The local berries were abundant when I went to the local orchard. There were blueberries, currants, blackberries (the size of my thumb!) and luscious looking red raspberries.
I knew once I brought those red raspberries home they needed to top something fun, something tasty, something special. So—it was time to make a Funky Shaped Fresh Lemon Cake.
Why not just a round two layer cake, you’re wondering? Well…here’s the truth of it. I have, just like gadgets, an abundance of cake pans. Square ones, round ones, bundt ones and loaf ones in all sizes…most of which are stored away. What did I have in my kitchen for easy access on one hot and lazy summer day? A 9” round and a 9” square. Snap! Funky!
I didn’t bother with frosting (but you know you could—you don’t need my permission). Basically, I wanted a fresh lemon scented cake to serve with the berries. And, funky or not, it was perfect!
Funky Shaped Fresh Lemon Cake
- Cooking spray or butter to grease pans
- 2 cups unbleached all purpose flour (plus additional for each pan)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup unsalted butter room temperature
- 3 large eggs
- 1 cup nonfat buttermilk
- Freshly grated lemon zest from 1 lemon
- Fresh lemon juice from 1 lemon
- Heat oven to 350°F.
- Grease two baking pans (I used a 9” round and a 9” square!). Line the bottoms of the pans with wax or parchment paper. Grease the paper then dust each pan lightly with flour, tapping out excess flour.
- Combine the 2 cups flour, baking powder, baking soda and salt in a bowl, whisking to combine.
- In a bowl of an electric mixer, beat together the sugar and butter on medium speed until well blended. Stop and scrape the bowl occasionally.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture.
- Beat in the lemon zest and juice until combined. Pour batter into prepared pans; sharply tap pans once on counter to remove any air bubbles.
- Bake for 25 minutes or just until a wooden toothpick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, then carefully remove cakes from pans. Cool completely on wire racks; discard wax or parchment paper.
- Serve as is with fresh berries (or frost if you must!). Serves 8 to 10.