My father-in-law Philip is a sweetie! He always ensures there is red wine when I go to their home for dinner and some chocolate for me at all of the major and minor holidays…did I marry into the right family or what? I like to return the love and try to bake Philip something he really enjoys, which are lemon desserts. This year it was a lemon bundt cake with berry compote. The berry compote is an easy sauce that I make frequently as a topping for cakes, cheesecakes, tiramisu and ice cream with whatever berries and (sometimes rhubarb) is on hand. -Steph McVox
Lemon Buttermilk Bundt Cake (adapted from Cook’s Illustrated)
2 Tablespoons flour
2 Tablespoons of melted butter
2 lemons, zest grated and juiced (zest is for cake, juice is for glaze)
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
2 cups, plus 2 Tablespoons sugar
1 teaspoon table salt
1 teaspoon vanilla extract
1 cup buttermilk, room temp.
4 large eggs, at room temp.
1 large egg yolk, at room temp.
1 cup, plus 2 tablespoons butter (2 ¼ sticks), at room temp.
Adjust oven rack to lower-middle position; pre-heat oven to 350 F. Brush a 12-cup bundt pan with mixture of 2 tablespoons flour and 2 tablespoons melted butter.
Add flour, baking powder, baking soda, sugar and salt in the bowl of the stand mixer bowl (or the bowl you will be mixing the cake batter in). Turn mixer on low using flat beater and whisk dry ingredients together for a minute, or by hand. Combine lemon zest, vanilla, buttermilk, eggs and yolk in medium bowl.
Add butter in chunks to the dry ingredients, and 1/3 of the buttermilk egg mixture. Beat on low-medium speed for 1 minute. Scrape down sides of bowl with rubber spatula and add another third of the buttermilk egg mixture, mixing on low-medium until incorporated, about 15-20 seconds. Repeat with remaining mixture after scraping down bowl again. Beat on medium–high for 15-20 seconds until all flour is incorporated. Scrape into prepared pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 55 minutes. Let pan cool on a wire rack set over baking sheet for 10 minutes. While cake is cooling in pan, poke top with a skewer and brush lemon glaze all over the cake. Loosen sides and middle gently with a butter knife and invert cake directly onto rack. Brush the rest of the glaze over warm cake and let cool for 1 hour. Drizzle cake with white chocolate cream cheese glaze.
While cake is baking, whisk 2 tablespoons of lemon juice and approximately 1 cup icing sugar until smooth, adding more lemon juice gradually as needed, until glaze is thick but still pourable.
White Chocolate Cream Cheese Glaze
2 oz white chocolate, chopped finely or Bernard Callebaut drops
¼ of a 8 oz pkg (or 2 oz) Philly cream cheese, softened
2 Tablespoons butter, softened
¼ cup icing sugar
2-3 Tablespoons of half & half cream or milk, room temp.
Microwave the chocolate in a small glass bowl at 25 second intervals, stirring in between. When melted, let cool to lukewarm. While chocolate is cooling, beat cream cheese and butter with electric mixer on medium speed, until smooth and creamy. Beat in melted white chocolate on low until blended. Add the icing sugar beating until well blended. Add the cream or milk and beat until desired thickness for pouring over cake.