Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, Afternoon Tea, Baked Goods, Cakes, Comfort Food, Desserts, Romantic, Snacks, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Victoria’s Garden Party Cake
This cake is so easy to make! People will think you spent all day in the kitchen.
INGREDIENTS
1 ½ Stick Butter (Room Temperature)
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Orange Juice
Zest of 1 Lemon
Zest of 1 Orange
2 Jumbo Eggs
2 Cups Flour
1 ½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Crème Fraiche
1 Cup Fresh Raspberries
2 Ripe Peaches (Pitted & Sliced In Half)
¼ Cup Fresh Raspberries For Serving
Whipped Cream For Serving
Preheat the oven to 375° F and grease a nonstick 9 inch sprinform pan. With a mixer, cream together the butter and sugar until fluffy. Add the lemon & orange juices plus the zests and combine. With the mixer on low, add the eggs one at a time. Follow with the dry ingredients, but do not overmix. Add the crème fraiche and combine briefly. Scrape the sides so that all of the ingredients are incorporated. Pour the batter into the prepared pan. Sprinkle the raspberries evenly around the cake. Set the peaches in the batter, in a circle, with the cut sides up. Place the pan on a sheet pan and bake in the center of the oven for 45 minutes until golden brown. Let cool for 10 minutes and remove the outer ring of the springform pan. Let the cake cool completely. Serve plain or with fresh berries and whipped cream. You can substitute blueberries for the peaches if you wish.
Serve 8
