Summer Cake

Strawberries are bursting forth in the great north woods. Well, not in the woods but in the fields. You know…strawberry ūüé∂ fields ūüé∂ forever ūüé∂.  *insert best Beatles singing voice*

(Side note: My kids get so mad at me because hearing just a few of the right words strewn together, matching any song lyrics I have ever heard, causes me to break into song. Case in point.) 


Anyway, a cool summer evening and some berries prompted me to get my summer cake on.


If you’ve got strawberries or any berries in your possession, you are free to make this delightful cake.


Go ahead. I dare you.

Here is the official Strawberry Summer Cake post from Smitten Kitchen and official printable recipe. I left it completely un-tweaked, except for the fact that I did not measure my berries and Deb used a much prettier baking dish. While you are there, you should check out more posts on Smitten Kitchen. It’s a beautiful blog and the author even has her very own cookbook. It’s a wonderful one to add to your collection.

P.S. My daughter came in as I was writing this and part of her sentence contained “all you need is…” and what do you think I belted out? Oh, yes. *imagine more beautiful singing* ūüé∂ All you need is love, love,…ūüé∂ love is all you need. ūüé∂ Then she said, no, you also need a house and we had a brilliant conversation on what we really do need.

Love (see how I did that?), 



Glazed Lemon Pound Cake

When I received the April issue of Real Simple, I was thrilled to discover a whole section devoted to lemon desserts.  If you recall, I have a certain affinity to lemon which I divulged in my Lemon Sunshine post.  This recipe for Glazed Lemon Pound Cake looked particularly appealing. 

So I made it. 

It was delightful and heavenly and all of the things I imagined it would be. 

It beckoned a friend for tea.  It made a great coffee date.  It begged for a glass of cold milk. 

It melted in my mouth. 

I thought it only right that I share it with you.

I hope you enjoy it as much as I did Р 

Glazed Lemon Pound Cake


  • 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
  • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 cups granulated sugar
  • 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
  • 6 large eggs, at room temperature
  • 1 cup plain full-fat Greek yogurt
  • 1 cup confectioners‚Äô sugar


1.¬†¬†¬†¬† Heat oven to 325¬į F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

2.     Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice,   then the eggs, one at a time, scraping down the sides of the bowl as necessary.

3.     Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

4.     Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

5.     In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

Printable Version

(Recipe By Charlyne Mattox, April 2012 Real Simple Magazine)

Blueberry Boy Bait

Okay…I think maybe this could just be called Blueberry Human Bait.¬† The delectable smell that wafted from my oven would beckon anyone with blood running through their veins.¬† I found this recipe about a week ago on Smitten Kitchen and have softened the two sticks of unsalted butter approximately five different times in the course of the last seven days.¬† Sadly, the wee ones and realities of life prevented the Boy Bait from being made.¬† Well, today the stars have aligned and I am happy to report the Bait¬†has been¬†baked and is happily resting in our bellies.

Blueberry Boy Bait

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

My oven can be temperamental so I checked my cake at 35 minutes and it appeared very done.  I inserted toothpick in a few places and it came out clean.  I would suggest you check yours at around 35 minutes too just in case your oven acts like mine does!  After cooling for 20 minutes, I inserted a mini-spatula between the edges of cake and pan to ensure easy release.  I took my cooling rack and placed it on top of the cake pan, inverted it, then gently placed my large platter on top and inverted it again.  Thus, the cake was right side up on my platter and ready to serve.  You could really just leave the cake in the pan if you wanted to.  It may depend on your presentation preference and who you will be presenting to.  I used frozen blueberries and they worked fabulously.  Let the baiting begin!