summer cake

Soft black currant cake, easy to make and full of flavor. This rustic looking currant cake is what you need if you happen to get your hands on some berries. Only 6 ingredients.

Black Currant Cake

250-300 g/ 8.8-10.6 oz/ 2-3 cups black currants

g/ 2.7 oz/ 1/3 cup unsalted butter, soft

175 g/ 6.2 oz/ ¾ cup + 2 tablespoons granulated sugar

eggs

175 g/ 6.2 oz/ 1 ½ cups all-purpose flour

baking powder

Remove the butter from the refrigerator a few...

Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.

Clean and dry the black currants. Set aside.

Cream the butter and the sugar, about 3-4...

Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.

Place the batter into the prepared springform. Cover...

Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

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Cake, Pie, Cheesecake and Cookie Recipes

Peach Upside Down Cake is an easy summertime Homemade dessert recipe.  Made with fresh or canned peaches, a little ice cream and it's perfect.

Peach Upside Down Cake

butter (softened) ((56 grams))

brown sugar (lightly packed) ((112.50 grams))

peaches

butter ((56 grams))

white sugar ((100 grams))

almond flavouring

cake flour ** ((115 grams))

salt

milk ((80 grams))

Pre-Heat oven to 350°F (180°C),  grease and flour an 7-8 inch (20 centimeter) spring form cake pan (springform because the sides are higher, line with parchment paper if you wish).

On the bottom of cake pan place softened butter add brown sugar and mix well, spread evenly, lightly press peach slices into the mixture.

BOTTOM LAYER

In a medium bowl whisk together flour, baking powder and salt.

In a medium bowl cream butter, sugar and almond flavouring, add egg and beat until light and fluffy, add dry ingredients alternately with milk, beat on low until combined.

Spoon and spread evenly over peach slices. &nbsp;Bake for approximately 40-45 minutes. &nbsp;Let cool 5 minutes and then flip onto a cake plate, serve warm, with a scoop of vanilla ice cream if desired. &nbsp;Enjoy!

**to make Cake flour,  place one cup of all purpose flour in a bowl, remove 2 tablespoons and replace with 2 tablespoons of corn starch. Whisk well to combine.

CAKE LAYER

Say hello to tasty and cute! This Neapolitan Cake has strawberry, vanilla, and chocolate cake batters swirled together for an ice cream parlor-themed treat. I used four 6-inch round cake pans, but three 8-inch pans could be used instead. The cake batter recipe is adapted from Rebecca Sutterby’s White Almond Sour Cream Cake, which uses a box of white cake mix as an ingredient. Unlike her recipe, I use no cooking oil in my version. The texture is still moist and soft with a slightly sturdier crumb. You can use any brand boxed cake mix you prefer.The ice cream decors pictured are made with the multicolor cones from Mellow Cones candies. I removed the marshmallow candy topping and piped in a Neapolitan buttercream swirl (see blog post for shopping link). If you can’t find Mellow Cones, use miniature ice cream cones, which can be found at most US grocery stores next to the ice cream toppings.

Neapolitan Cake

all-purpose flour

sugar

white cake mix (16.25 oz.)

sour cream

water

vanilla extract

McCormick strawberry extract

neon pink gel food color (such as Chefmaster)

unsweet dark cocoa powder (sifted)

fine grain salt

unsalted butter

vanilla

pink soft gel food color (such as Chefmaster)

semisweet chocolate chips (melted and cooled slightly)

ice cream cones (or the cones from Mellow Cones candies)

white nonpareils

bright pink candy melting wafers (about 1/2 bag)

white candy melting wafers

heavy cream

strawberry candy flavoring oil (such as Lorann)

pink jimmies

Preheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).

Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.

To the first bowl, add the strawberry extract and pink food color; mix well.

To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.

Leave the third bowl untinted.

Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.

Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.

Marbled Neapolitan cake layers

Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.

In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.

Remove 1 cup of buttercream to a bowl and cover; reserve for later.

Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.

Divide the reserved 1 cup of icing between 3 small bowls (1/3 cup each bowl).

