Lemon Bundt Cake with Berry Rhubarb Glaze

NEED:

Cake:
3 1/4 cups cake flour or regular flour,
sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil

Glaze:
1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces
1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, loganberry or seedless red raspberry)
1 to 2 tablespoons water
Pinch fine salt
1/2 teaspoon pure vanilla extract

Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush a bundt pan with shortening and dust with flour or spray with non stick cooking spray.

Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.

**a whisk adds air which makes a light cake but you can use an electric mixer..on medium speed for 2 minutes.

Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.

Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve.

If you want to bake the cake the day before you are planning to serve it, I suggest that you make the glaze the day you are serving it rather than making it ahead and refrigerating. It is better fresh.

ENJOY!