Seasonal Butter Cake* Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or 8x8-inch square pan with 1 tablespoon butter, then dust lightly with 1 teaspoon flour, tapping out the excess.

Cream butter and sugar

In a large mixing bowl, beat 1 cup room-temperature unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.

Add eggs and flavor

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 teaspoons vanilla extract and the citrus zest if using.

Combine dry ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly distributed.

Alternate milk and flour

With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with 1 cup whole milk (start and end with the dry ingredients). Mix just until combined after each addition — do not overmix.

Pour batter into pan

Scrape the batter into the prepared pan and smooth the top with a spatula.

Macerate fruit

Toss 2 cups prepared seasonal fruit with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice. Let sit 10–15 minutes so the fruit releases juices; drain lightly if excessively wet.

Arrange fruit on batter

Scatter the macerated fruit evenly over the top of the batter. If using larger fruit (halved strawberries, peach slices), press them gently into the batter so they sink slightly but remain visible on top.

Dot with butter

Cut 2 tablespoons unsalted butter into small pieces and dot them over the fruit and batter to encourage browning and richness during baking.

Bake

Bake the cake in the center of the preheated oven for 35–45 minutes, or until the top is golden, a toothpick inserted into the center (avoiding large fruit pieces) comes out with a few moist crumbs but not wet batter, and the internal temperature reaches about 200°F (93°C). If using a darker pan or fan-forced oven, check earlier.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 15–20 minutes. Run a thin knife around the edge to loosen, then invert onto a serving plate or cool completely in the pan depending on desired presentation.

Make quick whipped cream

If serving with whipped cream, whip 3 tablespoons heavy cream with 2 teaspoons confectioners' sugar and 1 teaspoon vanilla extract until soft peaks form. Dollop or pipe onto slices when serving.

Simple glaze (alternative)

For a thin glaze, whisk 1/2 cup confectioners' sugar with 1–2 teaspoons lemon juice or milk until pourable (adjust to taste) and drizzle over the cooled cake.