Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
Here’s another cake where I liked the batter better than I did the baked version. The recipe starts off by combining butter, sugar and lemon zest and beating the heck out of them. Eggs, lemon juice, yogurt and dry ingredients are then added. At the end, plumped sour cherries are folded into the batter. The whole thing is baked in a bundt pan for just over an hour. To up the lemon flavor, a glaze of powdered sugar, lemon zest and lemon juice is poured over the cooled cake.
I had to make a few changes. I couldn’t find any sour cherries, so I used cranberries instead. Also, when I went to get my yogurt from the fridge, it was, uh, slightly past it’s due date. I’m pretty sure I had a good crop of penicillin growing in there. I ended up using the same amount of sour cream instead.
The cake was moist and tender and it had a really good lemon flavor. I found the cranberries to be somewhat intrusive, even though I had chopped them a bit. I think I’d actually like the cake better plain, or with the add-ins sprinkled on top, with the glaze. Speaking of the glaze, it really added a nice lemon burst to the cake, and it’s worth the extra effort.
You made a lemon cake and didn’t invite me over??? :-O I’m shocked. LOL This sounds yummy if you leave out the fruit. Ha! Nice picture too. My birthday is only several months away. Are you making this for me?
Hey, Alicia said you brought cinnamon rolls to her work and she didn’t get any and was complaining about it so thought I would let you know. Although she said that you bring her stuff all the time. I think you should drive over the hill and bring me stuff…..LOL You have made friends for life in that office by the way.