To the first bowl, add the pink food color and strawberry extract. Mix well to combine.

To the second bowl, add the melted chocolate chips and stir well. Leave the third bowl plain.

Place a sheet of plastic wrap on a work surface. Place a line of strawberry buttercream on the plastic in an approximate 6-inch line. Place a line of chocolate frosting next to the strawberry so that it touches. Place the vanilla frosting next to the chocolate in the same way. Roll the frosting up into a tube shape (see video for action) and twist the ends. Snip one end of the tube and place it cut-side-first into a piping bag fitted with a large open star decorator tip.

On a piece of scrap parchment paper, or a paper towel, pipe 2-3 small swirls of frosting until all three colors begin to extrude from the piping tip.

Swiss meringue buttercream

Stand the miniature ice cream cones upright in small shot glasses.

Pipe swirls of the Neapolitan frosting into the miniature ice cream cones; top each with white nonpareils. Refrigerate until set, about 10 minutes.

Mini ice cream decors

Place the pink and white melting wafers in a microwave-safe bowl. Pour in the heavy cream. Heat the mixture for 1 minute at 100% power. Let the mixture stand 1 minute then whisk together. Stir in the strawberry flavoring oil. Let cool until barely warm but still pourable, about 7 minutes.

Remove the chilled cake from the refrigerator and spoon the strawberry ganache drip over the top of the cake. You may not have to use all of the ganache, depending on how heavy a drip you desire (I used about 3/4 of the mixture).

Strawberry ganache drip

Place the ice cream cones on top of the ganached cake with the pointed ends meeting in the center of the cake. Toss pink sprinkles and white nonpareils onto the sides and top of the cake.

Refrigerate the cake until 1-2 hours before serving. Allow cake to come to room temperature before serving for the best flavor and texture.

Decorate!

Almond Citrus Loaf 

flour

lemon

lime

vegetable oil

milk

almond extract

lemon juice

almonds

Preheat oven to 350 degrees F and grease a standard loaf pan.

In a small bowl, mix together the flour, baking powder, salt, lemon zest, and lime zest. Set aside.

In a large bowl, mix together the oil, milk, eggs, sugar, lemon juice, lime juice, and almond extract.

Slowly add the dry ingredients to the wet and mix until just combined.

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow cake to cool.

Mix all glaze ingredients together in a small bowl and drizzle over the cooled cake. Top with slivered almonds.

This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

unsalted butter, softened

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

For the Limoncello Syrup:1/4 cup Limoncello liqueur

For Garnish (optional):Powdered sugar

Preheat oven

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Limoncello syrup:

In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Prepare the mascarpone filling:

In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Stir in the Limoncello until well combined.

Assemble the cake:

Once the cake has completely cooled, slice it in half horizontally to create two layers.

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Spread half of the mascarpone filling evenly over the soaked cake layer.

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Chill:

Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Serve:

Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!

Moist lemon cake recipe with lemon curd filling and seven minute frosting, homemade from scratch with simple ingredients. Super soft and moist.

Moist Lemon Cake Recipe

All-purpose flour

Cake flour

Sugar

Eggs

Sour cream

Lemon

Lemon lemon

Baking powder

tsp Baking soda

lemon curd

Seven minute frosting (or Buttercream icing)

raspberries and blackberries

In a mixing bowl,whisk together the cake flour, all-purpose flour, sugar, baking powder and baking soda.

Now, add eggs, oil, lemon juice,  or emulsion oil and lemon zest. Mix until everything is smooth

Add sour cream and mix until just combined. Don't over-mix!

Pour this batter in two round greased/floured cake pans (Dimension: 8x2). Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.

While the cake is baking and then cooling down, make lemon curd and frosting.

Place one cake on a cake stand and top it off with a thin layer of frosting and lemon curd. Place the other cake on top of all this. Press your cake down with your hands (some of the frosting and curd will come out from the sides but don't worry about it!)

Now, use a spatula to frost the entire cake roughly with frosting.

Finally, pour some lemon curd on top of the cake and place some berries here.

Keep this cake refrigerated until you are ready to serve.

