Lemon Cake With Fruit

• porce: 12 servings

Ingredience

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

2 tsp. baking powder

1½ tsp. kosher salt

1 lemon

1⅔ cups plus 3 Tbsp. granulated sugar

3 large eggs

1 large egg yolk

3 Tbsp. pear, orange, or apple brandy (optional)

2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries

Powdered sugar (for serving)

Pokyny

Place a rack in middle of oven and preheat to 350°. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1⅔ cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.

Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.

Bake cake until sides are golden brown and top is golden, 55–65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.

Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.