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Ingredientes
- 3/4 c. softened unsalted butter plus more
- Â Â for greasing the pans
- 1 c. granulated sugar
- 1/2 c. brown sugar
- 3 x Large eggs
- 1Â 1/2 tsp pure vanilla extract
- Â Â Finely-grated zest of 1 lemon
- 1/4 c. fresh lemon juice
- 2Â 1/2 c. all-purpose flour
- 1Â 1/2 tsp baking soda
- 1/2 tsp salt
- 1Â 1/2 c. buttermilk
- 4 lb ripe peaches
- 2 Tbsp. fresh lemon juice
- 2Â 1/2 Tbsp. sugar
- 2 c. heavy cream
- 1Â 1/2 tsp pure vanilla extract
- Â Â Raspberry Melba Sauce (see recipe)
Direcciones
- Preheat the oven to 350 degrees. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
- Cream the 3/4 c. butter and sugars in a mixing bowl. Add in the Large eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest and juice.
- Sift together the flour, baking soda and salt; add in to mix in the bowl, alternating with buttermilk, to make batter.
- Scrape batter into the pans. Bake till a toothpick inserted in the center comes out clean, about 35 to 40 min. Cold the cakes in their pans on a rack for 15 min, then turn them out onto the rack, peel off wax paper and cold completely.
- Shortly before serving, peel, pit and slice the peaches. Toss with lemon juice and 1 Tbsp. sugar; set aside for 15 min.
- Whip the cream with the vanilla and the remaining 1 1/2 Tbsp. of sugar till it holds soft peaks.
- Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if you like, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or possibly drizzled over the cake.
- This recipe yields 10 servings.
- Comments: I line the buttered pans with buttered wax paper, then flour them, to make unmolding the cakes easy after baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 10 servings | |
| Calories 560 | |
| Calories from Fat 222 | 40% |
| Total Fat 25.22g | 32% |
| Saturated Fat 15.02g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 379mg | 16% |
| Potassium 490mg | 14% |
| Total Carbs 77.9g | 21% |
| Dietary Fiber 3.5g | 12% |
| Sugars 50.79g | 34% |
| Protein 8.57g | 14% |
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