Perfect on its own, this buttery cake is the perfect compliment to fresh summer berries and whipped cream.
Ingredients
1/2 pound (2 sticks) of butter (no substitutes) at room temperature 2 cups sugar 4 eggs 1/4 cup of your favorite cooking bourbon zest from 2 lemons 3 cups all-purpose flour 1 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 cup plain Greek yogurt Directions Preheat oven to 350 degrees. Grease and flower a 10-inch bundt cake pan. Cream butter and sugar until fluffy. Add the eggs and beat well. Beat in the lemon zest, bourbon, and yogurt. Stir flour, salt, baking powder and baking soda. Fold into the creamed cup flour Pour into bundt cake pan and bake for 50 minutes or until toothpick comes out clean. Allow cake to cool and turn out cake onto a cooling rack. Glaze 4 Tbsp butter (no substitutes) 3/4 cup sugar 3/4 cup of your favorite cooking bourbon 1 tsp vanilla Combined sugar and bourbon in a small pan and simmer until the sugar has dissolved. Add butter and stir until melted. Remove from heat and add vanilla. Brush or pour over cake. Glaze will firm-up and slightly crystallize. Berries 1 quart strawberries, trimmed and sliced 1 pint blueberries 2 Tbsp sugar
2 Tbsp bourbon Place strawberries in a mixing bowl and sprinkle with sugar. Allow to sit for 10 minutes. Add blueberries and bourbon and gently stir together. Set aside. Serve Slice cake and serve with berries and whipped cream. Enjoy!
