Submitted by:
Pia Mingkwan
Category:
Dessert
Country of Origin:
United Kingdom
Cook time:
1 hour 15 minutes
Serves:
8
Ingredients:
Cake:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter
2 tablespoons canola oil
2 eggs
2 teaspoons vanilla extract
1 1/2 cups white flour
1 3/4 teaspoons baking powder
1/2 cup milk
Glaze:
1 tablespoon lemon extract (I also have used elder flower syrup, orange extract, or nothing at all—all have been good!)
1 lemon
1 1/2 cups powdered sugar
Summer fruit of choice (e.g., strawberries, raspberries, nectarines)
1 1/2 cups frozen raspberries
1/2 cup sugar
1 tablespoon cornstarch
Steps:
For cake:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 9" x 9" pan or line a muffin pan with paper liners.
3. Cream together the white and brown sugars and butter.
4. Beat in the eggs, one at a time.
5. Stir in vanilla and lemon extract.
6. Combine flour and baking powder. Add to the creamed mixture and mix well.
7. Stir in the milk until batter is smooth.
8. Pour or spoon into well-greased pan.
9. Bake for 30 minutes or until inserted toothpick comes out clean. For cupcakes, try closer to 20 to 25 minutes.
For glaze (prepare while cake is baking):
1. Squeeze lemon into separate bowl and add powdered sugar to create glaze. Stir thoroughly until well mixed. Glaze should be thick and sticky but still liquid.
2. Add more powdered sugar as necessary for the right texture.
3. Slice summer fruit.
4. Combine fruit and some of the glaze in a saucepan over medium heat.
5. Mix cornstarch with a small amount of water and then add that to the mixture.
6. Simmer an reduce until thick.
After cake is finished baking:
1. Remove cake from oven when done and let cool before proceeding to next step.
2. Use a large serrated knife to cut the cake clean across the middle.
3. Spread the fruit reduction inside and then put the two halves back together.
4. Pour a healthy amount of the lemon glaze on top of the cake in the middle and let it drip down the side (make sure it's on a big enough plate).
5. Layer the fruit on top in a pattern of your choice and then drop the remaining glaze over the top.
6. Use the lemon skin to add a little bit of zest to the top of the cake.
What makes this recipe special?
I have been making this cake all summer! It's simple and easy to adapt with different fruit and filling. I believe deeply in having dessert, but sometimes full-blown dark chocolate cake is too much when it's hot and sticky outside. This buttery white cake with fruit filling and lemon glaze is a good crowd pleaser for hot summer days. I change it every time I make it with different fruits and glazes and it's always good!