Lemon cake with berries
- Servings : 6
- Dish type : Desserts
- Preparation : 15 minutes
- Total : 15 min. + 40 min. baking
Ingredients
Berries
- 3/4 cup frozen berries (blueberries, strawberries, raspberries, etc.)
- 1/4 cup brown sugar
- 1-½ tbsp. flour
- 1 tbsp. lemon juice
- Pinch of cinnamon
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1/3 cup almond flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sliced almonds
Liquid Ingredients
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 tsp. vanilla extract (optional)
- 3 drops of almond extract (optional)
- 1 egg
- The zest of one lemon, finely grated
Icing:
- 1/4 cup icing sugar
- ½ tbsp. lemon juice
Preparation
- Preheat oven to 350°F (180°C).
- Line a small springform pan (6 to 8 inches in diameter) with parchment paper.
- In a small bowl, mix the brown sugar, cinnamon, and flour. Add the berries and coat them with the mixture. Add the lemon juice.
- In a large bowl, mix the dry ingredients with a small whisk.
- In another bowl, mix the wet ingredients and pour over the dry ingredients.
- Mix briefly until the liquids are absorbed. The batter will be very thick.
- Place 2/3 of the batter in the lined pan.
- Spread the fruit mixture over the batter.
- Spread the remaining batter over the berries with a spoon.
- Sprinkle with sliced almonds and bake in the oven for about 40 minutes.
- Let cool completely on a rack and remove from the pan.
- Mix the icing ingredients and ice the cake.
Enjoy your meal!
