Monday, April 25, 2011

Lemon Cake with Strawberries

A magical thing about brunch is that you can get away with serving cake, and nobody thinks twice about it. This lemon cake is not too sweet, but completely delectable served with strawberries and fresh whipped cream. It was nice at brunch, but is also perfect for dessert.

Whenever spring rolls around I begin craving lemony foods. Lemon bars, lemon cookies, lemonade. I can't get enough. This cake isn't overly lemony, but it satisfies my citrus needs. The batter is also rounded out with ground almonds (yum!) and sweetened with vanilla sugar, which I now have in my pantry {ridiculously easy recipe here}.
If you don't have vanilla sugar on hand, go prepare some now for future recipes! -- but in the meantime, you can just use regular granulated sugar in this recipe.


Lemon Cake with Strawberries


adapted from the French Farmhouse Cookbook by Susan Herrmann Loomis
  • 1 lb strawberries, hulled
  • 3/4 cup plus 1 tbs vanilla sugar (or granulated sugar)
  • 1/2 cup blanched almonds
  • 1 cup plus 1 tbs regular all-purpose flour
  • 1/2 tsp salt
  • 3 large eggs
  • 10 tbs unsalted butter, melted and cooled
  • zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup heavy (whipping) cream
  • 1/2 tsp vanilla sugar (or vanilla extract)
1. Preheat oven to 350. Butter and flour a 9-inch springform pan. 2. Cut the berries lengthwise into thin slices and place them in a medium-size bowl. Add the 1 tbs vanilla sugar, toss, and let macerate for at least 1 hour. 3. Place the almonds and 1 tbs from the 3/4 cup vanilla sugar in a food processor, and process until finely ground. 4. Sift the flour and sat together into a bowl. Place the eggs in a large bowl, add the remaining vanilla sugar, and whisk until the mixture is pale yellow, light and fluffy. Whisk in the butter, the zest, and the lemon juice. Then add the ground almonds and the flour, mixing just until blended. 5. Pour the batter into the prepared pan, place the pan on a baking sheet, and bake in the center of the oven until the cake is golden and puffed, and springs back when touched with a finger, 35 to 40 minutes. Remove the cake from the oven and let it cool for 10 minutes on a wire rack. Then run a knife around the edges of the pan, remove the sides of the pan, and let the cake cool thoroughly on a wire rack. 6. Right before serving the cake, whip the cream with the 1/2 tsp vanilla sugar just until is holds soft peaks. 7. Remove the cooled cake from the pan bottom to a serving platter, and serve it with the berries and cream alongside.

2 comments:

  1. It looks so moist! Yummy. A perfect spring treat. My toddler and I are SO EXCITED it is finally strawberry season! (getting sick of pears and apples here in Colorado).

    ReplyDelete
  2. you and your California paradise!! You left here just in time by the way...it snowed on Saturday :(

    ReplyDelete

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