Lemon Bundt Cake with Blackberries and Cream

Autumn mornings take me back to my childhood growing up in England.   Though the grass was green, the air was brisk and the leaves were crisp under my feet.   I remember walking to my Primary School in my uniform and drinking a little bottle of milk around 9:30 with a tinfoil lid.   The best memory by far was all the glorious hot lunches we would have.   Our entire class would sit around tables with real silverware while our teacher would serve lots of fresh steamed vegetables along with our meal and we'd finish with the most amazing desserts such as warm Treacle Sponge Pudding with Golden Syrup or Chocolate Sponge Pudding with Custard.   Sometimes we'd get to pour cream on our sponges (cakes) which would make them moist and delicious.   I kept that idea in mind when I put together this recipe, and topped off this wonderful Lemon Bundt Cake with a drizzle of fresh cream.   Perfect along with the blackberries. 

Lemon Bundt Cake with Blackberries and Cream

Ingredients:

• 1 C butter or margarine, softened
• 2 C sugar
• 4 eggs
• 1 1/2 teaspoons lemon extract
• 1 1/2 teaspoons vanilla extract
• 3 C all-purpose flour
• 2 t baking powder
• 1 t salt
• 1 C half and half
• 1 tablespoon freshly grated lemon peel

GLAZE:

• 1/4 C fresh lemon juice
• 1 T water
• 1/2 t lemon extract
• 3/4 C sugar

Directions:    In a mixing bowl, cream butter and sugar then add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. 

For the glaze, combine all the ingredients then drizzle over the warm cake. Cool completely before serving.  To plate, add fresh blackberries and a drizzle of cream.  Enjoy!