Monday, September 28, 2015

Lemon Cake with fresh fruit compote
3C all purpose flour
1 tsp. baking powder
¾ tsp. salt
½ tsp. baking soda
3/4C buttermilk
3/4C fresh lemon juice (1/4C, 1/2C)
2 sticks unsalted butter, room temperature
2-1/2C sugar (2C, 1/2C)
5 large eggs
3 Tbsp. (packed) finely grated lemon zest
2 tsp. vanilla

sifted powdered sugar
mint leaves
1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 350F.  Butter a 10-inch spring form pan, line with parchment paper and butter again.  Mix flour, baking powder, salt and baking soda together to blend.  Combine buttermilk and ¼ cup lemon juice in a small bowl.  Beat butter until smooth, gradually add 2 cups of sugar and beat until well blended.  Beat in eggs, one at a time, then lemon peel and vanilla.  Add dry ingredients in 3 additions alternately with buttermilk mixture.  Transfer batter to prepared pan and bake until golden brown and slightly cracked on top – about one hour.

Meanwhile combine remaining ½ cup sugar and ½ cup water in a small pan and bring just to a boil to dissolve the sugar.  Set aside.
Transfer cake to a rack and cool 15 minutes.  Prick the cake with a fork and spoon syrup over the cake, allowing syrup to be absorbed before adding more.  Let cake cool.  Remove sides of the pan.  Dust with powdered sugar, serve with fruit compote and whipped cream.
MAKES:  12 servings

Fresh fruit compote
1-1/2C fresh berries
1-1/2C fresh stone fruit, i.e. plums, nectarines, peaches, sliced
1/4C sugar
1 tsp. lemon juice

Combine fruit, sugar and lemon juice in a pan and toss to blend.  Let stand 15 minutes.  Place pan over medium heat and stir gently until sugar dissolves and a light syrup
forms – about 5 minutes.  Let cool.

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