Lemon Cake with Baked Fruit Recipe

  • 1/2 pound unsalted butter at room temperature
  • 2 1/2 cups granulated sugar
  • 4 large eggs at room temperature
  • 1/3 cup grated lemon zest (4 large lemons)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup fresh lemon juice
  • 3/4 cup buttermilk at room temperature
  • 1 teaspoon vanilla
  • 2 cups confectioners' sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 6 mangos
  • 4 nectarines - pitted and sliced
  • 4 plums - pitted and halved or quartered
  • 1/4 cup sugar
  • 2 cups frozen raspberries
Container:two loaf pans, mixing bowl, mixer
  • Preheat oven to 350 degrees.
  • Grease, flour and line the bottom of two loaf pans with parchment paper.
  • Cream the butter and 2 cups granulated sugar in the electric mixer bowl with the paddle attachment, for about 5 minutes or until light and fluffy.
  • With the mixer on medium speed, add the eggs one at a time, and the lemon zest.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
  • Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  • Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour until a cake tester comes out clean.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  • When the cakes are done, let them cool for 10 minutes, then flip them onto a rack set on a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
  • Pour over the top of the cakes and allow the glaze to drizzle down the sides.
  • Preheat oven to 450 degrees.
  • Add mangos, nectarines and plums to a 9x11 baking dish. Sprinkle with sugar and add the raspberries. Bake for 20-25 minutes.
  • Heat the broiler and place the fruit 5 inches below the heat and broil for 5-8 minutes until the berries release some of their juices.
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