The other day, I wanted to bake a cake… specifically, a cake to use some strawberries I had. However, I also wanted to have a “no spend” day: A day where I don’t buy anything and make do with what’s in my kitchen.
I found a recipe, but did not have the full amount of strawberries nor did I have buttermilk. I did however have blueberries. Also, I love the flavor of citrus in my cakes, even if it’s just a bit of lemon zest. So, since I didn’t have buttermilk (the acid in it helps cakes to rise) but I did have lemon… it all worked out perfectly. The addition of orange marmalade to the blend of fruit enhanced the whole lemon, citrus and berry experience.
- 220 grams (1 ¾ cups) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 85 grams (6 Tbsp) unsalted butter, at room temperature
- 150 grams (¾ cup) sugar
- 1 large egg at room temperature and lightly scrambled
- ½ cup (4 fl oz; 118 ml) milk, at room temperature
- Zest from one lemon
- 1 Tbsp Lemon Juice (plus a splash for fruit)
- ½ to 1 teaspoon pure vanilla extract (I used ½ tsp vanilla & ½ tsp Princess Cake & Cookie Flavor)
- ¼ tsp lemon extract
- 1 cup of blueberries (143 grams)
- 1 generous cup of sliced strawberries (160 grams)
- 1 Tbsp Orange marmalade
- Sugar for sprinkling on top of cake
Preheat oven to 350° F/177° C. Butter a 10-inch springform pan or pie plate.
Combine strawberries and blueberries with splash of lemon juice and marmalade
Sift flour, baking powder, and salt together into a medium bowl. Set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, mix before adding milk and mixing again.
Add lemon zest, 1 Tbsp lemon juice, lemon and extracts. Mix until combined. May look curdled, that’s okay.
Gradually mix in flour mixture, careful not to over-mix once you are adding the dry ingredients. Transfer batter to prepared pan. Arrange fruit slices on top of batter.
I used a slotted spoon to pull the fruit out of the mixture with juice and marmalade so the cake wouldn’t be too wet. I also swirled the fruit a bit, trying to poke some juice here and there into the cake.
Sprinkle sparkling sugar over the top
Bake cake 10 minutes. Reduce oven temperature to 325° F/163° C. Bake until cake is golden brown – about 50-55 minutes. Let cool in pan.
This cake came out so nice. Sweet, but not too sweet. Berries and citrus and cake… can you think of a better combination? This cake wasn’t dense, which is always a concern with this kind of cake.
I had some leftover lemon juice and used it to make a Blueberry Green Tea Lemonade. I will share with you soon.
If you’d like to read the original recipe I used, here it is: Strawberry Cake