Recipe (dunno why my comment posted a million times but anyway)
For the cake:
170 grams unsalted butter, melted, plus more for greasing the pan
300 grams granulated sugar (I used 1/2 white 1/2 light brown)
3 large eggs
1 tbsp lemon zest (from one large lemon)
360 grams sour cream
60 milliliters neutral oil (I actually used olive oil and enjoyed the flavor it gave here)
1 tbsp vanilla extract
1 tsp almond extract
1.5 tsp salt
1 tbsp baking powder
1 tsp baking soda
320 grams all-purpose flour
For the frosting:
113 grams cream cheese, softened
2 tbsp granulated sugar
2 tsp vanilla extract
240 milliliters heavy cream, cold
4 cups assorted berries (any combination of raspberries, blueberries, blackberries and sliced strawberries), for decorating
Directions:
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with a piece of parchment paper.
Prepare the cake: In a large bowl, combine the sugar, eggs and lemon zest. Whisk vigorously until foamy and slightly pale, about 2 minutes. Add the ¾ cup/170 grams melted butter, the sour cream, oil, vanilla extract, almond extract (if using) and salt; whisk until smooth. Then, whisk in the baking powder and baking soda. Using a flexible spatula, fold the flour into the mixture until no white streaks remain. (The mixture may be a little lumpy.)
Pour the batter into the prepared pan, spreading evenly, and bake until puffed and golden and a skewer inserted into the center comes out clean, 35 to 40 minutes (took mine 30 min). Set the pan on a rack to cool completely.
When the cake is cool, make the topping: In a large bowl, whisk together the cream cheese, sugar and vanilla extract until smooth. Slowly stream in the heavy cream while whisking constantly, and continue to whisk until soft peaks form, about 5 minutes.
Use the parchment paper to transfer the cake from the pan to a serving platter. Remove the parchment, top the cake with the cream cheese whipped cream, and arrange the berries over the cream. Serve immediately. The cake will keep well at room temperature for about 4 hours, any longer and it should be covered and refrigerated.
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fuschia_taco
Looks good but the title killed me hahahaha
Advertising back in the 90s and 2000s was something else lol.
7 Comments
Recipe (dunno why my comment posted a million times but anyway)
For the cake:
170 grams unsalted butter, melted, plus more for greasing the pan
300 grams granulated sugar (I used 1/2 white 1/2 light brown)
3 large eggs
1 tbsp lemon zest (from one large lemon)
360 grams sour cream
60 milliliters neutral oil (I actually used olive oil and enjoyed the flavor it gave here)
1 tbsp vanilla extract
1 tsp almond extract
1.5 tsp salt
1 tbsp baking powder
1 tsp baking soda
320 grams all-purpose flour
For the frosting:
113 grams cream cheese, softened
2 tbsp granulated sugar
2 tsp vanilla extract
240 milliliters heavy cream, cold
4 cups assorted berries (any combination of raspberries, blueberries, blackberries and sliced strawberries), for decorating
Directions:
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with a piece of parchment paper.
Prepare the cake: In a large bowl, combine the sugar, eggs and lemon zest. Whisk vigorously until foamy and slightly pale, about 2 minutes. Add the ¾ cup/170 grams melted butter, the sour cream, oil, vanilla extract, almond extract (if using) and salt; whisk until smooth. Then, whisk in the baking powder and baking soda. Using a flexible spatula, fold the flour into the mixture until no white streaks remain. (The mixture may be a little lumpy.)
Pour the batter into the prepared pan, spreading evenly, and bake until puffed and golden and a skewer inserted into the center comes out clean, 35 to 40 minutes (took mine 30 min). Set the pan on a rack to cool completely.
When the cake is cool, make the topping: In a large bowl, whisk together the cream cheese, sugar and vanilla extract until smooth. Slowly stream in the heavy cream while whisking constantly, and continue to whisk until soft peaks form, about 5 minutes.
Use the parchment paper to transfer the cake from the pan to a serving platter. Remove the parchment, top the cake with the cream cheese whipped cream, and arrange the berries over the cream. Serve immediately. The cake will keep well at room temperature for about 4 hours, any longer and it should be covered and refrigerated.
[deleted]
[deleted]
Looks good but the title killed me hahahaha
Advertising back in the 90s and 2000s was something else lol.
Berries?! Berries and what else?!??
Looks fantastic, OP! Does it weigh a ton?
Daaang! Looks lush!
Wow🤤🤤