My sons loved this cake because of the berries. They eat it a little differently. They pluck the berries out of the cake and eat them first, before proceeding to devour the cake itself. But I am just happy that they love the cake enough to finish every crumb. This is a summer cake which you can transform to Fall or Spring cake. You are free to experiment and run wild with your ingredients if you like. Don’t let your family miss this amazing recipe!
Check out what our friends from Always Order Dessert have to say about this recipe:
“I LOVE cakes like this. Fragrant, not too sweet, totally covered in gorgeous fruit. It’s as pretty as it is delicious, but not in a super crazy decadent kind of way. It’s light and satisfying, but not overwhelming.”
The smell of this cake will stay in your kitchen for hours. You wouldn’t want to leave it; you’ll just want to continue smelling it. This is a cake for all occasions, at least for me; so don’t hesitate to make this all year round.
Ingredients
2 cups Gold Medal flour
1 teaspoon kosher salt
1 1/2 teaspoons Clabber Girl baking powder
1/2 cup Land O Lakes butter, room temperature
2/3 cup Domino granulated sugar
3 large Eggland’s eggs
2 teaspoons McCormick vanilla extract
1 teaspoon McCormick almond extract
zest of 1 whole lemon
1/4 Bertolli olive oil
1/3 cup Borden whole milk
3 cups Driscoll’s berries
1 tablespoon raw sugar (turbinado sugar)
Instructions
Preheat oven to 350 degrees. Line the bottom of a 9” springform pan with parchment paper and grease the sides. Set aside.
In a bowl, whisk together flour, salt, and baking powder. Set aside.
In the base of a mixer, cream butter and sugar until light and fluffy. Beat in eggs followed by extracts, lemon zest and olive oil.
Add the flour mixture along with the milk, and stir just until evenly combined.
Spread batter in prepared pan, then top with berries. Sprinkle with raw sugar. Bake in preheated oven 45 – 55 minutes, or until a tester inserted in the center comes out clean.
Let cool in pan 10 minutes before removing sides. Let cool completely before serving.
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Quick Tip: Best served with vanilla ice cream.
Thanks again to Always Order Dessert for this amazing recipe.
