This is an elegant spring loaf cake that's bursting with juicy berries, bright lemon zest, and the delicate tang of creme fraiche. It's buttery, moist, and incredibly simple to make.
This moist creme fraiche cake is studded with fresh berries and zesty lemon. It has a fine, delicate crumb and it’s all too easy to scarf. What I love about this cake, aside from the juicy berries and tender texture, is the simplicity.
It’s naturally beautiful to look at— no fancy decorating tips or swiss meringue frosting are required. All you need are really delicious berries, creme fraiche and a loaf pan. To dress it up just a tad, I brush the warm cake with a lemon glaze for a crystally, crunchy, citrusy crust. It’s totally optional, but as far as cake decorating goes, it’s my kind of doable.
how to make this triple berry creme fraiche cake:
- Whisk together flour, baking powder and salt.
- Whisk together sugar, creme fraiche, eggs, vanilla and lemon zest.
- Add dry ingredients to wet, whisk to combine.
- Fold in vegetable oil until well mixed. You’ll feel like this is a completely ridiculous thing to do and that the batter will never come together. That's normal. Just be patient and stay the course!
- Fold in fresh or frozen berries.
- Pour batter into a parchment paper lined 8-inch x 4-inch loaf pan.
- Bake for about 65 minutes, or until a toothpick comes out clean.
- Let cool 10 minutes, remove from pan, then brush with lemon glaze while the cake is still warm.
baking with creme fraiche:
This creme fraiche cake only requires ½ cup of creme fraiche, but it’s such an important ingredient! It adds tenderness, moisture and a delicate tang to baked goods.
If you have a lingering, half used tub of creme fraiche in your fridge, this is the cake for you. But if you don’t have creme fraiche or can’t find it in your local grocery store, don’t worry. You have two options:
- Substitute full-fat sour cream or yogurt in place of the creme fraiche
- Make your own creme fraiche, which is so easy and so much cheaper than buying it. If you’re at all curious about the process, I definitely recommend giving it a shot one evening.
- Whisk together 1 cup heavy cream and 1 tbsp buttermilk together, cover loosely, and let sit at room temperature for about 12 hours, or until thickened to your desired texture. Learn more here!
notes on the triple berry creme fraiche cake:
- While I call this a triple berry cake, you can use any combination of berries you’d like. I prefer the blueberry, blackberry, raspberry combination. But you can also use strawberries, as seen in the pictures! If you do use strawberries, make sure to dice them into ½” pieces so they don’t take over the cake.
- Fresh or frozen berries can be used. Frozen berries have a tendency to bleed color in the batter, so your cake won’t look at clean as the cake in the photos. It will taste just as great. Avoid frozen strawberries, which can be very watery and are also a pain to cut into small pieces.
- You can use a 9-inch x 5-inch loaf pan without any change in taste. The creme fraiche cake will just be wider and shallower.
more cake recipes to try:Print
triple berry creme fraiche cake
This is an elegant spring cake that's bursting with juicy berries, bright lemon zest, and the delicate tang of creme fraiche. It's buttery, moist, and incredibly simple to make.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8
- Category: Dessert
- Cuisine: American
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp kosher salt
- 1 cup granulated sugar
- ½ cup (4 oz) creme fraiche (can substitute sour cream)
- 3 large eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- ½ cup neutral oil, such as canola oil
- 2 cups mixed berries, fresh or frozen (raspberries, blueberries, blackberries)
- ¼ cup confectioners' sugar
- 2 tsp lemon juice
- Preheat oven to 350°F. Butter a 8-inch x 4- inch loaf pan, line it with parchment paper and set aside.
- In a large mixing bowl, whisk together flour, baking powder and salt. In another large bowl, whisk together sugar, creme fraiche, eggs, vanilla and lemon zest until very well blended.
- Slowly mix dry ingredients into the wet ingredients, whisk until completely combined, then fold in oil with a rubber spatula until well mixed. Fold in berries, pour batter into prepared pan and smooth top. Bake about 65 minutes, or until top is golden and a toothpick inserted into the center comes out clean.
- While cake bakes, prepare lemon glaze. In a small bowl, whisk together confectioners' sugar and lemon juice until no lumps remain and set aside.
- When cake is done, let cool in pan for 10 minutes, then invert and place on a cooling rack. While cake is still warm, use a pastry brush to gently brush the cake with the glaze until tops and sides are completely covered. Let cool then enjoy!
- the cake keeps for up to 4 days at room temperature in an airtight container
- Serving Size: ⅛ of cake
- Calories: 438
- Sugar: 31g
- Sodium: 391mg
- Fat: 24g
- Saturated Fat: 5.6g
- Unsaturated Fat: 16.7g
- Trans Fat: 0.3g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5.5g
- Cholesterol: 88mg
Keywords: creme fraiche cake, triple berry cake