I know one of my latest posts was a cake recipe, but what better to celebrate than with something sweet? What do we celebrate you may ask? As it happens, this is my 101^st post! I somehow missed the milestone when I posted the meatballs in beer sauce, but wordpress did not forget. So I decided to celebrate the happy news with this recipe. I mean, 100 posts!

I thought of something special to prepare and after a while I had to admit, there is nothing better than a piece of cake.

So here it is, something that I made by accident once and which turned out to be our favourite ever since. The accident consisted of the fact that I actually wanted to do something completely different, namely prepare the dinner, and suddenly I was standing in front of the bowl filled with the dough.. Well, the only solution to that was to heat up the oven and bake the cake.

It was so good half of it was gone even before it could cool down. It’s moist and very light and the hint of lemon makes it so irresistible. I like all of the cakes I posted here, and still bake them very often, but this is the one that got the most compliments and it became the number one in our household. Once you will try it out, you will understand why. At the latest once you open the oven door and a delicate smell will fill your kitchen. So if you like citrus cakes this definitely is one for you.

With this recipe I would like to say thank you for being with me all this time! Reading, chatting and cooking. It has been a pleasure and I am looking forward to another 100 recipes!

Anyone of you also reached this milestone? How did you celebrate?

Preparation: 20min

Baking time: 45min

150 g Butter at room temperature

100 g Sugar

Lemon zest

2 Eggs

1 Pck. Vanilla sugar

100 ml Buttermilk

180 g Flour

1 TL Baking powder

Fresh fruits, ca 2 cups. I opted for nectarines but blueberries or raspberries will also be great

FOR THE ICING:

100 g Powder sugar

1 Tbsp Lemon juice

1 Tsp Milk

METHOD:

Preheat the oven to 175°C, top and bottom heat.

Place the sugar, vanilla sugar, lemon zest and the butter in a bowl. Add the eggs and mix everything using an electric whisk. Sift the flour and baking powder, add to the mix and combine. Pour in the buttermilk and combine until smooth. Cut the nectarines in small pieces and carefully add to the batter. (You may want to consider sprinkling them with a little bit of flour, so they won’t drop to the bottom of the cake- I only remembered about it when the cake was ready).

Move the batter to the prepared baking form and bake for ca 45 minutes.

For the icing: in a small cup combine the powdered sugar, lemon juice and milk. Mix until the texture is smooth and then using a spoon pour slowly over the cake.