Fresh Lemon Cake and Fresh Berries

What a perfect spring weekend. Spring rarely shows up on the first day of spring. Doesn’t make much sense, but if you stop and think about it, it will! However, this year, we celebrated the first day of spring with a meal prepared on the grill and actually eaten outside at 6:30 in the evening.

Now, that might not sound like something unusual, especially if I lived in the south, but, I don’t! I live in the northeast, an hour away from Boston! Our spring usually shows up sometime in late April, early May.

This year it showed up in March, mosquitoes and all! For our spring celebration, we had a delicious grilled chicken dinner followed by a wonderful spring dessert, Berry Shortcake! This time for the shortcake I used a lemon cake as it is the perfect accompaniment for berries. Berries are a staple of my life.

I eat blueberries lemon cake for breakfast, have strawberries and raspberries for morning break, and usually top any cake with berries, eliminating the frosting without removing any taste! Berries are plentiful throughout the entire year.

Prices do go up but I am at an age where what the heck? I want, I get. Spending money on fresh fruit is very justifiable as they will add to the health and probably save money in the long run, plus, I am just so worth it! Here is the recipe I used for the cake, which is not too sweet and very moist!

I used a blend of fresh raspberries and strawberries which were washed, dried, cut up, placed in a bowl, and to which I added about a teaspoon of sugar which I might add was not for the sweetness, but rather to make them have some juice. Yum! Double Yum!

Lemon Cake

  • 1/2 stick of butter, softened
  • 1/2 cup sugar
  • 1 tsp. lemon extract
  • 1 cup cake flour
  • 1 tsp. baking powder
  • dash salt
  • 1 egg
  • 1/3 cup milk


  1. Cream butter with sugar. Add the extract and egg. Beat till smooth.
  2. Mix flour, baking powder, and salt.
  3. Add flour mixture to butter along with the milk.
  4. Beat for 1 minute.
  5. Pour into a greased and floured 7 X 10 or 8 X 8 pan.
  6. Bake for 20-25 minutes at 350* or until it passes the insert knife cake test.

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