July 06, 2014

berry lemon cake

 This cake, bursting with berries and a light lemon taste, is perfect for a picnic or after dinner.

Servings 8 in. x 8 in. cake
Total Time 40 minutes


for cake
  • 2 tablespoons milk
  • 1/2 stick butter
  • 2 large eggs at room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated fresh lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1 1/4 cups all purpose flour 
  • 2-3 cups berries, such as raspberries, blackberries, blueberries, or mixed berries
for frosting
  • 1/4 cup butter
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of vanilla exract
  • 1 1/2 cups powdered sugar    

Preheat oven to 350°F. Grease an 8x8 inch baking pan. 
Heat butter with cream in a small saucepan over low heat until melted, then cool.
Beat eggs, granulated sugar, and salt with an electric mixer on high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 5 minutes. Add zest, baking powder, and vanilla and mix on low speed until blended.
Add flour and butter mixture, mix on low speed until blended. Increase speed to medium and beat 1 minute, or until batter is thick and sticky. 
Add berries and carefully fold in with a rubber spatula until barely combined. (Raspberries will begin to fall apart, and batter will look slightly pink.) Spoon batter into baking pan, gently smoothing top. Bake in middle of oven until springy to the touch and a tester inserted into center comes out clean, 45 to 50 minutes. Cool completely in pan on a rack.

Combine the icing ingredients and blend, using a mixer, on low speed until well blended.  Increase speed to high and beat for 2-3 minutes until fluffy.  Ice the cooled cake.


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