90 lemon cake fresh berries Recipes

all-purpose flour, light-brown sugar, ground cinnamon, salt, sliced almonds, toasted, unsalted butter, softened, almond extract, vegetable oil cooking spray, all-purpose flour, baking powder, baking soda, salt, fresh raspberries (about 1 1/2 cups), blackberry jam, unsalted butter, softened, granulated sugar, grated lemon zest, eggs, pure vanilla extract, sour cream

superfine sugar, divided, all-purpose flour, egg whites (at room temperature ), cream of tartar, salt, vanilla extract, fresh lemon juice, almond extract, seasonal berries (optional)

chopped rhubarb, chopped apple, raspberries, blueberries, granulated sugar, all-purpose flour, baking powder, baking soda, salt, nutmeg, butter or 1/2 cup white vegetable shortening, cubed, grated fresh lemon rind, eggs, plain yogurt, butter, melted

gallo chianti, sugar, blueberries, strawberries, sliced, raspberries, fresh squeezed lemon juice, cake, sliced into 1 inch thick slices (should have 8 slices total), heavy cream, confectioners sugar, vanilla extract, whole strawberries

bittersweet chocolate, finely chopped, unsalted butter, cocoa powder, egg whites, granulated sugar, raspberries, blueberries, strawberries, sugar, fresh lemon juice, framboise , grand marnier or orange juice

sugar , plus, sugar, divided, water, fresh lemon juice, cornstarch, blueberries, all-purpose flour, baking powder, salt (if using ed butter, use less ), egg, whole milk, butter, melted and cooled slightly, vanilla

golden or red delicious apples, peeled and chopped, lemon juice, apple cider, brown sugar, ground cinnamon, prepared whole berry cranberry sauce, store bought or homemade, smashed or leftover mashed potatoes, water or milk, as needed to thin potatoes, grated cheddar, scallions, finely chopped, freshly grated nutmeg , eyeball it, coarse salt and pepper, drizzle vegetable oil, butter pats, paprika, to garnish , optional

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.