Perhaps my favorite way to eat peaches is standing over the kitchen sink as the sticky-sweet juice runs down my wrists. Could there be a more quintessential summer experience than that? Since ripe peaches need no adornment to shine, I showcased the fresh slices between citrusy lemon cake layers and plenty of honey whipped cream.
The result is a resplendent layered cake that’s surprisingly simple and every bit delicious. Lemon-scented cake, honey whipped cream, and glistening peach slices simply can’t be beat.
- 1 3/4 cups cake flour (see note below)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 1 large egg and 1 egg yolk, at room temperature
- 3/4 cup low-fat buttermilk, at room temperature
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 1 Tbsp lemon juice
- 3/4 cup cold heavy cream
- 3 Tbsp orange blossom honey
- 2 medium peaches, peeled, pitted and thinly sliced
- Preheat oven to 350°F and spray three rectangular cake pans (or one jelly roll pan) with nonstick spray. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in lemon zest and vanilla. Add egg and egg yolk and beat until combined. Combine buttermilk, yogurt and lemon juice in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
- Divide batter evenly among prepared pans (1 cup batter per pan) and bake for 13 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs. Cool in pans for 5 minutes, then remove cakes from pans and cool completely on a wire rack.
- For the honey whipped cream, pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Whip on medium speed until cream begins to thicken. Turn off mixer and add honey; whip the cream on medium-high speed until peaks form.
- To assemble cake, place one layer on a serving platter. Use an offset spatula to spread honey whipped cream over cake layer and top with peach slices. Repeat with remaining layers. Cake is best served immediately.
Baking pan: I used this Wilton 4-Layer Rectangle Cake Pan Set (three pans needed for this recipe). Alternatively, bake cake batter in a jelly roll pan, then cut the rectangle into thirds.