Okay, so apparently I’m still in summer mode. And I’m still eating blackberries on sale. But for the first time in a long time, the weather is actually decent here and I’m celebrating the sun by baking fun, fruity desserts. Anyone care to join? It doesn’t matter if it’s snowing where you are.
What I’m talking about is having a summer state of mind….
By making these cake sandwiches! Because I honestly can’t think of a better creation than two thick slices of lemon cake sandwiched between fluffy whipped cream and blackberries.
It makes you forget that chocolate is your first love.
It makes you forget the snow and ice.
And it makes you forget that you’ll probably have to do lunges to fit into your jeans later.
Even if you don’t think you like lemon baked goods, I can almost guarantee you will like this cake. It’s soft and light with the most irresistible crust and just a hint of lemon—nothing overwhelming.
It kinda has an old fashioned charm to it, which I love!
(see that gaping hole in the top of the cake? I ate that. heh heh heh.)
You also don’t have to make a sandwich with it. This cake is perfectly acceptable all by itself, smeared with a little raspberry jam or drizzled with a tart lemon glaze.
The sandwiches are just so pretty, though….but let’s be honest, I’m a sucker for anything that involves whipped cream. Berries and cream used be one of my favorite desserts when I was a little kid!
Another idea for dinner parties—-mini cake sandwiches! How cute would little two inch sandwiches be?! If you decide to do that, please invite me over.
And if you decide to do that for a superbowl party, you’re a rockstar (what guy doesn’t love a sandwich made of cake?).
adapted from Apples for Jam (one of my favorite cookbooks!)
makes 1 loaf-cake
2 1/2 cups all purpose flour
juice and zest of one lemon
1 1/4 cups sugar
1/2 tsp salt
2 sticks butter, softened
1 1/2 tsp baking powder
3/4 cup milk
juice of one lemon
1 T confectioner’s sugar
2 cups heavy whipping cream (very cold!)
1/4 cup vanilla sugar or regular sugar
Preheat the oven to 325.
Combine the flour, salt and baking powder in a large bowl. Set aside.
Cream together the butter and sugar until very light and fluffy (about five minutes). Add the eggs, one by one, beating well after each addition. Add the dry ingredients and then add the milk, lemon juice and lemon zest while continuing to beat until smooth.
Scoop batter into a buttered and floured loaf pan and smooth top with spatula. Bake for 1 hour and 15 minutes, or until the top is golden brown and the sides pull away from the pan. Let cool in pan 10 minutes before turning out onto a cooling rack or large plate.
While the cake is cooling, beat together the cream and sugar until soft peaks appear. To assemble the sandwiches, make sure the cake is completely cool (or else you’ll melt the cream), and then scoop about a quarter cup of cream on a slice of cake and top with fresh blackberries. Finish with another cake slice.
To make glaze, mix together the lemon juice and powdered sugar. Drizzle over cake. Serve immediately.