Ferme aux pleines saveurs
Approximately 1 hour
6 to 8 servings
|Sugar||¼ cup to ½ cup|
|Grated lemon zest||1 teaspoon|
|Baking powder||1 teaspoon|
Put the fruits, ¼ cup to ½ cup of sugar and the lemon zest in a buttered mold; leave on hold.
Mix the flour, the baking powder and the salt; put aside.
Cream the butter with 2/3 cup of sugar until the mixture is uniform. Add the egg and the vanilla; beat until the mixture is light.
Gradually add the dry ingredients alternately with the milk; beat until the batter is smooth.
Using a large spoon, pour the batter over the fruit and sugar mixture. Using a fork, gently smooth the top of the batter.
Bake at 350°F until a toothpick comes out clean when inserted in the center of the cake. Serve hot, plain, with 15% cream or with plain yogurt.