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.