Lemon Butter Cake With Fruit And Cream – a delicious recipe with unsalted butter, whipping cream, eggs, white sugar, salt, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Oven 350. Grease a 9 inch round cake pan. Heat butter and cream in a small pot till butter melts, and cool. Beat eggs, sugar, and salt with a mixer on high speed for 5 minutes (until thick and pale) or 12 minutes with a handheld, next add zest, baking powder, and vanillas and mix on low until combined. Add 1.25 cups flour and half of the butter mixture and mix on low till just blended, then repeat with remaining flour and butter. Increase speed to medium and beat for 1 minutes until the batter is thick and sticky. Spread into the prepared pan and bake until cake is springy to the touch (40 minutes). Cool completely on a rack.
2
Slice cake in half and spread with whipped cream (1 pint whipped with 1 tbsp sugar) and sliced strawberries, blueberries, raspberries or all 3! Replace top half and sift confectioner's sugar over all. Chill till ready to serve.
884
kcal
Calories
37
g
Fat
123
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1/4 cup whipping cream, 3 large eggs, 1 1/4 cups white sugar, and more.
Yes, Lemon Butter Cake With Fruit And Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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