i found this recipe from a .33 cent greeting card, the kind that just has a photo up front but no message inside. the cake is meant to be served sliced with a berry sauce (coulis) on the side but since berries are bountiful now i studded the cake batter with a mixture of raspberries and blackberries. i also substituted a combination of lemon, lime and orange peels (the original recipe calls for Meyer lemons.)
the result is a truly pleasant cake with “sweet” and “tang” perfectly balanced, just right for tea time…my boys loved it so much. (daughter is away at college :uhoh: ) i think you can experiment with other fruits to add on, or you can try it plain. and it will taste nothing like plain!
3 large lemons, peel grated and juice reserved (2-3 tbsps.juice total)
4 large eggs
1 cup unsalted butter, softened
2 cups granulated sugar
1 & 3/4 cups all purpose flour, sifted
1 & 1/2 cups cake flour, sifted
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup buttermilk
1 & 1/2 cups fresh or frozen berries
combine lemon juice w/ rind; beat the eggs in small bowl.
cream sugar and butter in a bowl using an electric mixer or by hand.
gradually add eggs and lemon juice and rind mixture while continuing to mix. sift remaining dry ingredients together. add to the bowl a little at a time, alternating with buttermilk to prevent mixture from becoming too thick (start and end with dry ingredients). mix only until ingredients are just combined.
pour a third of the batter into a well buttered and floured 10 inch springfrom pan or a 9 inch tube pan. scatter half of the berries, then pour half of remaining batter, scatter more berries, then cover with the last of the batter. bake at 350F for 1 hour or until a toothpick comes out clean when it probes the center.
after resting for 5 minutes outside the oven, remove cake from pan onto a wire rack. to enhance lemon flavor make a syrup using a lemon juice and syrup mixture (equal parts, warmed to dissolve the sugar), and brush over the top of the cake while still warm.