Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: “Both sides of my family cooked a lot when I was growing up, so I’ve had plenty of inspiration to draw on as a chef. From my mother’s Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. Now that I’m a professional chef, my entire family is paranoid about cooking for me. I find that funny because I still love their food and look forward to it.”
This recipe makes two cakes, so freeze one to enjoy at another time.
Ingredients
Makes 8 to 10 servings
3 cups sifted all purpose flour (sifted, then measured)
1 tablespoon baking powder
3/4 teaspoon salt
3 1/3 cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening, room temperature
5 large eggs
1 cup whole milk
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
4 cups halved hulled strawberries
2 1/2-pint containers fresh blackberries
Whipped cream
Preparation
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Step 1
Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
Step 2
Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
Step 3
Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
Step 4
Cut 1 cake crosswise into slices. Serve with berries and whipped cream.