Craving something light and sweet as well as absolutely irresistible? These easy summer desserts are the perfect way to satisfy your sweet tooth because you don’t need to turn on the oven for hours in fact whether you’re hosting a backyard BBQ or just want a midday treat you’ll love that these recipes are fresh in addition to being fruity and incredibly simple to make.
Growing up, my family always had a fridge full of summer treats think chilled puddings, creamy no-bake pies, and fruit-packed trifles. Every weekend, we’d try a new dessert together, and it became one of my favorite traditions. It’s amazing how a simple dessert can bring everyone to the table, especially when the sun’s out and the vibes are easy. From strawberry shortcake to frozen yogurt bark and peach cobbler in a cup, you’ll find something here that feels like summer in every bite. Ready to whip up something sweet without breaking a sweat?
1. Almond Cherry Layer Cake – light, creamy, and perfect for cherry season!
Ingredients:
For the Cake:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1½ tsp almond extract
1 cup whole milk
For the Cherry Filling:
1½ cups fresh or jarred sour cherries (pitted)
½ cup cherry preserves
For the Frosting:
2 cups heavy whipping cream
8 oz cream cheese, softened
1¼ cups powdered sugar
1 tsp almond extract
For Garnish:
Fresh cherries (with stems)
Toasted sliced almonds
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Mix in vanilla and almond extracts.
Alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Divide batter evenly between pans and bake for 22–25 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting, beat cream cheese until smooth. Add powdered sugar and almond extract. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
To assemble, place one cake layer on a serving plate. Spread a layer of frosting, then dot with cherry preserves and a few cherries.
Repeat with remaining layers. Frost the outside and top of the cake smoothly.
Decoration Tips:
Top the cake generously with fresh cherries, preferably with stems for a charming look.
Sprinkle toasted sliced almonds across the top for crunch and contrast.
If desired, drizzle with a bit of extra cherry preserve for added shine and color.
Serve slightly chilled for the best texture and flavor balance.
Happy Baking
2. Chocolate Fudge Layered Cake – ultra-rich, moist, and packed with deep cocoa flavor
Ingredients:
For the Cake:
2 cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot water
For the Fudge Frosting:
1½ cups unsalted butter, softened
¾ cup unsweetened cocoa powder
5 cups powdered sugar
½ cup heavy cream (more as needed)
1 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat until smooth.
Slowly mix in hot water. The batter will be thin.
Divide evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, beat butter and cocoa until fluffy. Gradually add powdered sugar, then heavy cream and vanilla, beating until smooth and spreadable.
Layer the cakes with generous amounts of frosting between each layer.
Frost the top and sides evenly.
Decoration Tips:
Pipe frosting rosettes on top for a dramatic finish.
Garnish with chocolate curls or chopped dark chocolate for texture and shine.
Use a sharp knife to slice cleanly and reveal the defined fudge layers.
Happy Baking
3. Blueberry Delight No-Bake Dessert – creamy, refreshing, and bursting with blueberry bliss!
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the cream cheese layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the blueberry topping:
1 can blueberry pie filling
1 cup fresh blueberries (plus more for garnish)
Instructions:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press evenly into the bottom of a 9×9-inch pan or form individual servings. Chill in the fridge for 20 minutes.
In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Spread the cream layer evenly over the chilled crust.
In a small bowl, stir together the canned blueberry pie filling and 1 cup of fresh blueberries. Spoon this mixture generously over the cream layer.
Chill the dessert for at least 4 hours or overnight for best texture.
Decoration Tips:
– Just before serving, top with a layer of whole fresh blueberries to give it a vibrant, glossy finish like the one in the photo.
– For extra shine, you can lightly brush the blueberries with a bit of warmed blueberry jam.
– Serve chilled on a white dessert plate for a clean, elegant presentation.
Happy Baking
4. Frozen Raspberry Limeade – bright, zesty, and perfectly frosty for hot days!
Ingredients:
1 1/2 cups fresh or frozen raspberries
1/2 cup freshly squeezed lime juice (about 4–5 limes)
1/2 cup simple syrup (adjust to taste)
1 1/2 cups ice
1/2 cup cold water or lemon-lime soda (optional, for a lighter texture)
Instructions:
In a blender, combine the raspberries, lime juice, simple syrup, and ice.
