This may have been on of my favorite desserts, ever. And, it was SO easy to make! My sister was on a dairy free diet while nursing for her little one with a milk protein allergy, so when I was in charge of a dessert for a family dinner I had to be a bit creative. It turned out amazing!
The cake is a Duncan Hines lemon cake mix, made per box directions in a bundt pan. The glaze was just powdered sugar, almond milk, dairy free butter (melted), and some lemon essential oil. Drizzle the glaze on cake, layer on berries (I used strawberries and raspberries) make sure you put plenty in the middle, then add some more glaze on top. It was such a hit with the family, and talk about beautiful! I do love it when my food is aesthetically pleasing as well as delicious!