Lemon Picnic Cake with Berries
Makes 16 servings

Prep Time: 30 min.
Baking Time: 50 min.
Cooling Time: 15 min.

• Cake Ingredients
  • 4 eggs, separated
  • 2 cups sugar
  • 1 cup butter, softened
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 teaspoons freshly grated lemon peel
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
• Glaze Ingredients
  • 1/3 cup sugar
  • 1/3 cup lemon juice
  • 1 tablespoon freshly grated lemon peel
  • Fresh berries

Directions

1. In a small bowl, beat egg whites at high speed, scraping bowl often, just until stiff peaks form. Set aside.
2. In a large bowl, combine 2 cups sugar and butter.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks; continue beating until creamy.
5. In a small bowl, stir together flour and baking powder.
6. Reduce speed to low. Beat, gradually adding flour mixture alternately with milk to butter mixture, until well mixed.
7. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed.
8. Gently stir in egg whites by hand.
9. Pour batter into greased and floured 12-cup Bundt® or 10-inch tube pan.
10. Bake for 50 to 65 minutes or until toothpick inserted in center comes out clean.
11. Stir together all glaze ingredients except berries in 1-quart saucepan.
12. Cook over medium heat, stirring occasionally, for 3 to 4 minutes or until sugar is dissolved.
13. With toothpick poke holes in top of cake; pour glaze over cake.
14. Cool 15 minutes; remove from pan.
15. Serve with fresh berries.