Blend until smooth and slushy. Add a splash of cold water or lemon-lime soda if needed to reach your desired consistency.
Taste and adjust sweetness if necessary.
Pour into a chilled glass and serve immediately.
Decoration Tips:
– Garnish with whole raspberries, a fresh lime slice on the rim, and a sprig of mint for a fresh and vibrant presentation.
– Serve in a clear glass to show off the vibrant pink color and frosty texture.
– Add a sugar rim by dipping the glass edge in lime juice and then in granulated sugar before filling.
Happy Baking
5. No-Bake Berry Trifle Jars – fresh, creamy, and layered with summer sweetness!
Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping or whipped cream
2 cups mixed berries (blueberries, raspberries, sliced strawberries)
1 cup berry preserves or berry compote
Instructions:
In a bowl, combine graham cracker crumbs and melted butter. Mix well and press lightly into the bottoms of small jars or glasses.
In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in the whipped topping until creamy.
Spoon a layer of cream mixture over the crust, followed by a layer of berry preserves or compote, and then a layer of fresh berries.
Repeat the layers until jars are full, finishing with a swirl of whipped cream on top.
Decoration Tips:
– Top each jar with a generous swirl of piped whipped cream.
– Garnish with a mix of fresh berries and small mint leaves for a colorful, elegant finish.
– Serve on white plates scattered with extra berries to enhance presentation and freshness.
Happy Baking
6. No-Bake Lemon Icebox Pie – creamy, tangy, and effortlessly refreshing
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the filling:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 package (8 oz) cream cheese, softened
1 cup whipped topping or whipped cream
Instructions:
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish to form an even crust. Chill in the fridge for 15–20 minutes.
In a large bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest. Mix until fully combined and creamy.
Fold in the whipped topping gently. Pour the filling into the chilled crust and smooth the top.
Refrigerate the pie for at least 4 hours or overnight until set.
Decoration Tips:
– Pipe whipped cream swirls around the edge of the pie.
– Garnish each swirl with a small lemon wedge or slice for a fresh, elegant look.
– Lightly zest additional lemon over the top for added brightness and color contrast.
Happy Baking
7. Pineapple Coconut Slush – tropical, creamy, and irresistibly refreshing
Ingredients:
2 cups frozen pineapple chunks
1/2 cup coconut milk (full-fat for creaminess)
1/2 cup pineapple juice
1–2 tablespoons honey or maple syrup (optional, to taste)
1/2 cup crushed ice
Instructions:
Add frozen pineapple, coconut milk, pineapple juice, sweetener (if using), and crushed ice to a blender.
Blend until smooth and slushy. If too thick, add a splash more juice to loosen.
Taste and adjust sweetness as needed.
Pour into a chilled glass and serve immediately.
Decoration Tips:
– Sprinkle shredded coconut generously on top of the slush for a snowy tropical effect.
– Garnish with a fresh pineapple wedge on the rim for a vibrant and summery look.
– Serve in a clear glass to showcase the layered, creamy texture.
Happy Baking
8. No-Bake Key Lime Cheesecake Jars – tangy, creamy, and perfectly portable for summer
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted unsalted butter
2 tablespoons granulated sugar
For the filling:
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup fresh key lime juice
1 teaspoon key lime zest
1 teaspoon vanilla extract
1 cup whipped topping or whipped cream
Instructions:
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press a layer into the bottom of each jar to form the crust.
In another bowl, beat cream cheese until smooth. Add sweetened condensed milk, lime juice, zest, and vanilla extract. Beat until fully combined.
Gently fold in the whipped topping until smooth and creamy.
Layer filling over the crust in jars, alternating with extra graham crumbs if desired. Chill for at least 2 hours before serving.
Decoration Tips:
– Pipe whipped cream on top of each jar in a swirl pattern.
– Garnish with a fresh lime slice and a sprinkle of lime zest for a fresh, zesty finish.
– Serve chilled with mini spoons for easy, elegant presentation.
