Bright citrus and sweet strawberries make for a deliciously sweet dessert GRETCHEN MCKAY
Pittsburgh PostGazette
My go-to source for cake recipes has always been Martha Stewart be-cause she makes even complicated recipes seem easy. This awesome bundt cake caught my eye because of the summery addition of citrus: The moist, sour cream-rich batter is brightened with fresh lemon juice and zest.
I also thought it would pair well with a giant bucket of local strawberries I planned on turning into sauce or conserve. The fact both the cake and sauce disappeared in just a couple of days proved I was right.
Be sure to prepare the pan by greasing the entire surface with butter or shortening and then thoroughly dusting it with flour or powdered sugar. You'll also want to tap the filled pan on the counter a few times before placing it in the oven to release any air bubbles. Resist the urge to flip the cake onto a serving platter until it's cooled for at least 10 minutes, or you could end up with a broken cake.
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Lemon bundt cake with strawberry sauce
Servings: 8 to 10
For the cake
■ 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
■ 3 cups all-purpose flour (spooned and leveled), plus more for pan
■ 2 tablespoons finely grated lemon zest and ¹/³ cup fresh lemon juice (from 2 lemons)
■ 1 teaspoon baking soda
■ 1 teaspoon salt
■ 2 ½ cups granulated sugar
■ 6 large eggs
■ 1 cup sour cream
■ Confectioners' sugar for dusting, optional For strawberry sauce
■ 1 pound fresh strawberries, rinsed, hulled and thickly sliced
■ ¹/³ cup granulated sugar
■ 1 tablespoon fresh lemon juice
Directions
Preheat oven to 350 F. Butter and flour a 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluff y, 4 to 5 minutes.
Add eggs one at a time, beating well after each addition; mix in lemon juice.
With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix).
Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Bake until a toothpick inserted in center of cake comes out clean; 55-60 minutes. (If cake browns too quickly, tent loosely with aluminum foil. My cake took about 65 minutes in a 10-cup fluted bundt pan.) Let cake cool in pan 30 minutes, then turn out onto a rack to cool.
While cake is cooling, prepare strawberry sauce. In a medium saucepan, combine sliced strawberries, ¹/³ cup sugar and 1 teaspoon lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
Reduce heat and simmer 15 to 20 minutes, or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature.
Slice cake and serve with strawberry on top or on the side. If you like, dust the cake with a little confectioners' sugar.
-- Adapted from marthastewart.com
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