Friday, June 09, 2017

Strawberry - Vanilla Bundt Cake [with a lemon glaze]

One of our friends just had back surgery last week and to help alleviate the cabin fever that him and his wife are currently feeling being stuck in the house, a group of us are going over to their house for pizza and game night. I had the day off and since the new season of Orange is the New Black was released today, I spent the afternoon in the kitchen baking a dessert for this evening.
Strawberry - Vanilla Bundt Cake
1 1/2 cups unsalted butter (room temperature)
1 1/2 cups sugar
6 eggs (room temperature)
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
3 cups flour
1 tablespoon vanilla extract
3/4 cups milk
2 cups of chopped strawberries
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Preheat oven for 350 degrees
Beat butter in an electric mixer until softened. Gradually add sugar. Blend in eggs one by one, half way through, scrape sides of the bowl to allow all ingredients to mix evenly. 
Add baking powder and salt. 
Blend together vanilla extract and milk in a separate bowl. 
Gradually add in flour and the milk mixture into the batter alternating turns. 
Add 1 1/2 cups of chopped strawberries and fold into the batter.
Grease a bundt pan and pour batter into the pan. Place into the oven for 45-60 minutes. Check to see if cake is done by using a wooden skewer. If the skewer comes out clean, the cake is done, if not bake for longer. If the cake get starts to brown to quickly, place aluminum foil over pan and continue baking. 
When finished, remove from oven and flip over onto a cooling rack and sit for 10-15 minutes before removing pan. Remove pan and allow to cool completely.
Lemon Glaze Icing
1 cup powdered sugar 
1/4 teaspoon lemon extract 
1 tablespoon milk
1 tablespoon lemon zest
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Mix together extract, milk, and zest. Gradually stir in powdered sugar until a glaze forms. 
Drizzle glaze over cake with a spoon.
Finish by garnishing the cake with the remaining chopped strawberries.

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