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!

lemon cookies.

We are back! It was an amazing weekend, but it might take a couple of days to get the pictures together. There is so much exciting goings-ons in the Gray household right now, so I apologize if my posts seem a bit scattered. Sam and I are working on a big, BIG project that will be revealed pretty soon. I am so excited about it, I just might explode.

Tonight we had the Smiths over for dinner. It was quick, but I was so happy to see them. Stacie was my very first roommate in the dorms my freshmen year, and I haven't seen her in a long time. Too long, to be exact. I made these cookies, and upon request, I am sharing the recipe. This was one of my favorite recipes that my Daddy used to make for me. You really need to try them. They are absolutely perfect.

(Big) Lemon Cookies

We call them "Big" lemon cookies because they really must be big. You may say, "Oh, but I would much rather just make smaller cookies and get more out of the recipe." No, my dear-- quality over quantity. Make them big, and you will be very happy you did.

2 1/4 c flour

1/2 tsp baking powder

1/2 tsp salt

1 c butter, softened

3/4 c granulated sugar

1 egg

2 tbs grated lemon peel (2 lemons), divided

1 tsp vanilla

1 c powdered sugar

4-5 tsp lemon juice

additional sugar

1. Preheat oven to 375.

2. Combine Flour, baking powder, and salt and set aside. Beat butter and granulated sugar until light and fluffy. Beat in egg, 1 tablespoon lemon peel, and vanilla until well blended. Beat in flour mixture on a low speed, until well blended.

3. Divide the dough into 1-2 inch balls (should make about 9-12 cookies). Place balls on ungreased cookie sheet, 3 inches apart. Flatten the dough balls with the bottom of a glass that has been dipped in additional granulated sugar.

4. Bake for 12 minutes, rotating pan halfway. Time will vary depending on the altitude and oven. I love these cookies so much that I usually stay near the oven and check constantly. It is a real tragedy when they get too crispy. Cool on cookie sheets for 2 minutes, and transfer to wire rack. Cool completely.

5. Combine powdered sugar, lemon juice, and 1 tablespoon of lemon peel. The measurements are not specific. I would start with powdered sugar and add juice until you get a glaze-like consistency. Drizzle over cookies, and let stand until icing sets. It will drip onto counter surface.

I hope these cookies make you smile.

If you try them, let me know! I would love to hear any suggestions or successes.

I hope you all had a beautiful Memorial Day weekend!