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Cherries and blueberries in a cake with a lemon glaze.
I had blueberries and cherries on hand, but I can imagine this with all kinds of berries. Before starting the cake, stem and pit cherries. Cut strawberries in half, if using. Leave any other berries whole. Also, before starting the cake, zest two lemons and juice three, so that there is enough for both the cake and the glaze.

Posted by claire @ chez cayenne from Houston, Texas, United States • Published See claire @ chez cayenne's 7 projects »

  • Step 1

    For the cake:

    Oil a Bundt pan. (Don't flour it.) Preheat oven to 350 F. Fluff the flour in the container with a spoon before measuring. Combine the flour, baking soda, and salt in a small bowl.

  • Step 2

    In a large bowl, cream the golden flax seed meal, water, sugar, canola oil, and apple sauce with an electric mixer on medium. Add the vanilla. Turn the speed down to low and add the flour mixture one heaping spoonful at a time. When the flour is almost combined, stop the mixer and finish stirring in the flour by hand. Add the cherries and berries and stir in. Pour the mixture into the Bundt pan and spread out the top with the back of a spoon.

  • Step 3

    Bake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes on a wire rack, then turn out onto the rack and let cool for 2 hours.

  • Step 4

    For the glaze:

    In a small saucepan, combine margarine and lemon juice and cook over low heat until margarine melts. Add powdered sugar and lemon zest. Whisk until smooth, about 5 minutes. Drizzle over cake immediately.

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