Click on book to visit Amazon
MURDER AT THE LEMONBERRY TEA is the sixth book in the Beacon Bakeshop Mysteries by Darci Hannah. From the endearing characters—protagonist Lindsey Bakewell and her giant Newfie, Wellington, to a bakery in a ‘haunted’ lighthouse, to hijinks that keep you on your toes, and a puzzling murder to solve, this newest release did not disappoint! It’s no wonder I eagerly wait with great anticipation for each new book. Ms. Hannah has created a wonderfully delicious world that draws the reader in with the darling cover, and keeps them engaged throughout the story. The strong descriptive language the author employs brings the charming community to life (a lighthouse bakeshop on the shores of Lake Michigan? Yes, please!) and makes the characters seem like real people you’d love to hang out with. I also liked that Lindsey’s best friend, Kennedy, is back in town with her family… all staying with Lindsey for their visit. It makes for some fun antics, as Kennedy is prone to do. Lindsay’s parents are also a bigger part of the story and it’s so sweet to see their love for each other and their supportive interaction.
With British celebrity chef Vivi Lemonberry on the premises to record a new baking show, Lindsey and her friends and family are beyond excited. I adore the theme of hosting a baking show and Ms. Hannah brings the scenes to life. Everything has been prepared for perfection… until the star, Vivi, shows up. It turns out she’s a diva and goes out of her way to make the people around her miserable. It goes from bad to worse when an unknown woman slaps Vivi during their filming session, and then Vivi disappears. Then disaster hits when Lindsey finds the murdered body of Vivi. Lindsey and her gang dive into discovering what happened. Secrets… so many secrets are uncovered. With tourists and the baking show crew in town, there’s a plethora of suspects to sift through. Ms. Hannah’s writing is so entertaining that even with the well-plotted clues, along with the twists and turns to keep the reader guessing, I decided to sit back and enjoy the read instead of trying to solve the case. As I read through to the very last word in the book, I was reminded again why this series remains at the top of one of my favorites!
You can always count on mouthwatering mentions of decadent treats mentioned throughout the story, and I always eagerly check out the recipes at the back of the book. Lindsey’s Raspberry Lemon Bundt Cake caught my eye with its perfect combination of tart, fruity flavors, and the ease of making bundt cakes look pretty. While there may be a lot of components to this cake (from raspberry puree, to the cake, to a lemon soaking syrup, and topped with a raspberry lemon glaze), they work together beautifully to create a truly deliciously, moist dessert that’s company worthy.
Amazon Synopsis
Lindsey’s patrons have a new outdoor patio where they can eat their treats in the glorious summer weather. But even more exciting is that the Beacon Bakeshop is going to host British celebrity chef Vivi Lemonberry—and what could be a more appropriate event than a tea party?
What Lindsey didn’t realize is that Vivi is here to put some distance between herself and her recent professional and personal scandals. Despite assurances that Vivi is as sweet as a chocolate-dipped strawberry, Lindsey is cooling rapidly toward the culinary icon . . . especially after she banishes Lindsey’s beloved dog, Wellington, from the bakeshop and then flirts outrageously with Lindsey’s boyfriend.
She’s not the only one feeling hostile, though. While Vivi’s in the middle of making a tart in front of the cameras, a woman runs up and slaps her. Soon, Vivi’s nowhere to be found, and folks are speculating on whether she’s run off with her secret lover or just laying low due to embarrassment. That is, until Lindsey finds a body bobbing near the surface of Lake Michigan. It’s a sour ending for the diva, but Lindsey is determined to squeeze the truth out of every clue until she finds the killer . .
A special thanks to Darci Hannah for offering a print copy of MURDER AT THE LEMONBERRY TEA to one lucky winner! Contest ends November 24, 2024 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
- 1 cup raspberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 3 tablespoons water
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups (3 sticks) butter, softened
- 1 8-ounce brick-style cream cheese, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup lemon zest, finely grated (I use 3 - 4 whole lemons for this)
- 2 tablespoons canola oil
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/3 cup raspberries
- 3 tablespoons freshly squeezed lemon juice
- 2-1/2 cups powdered sugar
-
In a small saucepan, combine the raspberries with 1/4 cup sugar, 1 tablespoon of lemon juice, and 3 tablespoons of water. Bring the mixture to simmer over medium heat and crush the berries as they cook. Cook for 10 minutes or until mixture has thickened. Using a wire-mesh sieve, strain raspberry mixture, pressing pulp with the back of a spoon so that all the seeds are removed. Cover the puree and chill for 1 hour.
-
Preheat oven to 325 degrees (F). Generously grease and flour a 10-inch (12-cup) Bundt pan, being sure to coat all the nooks and crannies. Set aside.
-
In a large bowl, mix the all-purpose flour, baking powder, and salt together. Set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth and creamy. Gradually add in the sugar and continue to beat for 3 minutes until light and fluffy. Add the eggs one at a time and continue to beat after each addition. Beat in lemon juice, lemon zest, vanilla extract, and oil.
-
Reduce speed to low and add the flour mixture. Mix until all the flour is incorporated, being careful not to overmix.
-
Spoon half the batter into the prepared Bundt pan. With the back of a spoon, make a shallow trench in the middle of the batter while turning the pan in a full circle. Spoon the cooled raspberry puree mixture into the trench and smooth with a spatula. Top with remaining batter. Run a knife through the batter a few times to swirl the filling. Gently tap the pan on the counter to release any air bubbles.
-
Place cake into the preheated oven and bake for 1 hour and 15 minutes or until a knife inserted in the center of the cake comes out clean. Remove from heat and cool in the pan for 10 minutes. Then invert the cake onto a wire rack or large plate.
-
Place the 1/3 cup of lemon juice and 1/2 cup granulated sugar in a medium saucepan. Bring to a simmer over medium heat, stirring frequently until the sugar has completely dissolved. Remove from heat and immediately brush onto the warm cake with a pastry brush, making sure to cover the entire top and sides of the cake. Allow the syrup to soak in before adding more. Once all the syrup has been added, set the cake aside to cool completely, about 2 hours.
-
Place the 3 tablespoons of lemon juice in a small bowl. Add the 1/3 cup of fresh raspberries and mash well, creating a raspberry-lemon juice. In a wire-mesh sieve and the back of a spoon, strain the mixture into a clean bowl.
-
Place the powdered sugar in a medium bowl. Gradually add the strained raspberry mixture until a thick, pink glaze is formed. You can tweak the glaze by adding more juice if it's too thick or more powdered sugar if it's too thin. Drizzle glaze over cooled cake and allowed to rest for 20 minutes. Slice and serve with a dollop of whipped cream and fresh raspberries for garnish if desired. Enjoy!
Pin to Pinterest:
I was provided with an advance copy. All thoughts and opinions are my own.
The book looks great. Thanks for your great generosity.
Omgosh, that cake looks beautiful and sounds delicious! Love the book cover too! Sounds like a great read!
That cake looks delicious! The book sounds like a good read! Thank you for the opportunity!
Sounds great, I’ll have to try it.
Yum! That sounds yummy—now if someone will please make it for me.
Happiest of book releases to Darci Hannah. I truly enjoy this series so much. My mom and sister would love this recipe, so I’ll be sharing it with them.
Thanks for the opportunity to win!