipes. I have a had a few requests for this recipe, so I thought I would share it with everyone. I love this cake because it's absolutely delicious, easy to make, and pretty darn picture-perfect. If you came to our wedding last year, you probably had a bite. My friend, Whitney, made four of these for the reception using cranberries and blueberries. The one pictured above was Sam's birthday cake (minus the glaze). The recipe originally called for cranberries and lemons, but I added a summer twist by using an assortment of summer berries. I am a huge fan of baking with the bags of frozen berries at Costco. They are cheaper, and when you bake you don't necessarily need perfectly shapely berries. I would suggest Costco "Nature's Three Berries," blueberries, raspberries, and marionberries.

Glazed Lemon Berry Bundt Cake

3/4 c unsalted butter, at room temperature

1/3 c light brown sugar, firmly packed

3 c fresh or frozen berries (about 12 oz)

2 1/2 c all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp. salt

1 1/2 c granulated sugar

2 lemons

3/4 c buttermilk

1 1/2 tsp pure vanilla extract

3 large eggs

1 c confectioners sugar, plus sugar as needed

Preheat oven to 350 degrees. Grease 12 -cup bundt pan. Sprinkle brown sugar in the bottom of the pan, then evenly distribute the berries over the sugar.

In the bowl mix flour, baking powder, baking soda, and salt. In another bowl put granulated sugar, then grate the zest from the lemons over the sugar and mix briefly.

Squeeze the juice from the lemons into a small bowl. In a liquid measuring cup, combine 2 tbs of the lemon juice, buttermilk, and vanilla. Save the remaining juice for the glaze.

Add the 3/4 c butter to the lemon zest and sugar and beat on medium-high until "light and fluffy." Beat in the eggs one at a time. Reduce mixer speed to low and add the flour mixture in three batches, alternating with the buttermilk mixture in two batches. Raise the mixer speed to medium-high and beat for two minutes.

Scrape batter into pan and spread evenly over the berries. Bake until the cake is browned and a toothpick inserted into the center comes out clean, 35-45 minutes. Let cool in pan for 5 minutes, then invert cake onto plate, lift off pan, and let cool completely.

Once the cake is cooled, whisk together the confectioners sugar and 1 1/2 tbs of the reserved lemon juice until thick and smooth. You may need to add more sugar or juice, as needed. Drizzle over cake, let stand 15 minutes, and slice into wedges to serve.

I loved hearing success stories from the lemon cookie recipe. Let me know if you try the cake!

I'm so sorry, I left out the baking soda measurement! I hope that my silly mistake did not ruin any cakes!