This simple cake relies on a well-aerated batter for its light texture; cream the butter and sugar until very light and fluffy before adding the flour for best results.

Lachlan Mackinnon-Patterson
May 2020

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Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Recipe Summary

active:
15 mins
total:
2 hrs
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line bottom of an 8-inch round cake pan with parchment paper; grease pan with butter, and dust with flour. Set aside. Combine sugar, butter, and salt in a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and lemon zest. Add flour; beat on low speed until smooth, about 30 seconds. Pour batter into prepared pan; spread to evenly cover bottom. Arrange raspberries and strawberries on top of batter.

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  • Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 34 to 38 minutes. Let cake cool in pan 10 minutes. Run a small offset spatula around edge of pan to loosen cake; remove from pan. Let cool completely on a wire rack, about 1 hour. Dust with powdered sugar.

Make Ahead

Cake can be made up to 8 hours in advance of serving.