Victoria’s Garden Party Cake

Victoria's Garden Party Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Victoria’s Garden Party Cake

This cake is so easy to make! People will think you spent all day in the kitchen.


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


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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