Lemon Berry Shortcake

 

From Ever Ready a Lemon Berry Shortcake. You get to choose what time of day a slice might add some excitement to your day with a homemade treat. 

Lemon Berry Shortcake

Cook's Notes: The original recipe called for a strawberry raspberry sauce which I thought was not needed as fresh berries are added to the batter. All the cake needs is a light dusting of powdered sugar. It's a moist cake with the addition of buttermilk. Lemon juice and zest add a little zing to the flavor. It's a recipe keeper in my book. The recipe is adapted from Taste of Home Magazine and serves 6-8.

FYI This recipe featured in the photo above was made with 1/2 cup raspberries and 1/2 cup diced strawberries. 
Cake Ingredients:

• 1-1/3 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup buttermilk
• 1/4 cup melted butter
• 1-2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla or 1/2 teaspoon almond extract
• 1 cup diced fresh strawberries or raspberries or a combination of both fruits

Cake Directions:

• Preheat oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan.
• In a bowl sift and whisk the first 4 ingredients together.
• In another bowl whisk the egg, buttermilk, melted butter, lemon peel, lemon juice, and vanilla or almond extract.
• Add to dry ingredients and stir just until moistened. Fold in berries. Transfer batter to the pan and evenly smooth out.
• Bake 22 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes and invert onto a plate.