Lemon Cake with Fruit
Lemon Cake with Fruit is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in middle of oven and preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in middle of oven and preheat to 350°F.
Butter and flour a 13x9" baking pan.
Whisk baking powder, salt, and 2 cups flour in a medium bowl.
Finely grate lemon zest into another medium bowl.
Slice lemon in half; set aside.
Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds.
Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes.
Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk.
Reduce speed to low and gradually add dry ingredients.
Beat just until incorporated, then add brandy and beat just until smooth.
Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top.
Scatter fruit over (do not press down).
Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
Bake cake until sides are golden brown and top is golden, 55–65 minutes.
Let cool; cut into squares.
Serve dusted with powdered sugar.
Cake can be baked 2 days ahead.
Store tightly wrapped at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.