I’ve tried “cold oven” cakes before - and they are dense and rich (see my post last September for “Cream Cheese Pound Cake”)  The difference between those attempts and this one is less sugar, fresh lemon zest, and the addition of leavening.  This yielded a night & day difference.

It’s found in the book “Cake Keeper Cakes” - a book of over 100 recipes for amazing cakes.  This recipe really is a “keeper”... 

I decided not to add frosting, but wanted to give it a finishing touch of some kind.  A dusting of powdered sugar is beautiful - but I wanted something more. 

I remembered the “White Chocolate Drizzle” from the Tuxedo Chocolate Bowls last July.  I didn’t want this sauce to set up and harden once it hit the cold berries - so I had to do a little search to find out what will keep chocolate from hardening.  Answer = cream + butter. 

After experimenting, these proportions stay just thick enough (even after refrigerating) - without hardening.  This sauce turned out to be wonderful... I could drink it (as long as calories don’t count over Easter Weekend)

The white chocolate sauce seeps into the tender cake and also coats the berries with a white sheen.  No messy whipping cream to make at the last minute.  It’s convenient to keep in a syrup dispenser in the refrigerator - ready at a moment’s notice.

Recipe Source: adapted from -  Cake Keeper Cakes

Ingredients:

Cake:

1 cup butter, softened

8 oz cream cheese, softened

6 eggs - room temperature

2-1/2 cups sugar

1 Tbs vanilla

zest from one fresh lemon

1 scant teaspoon salt (less if using salted butter)

3 cups flour

1-1/2 tsp baking powder

White Chocolate Sauce:

1-1/3 cups heavy cream

2-3 Tbs butter

9 oz good quality white chocolate

Touch of vanilla and/or almond flavoring - to taste

Sliced fresh strawberries - or a mixture of raspberries, blueberries, etc...

Directions:

For Cake:

Beat together butter & cream cheese until fluffy - gradually add sugar. 

Beat in eggs until smooth.

Add vanilla and lemon zest, beating well.

Add flour, salt, and baking powder - mixing until barely smooth, scraping bowl down thoroughly.  Do not overbeat.

Spray a 12-cup capacity heavy bundt pan generously with non-stick cooking spray. 

Evenly distribute batter in prepared pan, smoothing top.

Place on a baking sheet (to protect from spills that could happen)

Place in a COLD oven, shut door, and set temperature to 325°.

Set timer for 60 minutes.  Do not open oven door until then.

Check cake for doneness by inserting a toothpick near the center.  If it removes cleanly - without batter - remove from oven.  If not, return to oven for up to a total of 80 minutes. 

When done, remove and let cool on a wire rack.  Let cool for at least ten minutes before tipping out onto a plate.

If desired - sprinkle with powdered sugar.

For Sauce:

Place cream, butter, and white chocolate in heavy saucepan over low heat. 

Stir until melted and smooth.  Add flavorings to taste.  Remove from heat and cover with plastic wrap in refrigerator.

When cool - transfer to container with a pouring spout, or a deep bowl with a ladle.

Serve by drizzling over sliced cake & berries.