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Lemon Cake With Marinated Berries

by Tom Fleming


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Lemon Cake:

1 stick unsalted butter

1 ¼ cup sugar

2 whole large eggs

Zest of 4 lemons

1 ½ cp a.p. flour

¼ tsp baking powder

¼ tsp. baking soda

½ tsp. salt

3/8 cup lemon juice

3/8 cup buttermilk

½ tsp. vanilla extract


Marinated Summer Fruit:

1 pint each of blueberry, raspberry, strawberry and blackberry

1/8 cup light brown sugar

1 oz. fresh orange juice


½ cup toasted almonds

1 cup whipped heavy cream




Lemon cake:

In stand mixer with paddle cream butter and sugar

When butter is creamed, slowly add lemon zests

Add eggs one at a time and continue to beat sugar and butter.

Combine flour, baking powder, baking soda and salt in one bowl.

In separate bowl combine lemon juice, buttermilk, and vanilla extract

Alternately add both mixtures to butter in mixer.

Remember to start and end with flour

Pour in buttered loaf pan

Bake @ 325 degrees for 45 minutes or until done

Check for doneness with toothpick

Allow to thoroughly cool


Marinated Summer Fruit:

While lemon cake is baking, lightly rinse and dry all berries

Place in large kitchen bowl and combine with remaining ingredients

Toss lightly in bowl

Marinate in refrigerator

Building procedure:

Remove cake from pan and place on cutting board

Using serrated bread knife, slice cake into ½” slices

Reserve cake on separate plate

Lay out six desert plates

Place two pieces of lemon cake on each plate

Top with a large spoonful of marinated fruit

Top with fresh cream and toasted almonds

Sprinkle with powdered sugar


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