Lemon Cake With Fruit Recipe

Name: Lemon Cake With Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 2 cups all-purpose flour, plus more for pan; 2 tsp. baking powder; 1 1/2 tsp. kosher salt; 1 lemon; 1 2/3 cups plus 3 Tbsp. granulated sugar; 3 large eggs; 1 large egg yolk; 3 Tbsp. pear, orange, or apple brandy (optional); 2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries; Powdered sugar (for serving)

Servings: persons

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 lemon
1 2/3 cups plus 3 Tbsp. granulated sugar
3 large eggs
1 large egg yolk
3 Tbsp. pear, orange, or apple brandy (optional)
2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries
Powdered sugar (for serving)

1
["Place a rack in middle of oven and preheat to 350u00b0F. Butter and flour a 13x9"" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.", "Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.", "Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.", "Cake can be baked 2 days ahead. Store tightly wrapped at room temperature."]

1235

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan, 2 cups all-purpose flour, plus more for pan, 2 tsp. baking powder, 1 1/2 tsp. kosher salt, and more.

Yes, Lemon Cake With Fruit 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.

Lemon Cake With Fruit

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