triple berry crème fraiche cake

 

1 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. kosher salt

1 cup granulated sugar

1/2 cup (4 oz) creme fraiche (can substitute sour cream)

3 large eggs

1 tsp. vanilla extract

zest of 1 lemon

1/2 cup neutral oil, such as canola oil

2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)

lemon glaze

 

1/4 cup confectioners’ sugar

2 tsp. lemon juice

 

Preheat oven to 350°F. Butter a 8-inch x 4- inch loaf pan, line it with parchment paper and set aside. In a large mixing bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, creme fraiche, eggs, vanilla and lemon zest until very well blended. Slowly mix dry ingredients into the wet ingredients, whisk until completely combined, then fold in oil with a rubber spatula until well mixed. Fold in berries, pour batter into prepared pan and smooth top. Bake about 65 minutes, or until top is golden and a toothpick inserted into the center comes out clean. While cake bakes, prepare lemon glaze. In a small bowl, whisk together confectioners’ sugar and lemon juice until no lumps remain and set aside. When cake is done, let cool in pan for 10 minutes, then invert and place on a cooling rack. While cake is still warm, use a pastry brush to gently brush the cake with the glaze until tops and sides are completely covered. Let cool then enjoy!