Happy Baking
9. No-Bake Peanut Butter Pie – rich, creamy, and layered with chocolatey crunch
Ingredients:
For the crust:
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
For the filling:
1 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping or whipped cream
Instructions:
In a bowl, combine cookie crumbs and melted butter. Press into a 9-inch pie pan to form the crust. Chill for 15–20 minutes.
In a mixing bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
Gently fold in the whipped topping until fully incorporated and creamy.
Spread the filling evenly into the chilled crust. Refrigerate for at least 4 hours or overnight until firm.
Decoration Tips:
– Pipe whipped cream over the top in dollops or swirls.
– Drizzle generously with chocolate sauce for contrast and richness.
– Sprinkle chopped peanuts over the top for added crunch and texture.
Happy Baking
10. No-Bake Blueberry Cheesecake Bars – creamy, fruity, and perfect for summer gatherings!
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
For the Cheesecake Layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice
1½ cups heavy whipping cream
For the Blueberry Topping:
2 cups fresh or frozen blueberries
½ cup water
⅓ cup granulated sugar
1 tbsp cornstarch mixed with 1 tbsp water
For Garnish:
Whipped cream
Fresh blueberries
Instructions:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a parchment-lined 9×9-inch pan. Chill in the fridge for 20 minutes.
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until creamy.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold into the cream cheese mixture until fully combined.
Spread the cheesecake layer evenly over the crust. Chill while you prepare the topping.
In a saucepan, combine blueberries, water, and sugar. Simmer for 5–7 minutes. Add the cornstarch slurry and cook until thickened. Let cool completely.
Spread the cooled blueberry topping over the cheesecake layer. Chill the entire pan for at least 4 hours or overnight for best texture.
Cut into squares before serving.
Decoration Tips:
Pipe a small swirl of whipped cream on top of each square just before serving.
Add a few fresh blueberries to each whipped cream swirl for a clean, polished finish.
Serve the bars on a white plate to highlight the vibrant blueberry color and creamy layers.
Happy Baking
11. Low-Carb Cottage Cheese Pancake Bites – golden, protein-packed, and perfect for breakfast or snacking!
Ingredients:
1 cup cottage cheese
2 large eggs
3 tbsp almond flour
1 tbsp coconut flour
½ tsp baking powder
½ tsp vanilla extract
1 tbsp granulated sweetener (optional)
Pinch of salt
Butter or oil for cooking
Instructions:
In a medium bowl, whisk together cottage cheese, eggs, vanilla, and sweetener until well blended.
Stir in almond flour, coconut flour, baking powder, and salt until fully combined. Let the batter rest for 5 minutes to thicken slightly.
Heat a nonstick skillet over medium heat and add a bit of butter or oil.
Drop small spoonfuls of batter onto the skillet to form mini pancake bites.
Cook for 2–3 minutes per side, or until golden and set.
Transfer to a plate and keep warm while finishing the batch.
Decoration Tips:
Dust lightly with powdered sweetener or sugar-free powdered erythritol for a finishing touch.
Serve with fresh berries like raspberries, blackberries, and blueberries for a colorful presentation.
Stack or arrange them in a circular pattern on a white plate to highlight the golden crust.
Happy Baking
12. Crack Chicken Pinwheels – creamy, cheesy, and perfect for party snacking!
Ingredients:
2 large flour tortillas (10-inch)
8 oz cream cheese, softened
1 cup cooked shredded chicken
½ cup shredded cheddar cheese
¼ cup cooked crumbled bacon
2 tbsp ranch dressing
1 tbsp chopped green onions
Pinch of garlic powder
Salt and pepper to taste
Instructions:
In a medium bowl, combine cream cheese, ranch dressing, garlic powder, and a pinch of salt and pepper. Mix until smooth.
Fold in the shredded chicken, cheddar cheese, bacon, and green onions.
Spread the mixture evenly onto each tortilla.
Roll each tortilla up tightly and wrap in plastic wrap. Chill for at least 1 hour to set.
Slice into 1-inch pinwheels just before serving.
Decoration Tips:
Sprinkle extra chopped green onions and bacon bits on top after slicing for a fresh look.
Serve on a white platter to highlight the creamy texture and colorful fillings.
For extra flair, place a toothpick in each pinwheel for easy serving at parties.
