4th of July Cake: Red, White, and Blue Lemonade Bundt Cake

A moist Bundt cake made with America’s favorite summertime beverage, lemonade, will be a big hit at a Fourth of July party! This holiday dessert is based on one my best cake recipes for a Screwdriver Bundt Cake from my book, "Sophisticated Entertaining" I adapted it for an article, "Fourth of July Desserts," that I wrote for Celebrations.com, where I'm a Contributing Editor and Lifestyle Party Expert. Many 4th of July desserts are a variation of Strawberry Shortcake with layers of cake, red and blue berries, and whipped cream. If you are celebrating on a hot day, whipped cream can turn into a runny mess, not to mention the difficulty in transporting it to a picnic site. This bright and berryful Bundt cake is ideal for a 4th of July party in the backyard or at a park picnic with friends!

• 1 cup unsalted butter, melted, cooled
• 2 cups sugar
• 5 eggs
• 1 cup milk
• 1/2 cup lemonade
• 2 tablespoons fresh grated lemon zest
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 2 cups mixed strawberries and blueberries

Preheat oven to 350F (170C). Butter a 12-cup Bundt pan.

Beat butter and sugar in a large bowl until combined. Add eggs, milk, lemonade, and zest and beat until smooth. Sift together dry ingredients and beat into mixture until blended. Pour into prepared pan. Bake for 45-50 minutes or until knife inserted comes out clean. Cool in pan for 5 minutes and invert cake on to wire rack. Cool completely.

Place cake on serving dish and sift powdered sugar on top. Fill center of cake with berries and surround berries around the base of the cake as well.

Makes 12 to 15 servings

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