Description
This Triple Berry Crème Fraîche Cake is a moist, tender loaf cake bursting with fresh mixed berries and a subtle citrus zest. The crème fraîche adds a tangy richness, while a light lemon glaze wraps the cake in a delicate sweetness, making it a perfect dessert or brunch treat for berry lovers.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup (4 oz) crème fraîche (can substitute sour cream)
- 3 large eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- 1/2 cup neutral oil, such as canola oil
Fruit
- 2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)
Glaze
- 1/4 cup confectioners’ sugar
- 2 tsp lemon juice
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Butter an 8-inch x 4-inch loaf pan thoroughly, then line it with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until fully combined to ensure an even distribution of leavening agents.
- Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar, crème fraîche, eggs, vanilla extract, and lemon zest until the mixture is smooth and well blended. This adds moisture and richness to your cake.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, whisking as you go to combine thoroughly without overmixing, which can make the cake dense.
- Add Oil and Berries: Fold in the neutral oil using a rubber spatula until the batter is evenly mixed. Gently fold in the mixed berries to distribute them without smashing.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for about 65 minutes or until the top turns golden and a toothpick inserted into the center comes out clean.
- Prepare Lemon Glaze: While the cake bakes, mix the confectioners’ sugar and lemon juice in a small bowl, whisking until smooth and lump-free, then set aside.
- Cool and Glaze: When the cake finishes baking, allow it to cool in the pan for 10 minutes, then carefully invert it onto a cooling rack. While still warm, use a pastry brush to apply the lemon glaze evenly over the top and sides of the cake. Let the cake cool completely before serving.
Notes
- You can substitute crème fraîche with sour cream if unavailable.
- Use fresh berries for best texture; frozen berries can be used but gently fold them in to avoid color bleeding.
- Ensure the cake is brushed with glaze while warm to allow better absorption.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, substitute crème fraîche with coconut yogurt and use a suitable oil.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