Happy Baking
13. Blueberry Lavender Lemonade – refreshing, floral, and vibrant for warm days!
Ingredients:
For the Blueberry Lavender Syrup:
1 cup fresh or frozen blueberries
½ cup granulated sugar
½ cup water
1 tsp dried culinary lavender
For the Lemonade:
¾ cup freshly squeezed lemon juice (about 4 lemons)
3½ cups cold water
Ice cubes
Optional:
Extra blueberries and lemon slices for garnish
Instructions:
In a small saucepan, combine blueberries, sugar, water, and lavender. Bring to a boil over medium heat.
Simmer for 5–7 minutes, mashing blueberries gently. Remove from heat and let steep for 10 minutes.
Strain the syrup through a fine mesh sieve into a bowl. Discard solids and let syrup cool.
In a large pitcher, combine lemon juice, cold water, and the cooled syrup. Stir well.
Fill glasses with ice and pour lemonade over top.
Decoration Tips:
Add a few whole blueberries and lemon slices into the glass for a vibrant, layered look.
Garnish with a sprig of dried or fresh lavender for a beautiful floral accent.
Serve in a clear glass to showcase the rich purple hue and fruit details.
Happy Baking
14. 3 Minute Fudge – rich, smooth, and dangerously easy to make!
Ingredients:
3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
¼ cup unsalted butter
1 tsp vanilla extract
Pinch of salt
Optional Topping:
Flaky sea salt
Instructions:
Line an 8×8-inch baking pan with parchment paper and set aside.
In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and butter.
Microwave in 30-second intervals, stirring in between, until melted and smooth (usually about 90 seconds total).
Stir in vanilla extract and a pinch of salt.
Pour the mixture into the prepared pan and smooth the top.
Sprinkle with flaky sea salt if desired.
Refrigerate for at least 2 hours or until firm.
Cut into squares and serve.
Decoration Tips:
For an elevated look, sprinkle flaky sea salt over the fudge just before chilling to enhance the glossy surface and flavor contrast.
Stack pieces neatly on a ceramic or stoneware plate to highlight the rich chocolate color.
Wipe your knife between cuts to keep the edges of each square clean and sharp.
Happy Baking
15. Chocolate Forest Cake – rich layers of chocolate, cream, and cherry delight!
Ingredients:
For the Cake:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
For the Filling:
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
¾ cup cherry preserves or cherry pie filling
For Garnish:
Fresh cherries with stems
Chocolate shavings or curls
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Alternately mix in dry ingredients and buttermilk, beginning and ending with dry ingredients.
Divide batter among pans and bake for 22–25 minutes. Cool completely.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
To assemble, layer chocolate cake, whipped cream, and cherry filling. Repeat with remaining layers.
Finish with whipped cream on top.
Decoration Tips:
Pipe swirls of whipped cream around the top edge and place whole cherries on each swirl.
Scatter chocolate shavings generously between the cherries.
Serve on a simple white cake plate to make the layers stand out beautifully.
Happy Baking
16. Blueberry Delight No-Bake Dessert – creamy layers topped with juicy berries and a buttery crust
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1½ cups whipped topping or whipped cream
For the Blueberry Topping:
1½ cups blueberry pie filling
1 cup fresh blueberries
Instructions:
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press firmly into an 8×8-inch dish. Chill in the fridge for 20 minutes.
Beat cream cheese until smooth. Add powdered sugar and vanilla, and mix until fluffy. Fold in whipped topping gently until combined.
Spread the cream cheese layer evenly over the chilled crust.
Spoon blueberry pie filling over the cream layer and smooth the top. Press fresh blueberries gently on top.
Chill for at least 4 hours or overnight before slicing.
Decoration Tips:
Place fresh whole blueberries evenly on top for a bold, glossy finish.
Chill before serving to ensure clean layers and easy slicing.
Use a white plate or platter to highlight the vibrant purple and creamy white contrast.