Note: Prior to serving, if any frosting or curd has come out from the sides along the center of the cake, just run a spatula around the cake again.&nbsp;And you are done!

OMG OMG OMG! This is the best lemon cake ever! Holy smokes. I just made it tonight and used a super fluffy and lower sugar american buttercream on it since thats all I had time for. So good. Light, moist, lemony. Perfect! Thanks for the amazing recipe!

Thank you, thank you, thank you, thank you! This is the best lemon cake recipe! My friends and I have already made it 4 times. For anyone else living 5000 feet above sea level, you don't have to change a thing. Love it!

I absolutely recommend this recipe!!! It would be my fourth attempt at making lemon cake and I won’t make any other recipe but this one. Good job!

I made a vegan version of this cake and it was amazing! I simply substituted applesauce for the eggs (ratios can be found online) and vegan Tofutti sour cream. I made frosting with Earth Balance vegan butter and powdered sugar and added some poppy seeds. Delicious, moist recipe and it's not too sweet - thank you!

I made the lemon cake today, without the cranberries, just to see if it was going to be the right texture and flavor and it is perfect. I will be trying it with cranberries (if I can find them this late in the season) the next time I make it. Thank you for the recipe!

This is absolutely the best lemon blueberry cake recipe! It&#39;s extremely moist, full of fresh blueberries, filled with homemade blueberry jam and frosted with blueberry lemon cream cheese frosting.

Blueberry Lemon Cake

oz (510 g) fresh blueberries

(150 g) granulated white sugar

tbsp (15 ml) fresh lemon juice

(281 g) all-purpose flour, spooned and leveled

tsp baking powder

tsp baking soda

tsp salt

tbsp (140 g) unsalted butter, softened

(300 g) granulated white sugar

eggs,

tbsp (8 g) lemon zest

(240 ml) buttermilk,

oz (255 g) fresh blueberries

tbsp (8 g) all-purpose flour (for tossing the blueberries with)

(168 g) unsalted butter, softened

oz (113 g) cream cheese, softened

(80 g) blueberry jam

(455 g) powdered sugar

tbsp (4 g) lemon zest

Add the blueberries to a blender and blend until pureed.

Add the blueberry puree, sugar and fresh lemon juice to a large pot.

Simmer the mixture over medium low heat until thick, about 35-45 minutes. Stir occasionally.

Once thick, remove the jam from the heat and allow it to completely cool.

For the Blueberry Jam

Preheat oven to 350 degrees F (175 degrees C). Grease 3 6&quot; cake pans OR 2 8&quot; and line the bottoms with parchment paper rounds. Set aside.

In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.

In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)

Then add in the eggs and lemon zest and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.

Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.

Add the blueberries to a small bowl and sprinkle a tablespoon of flour over them. Stir to coat the blueberries. This will help the berries not to sink too much to the bottom of the pan.

Gently fold the blueberries into the batter with a rubber spatula.

Evenly distribute the cake batter among the prepared cake pans. If using 3 6&quot; pans, bake the cakes for 33-36 minutes, and if using 2 8&quot; pans, bake for 28-32 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.

For the Cake

Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)

Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.

Add in the blueberry jam and mix on medium speed until combined.

Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.

Lastly add in the lemon zest and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.

For the Frosting

Filling the Cake Place a dollop of blueberry lemon cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a half inch opening. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ¼ cup of blueberry jam onto the cake layer. Place the next cake layer over top and repeat the step.

Assembling the Cake

Top 7 summer cake recipes from across the web

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Top Tags

Black Currant Cake

Peach Upside Down Cake

Neapolitan Cake

Almond Citrus Loaf

Limoncello Cake with Mascarpone Fro...

Moist Lemon Cake Recipe

Blueberry Lemon Cake

Top 7 summer cake recipes from across the web

The most viewed summer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Currant Cake

Peach Upside Down Cake

Neapolitan Cake

Almond Citrus Loaf

Limoncello Cake with Mascarpone Fro...

Moist Lemon Cake Recipe

Blueberry Lemon Cake

The most viewed summer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine