Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) whole milk, room temperature
  • 2 cups (300g) mixed summer fruits (blueberries, diced nectarines, or raspberries)
  • 1 tbsp (8g) all-purpose flour
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
  2. Beat softened butter and sugar together in a large bowl for approximately 3 minutes until pale and fluffy. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
  3. Whisk together flour, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
  4. Toss the mixed fruits in 1 tablespoon of flour in a small bowl, then gently fold the fruit into the cake batter using a rubber spatula.
  5. Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the cake in the pan for 10 minutes before transferring to a wire rack. Once completely cool, whisk powdered sugar, lemon juice, and zest together and drizzle over the cake.