Happy Baking
17. Chocolate and Blackberry Roll Cake – soft sponge, creamy filling, and bold berry flavor
Ingredients:
For the Cake:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
½ cup granulated sugar
1 tsp vanilla extract
For the Filling:
1 cup heavy cream
8 oz mascarpone or cream cheese
⅓ cup powdered sugar
1 tsp vanilla extract
For the Blackberry Layer:
¾ cup blackberry preserves or jam
½ cup fresh blackberries
Instructions:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a bowl, sift flour, cocoa, baking powder, and salt.
In another bowl, beat eggs and sugar until thick and pale. Add vanilla. Gently fold in the dry ingredients.
Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes.
Remove from oven and turn out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up with the towel. Let cool completely.
For filling, beat cream, mascarpone, powdered sugar, and vanilla until smooth and spreadable.
Unroll cooled cake, spread with filling, and layer with blackberry preserves and blackberries.
Gently roll the cake back up without the towel. Chill before serving.
Decoration Tips:
Dust the rolled cake with cocoa powder for a soft finish.
Garnish with fresh blackberries and chocolate curls for texture and contrast.
Serve on a white plate to make the rich chocolate and berries stand out beautifully.
Happy Baking
18. Crockpot Cheesy Potatoes – creamy, melty, and the ultimate comfort side
Ingredients:
2 pounds baby potatoes, halved
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream
½ cup cream cheese, softened
½ cup chopped green onions
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Instructions:
Lightly grease the crockpot insert.
Add halved baby potatoes to the crockpot.
In a bowl, mix sour cream, cream cheese, garlic powder, salt, and pepper until smooth.
Pour the mixture over the potatoes and stir to coat evenly.
Sprinkle in half of the cheddar and mozzarella cheeses. Mix lightly.
Cover and cook on high for 3–4 hours or on low for 6–7 hours, until potatoes are tender.
In the last 20 minutes of cooking, top with the remaining cheese and cover again until melted.
Decoration Tips:
Sprinkle chopped green onions over the top right before serving for a fresh pop of color.
Use a shallow serving dish to display the gooey melted cheese.
For extra browning, broil briefly after cooking if your insert is oven-safe.
Happy Baking
19. Famous La Scala Chopped Salad – crisp, savory, and bursting with bold Italian flavor
Ingredients:
1 head romaine lettuce, finely chopped
1 cup chopped salami or dry Italian sausage
1 cup diced mozzarella cheese
1 cup canned chickpeas, rinsed and drained
2 tbsp chopped red onion
2 tbsp chopped parsley
For the Dressing:
⅓ cup olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 garlic clove, minced
½ tsp dried oregano
Salt and pepper to taste
Instructions:
In a large bowl, combine chopped lettuce, salami, mozzarella, chickpeas, red onion, and parsley.
In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well emulsified.
Pour the dressing over the salad and toss thoroughly to coat.
Let sit for 10–15 minutes before serving for the flavors to blend.
Decoration Tips:
Add extra slices of salami and a few whole chickpeas on top for a visual finish.
Drizzle a bit of olive oil over the surface before serving for sheen.
Serve chilled on a wide white platter to show off the vibrant colors and textures.
Happy Baking
20. Five Flavor Pound Cake – buttery, moist, and bursting with nostalgic southern flavor
Ingredients:
For the Cake:
3 cups all-purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
½ cup vegetable shortening
5 large eggs
1 cup whole milk
1 tsp vanilla extract
1 tsp almond extract
1 tsp lemon extract
1 tsp coconut extract
1 tsp rum extract
For the Glaze:
1 cup granulated sugar
½ cup water
½ tsp each of vanilla, almond, lemon, coconut, and rum extracts
Instructions:
Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream butter, shortening, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix all extracts into the milk.
Alternate adding flour and milk mixture to the batter, beginning and ending with flour.
Pour batter into prepared pan and smooth the top.
Bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then turn out onto a rack.
For the glaze:
In a small saucepan, combine sugar and water. Bring to a boil and stir until sugar dissolves.
Remove from heat and stir in the five extracts.
Spoon warm glaze over warm cake slowly, allowing it to soak in.
Decoration Tips:
Let the glaze drip naturally for a rustic, homemade finish.
Serve on a cake stand or white platter to emphasize the golden color and shiny glaze.
Add lemon zest or a dusting of powdered sugar just before serving for extra brightness.
Happy Baking
