“You’ve picked up 3 pounds for the past 2 months”, my doctor told me during my last maternal check-up. At some point, I thought I heard “2 weeks”. But no, 2 MONTHS!
“Are you on diet or exercising a lot?”, she then asked me. If continuously packing and unpacking counts, then yes.
I’ve never been considered slender. Just tall. I’ve never paid much attention to how many pounds I gain because I know I’ve always gained ENOUGH.
And the whole pregnancy thing plus now not gaining enough weight……do I concern? Not really, when all I was instructed to do is to EAT MORE!
Can’t think of a better solution. Especially when it’s summer fruit season, when you come across with this recipe, when you know you will concern if you don’t make it now.
Ingredients (8-inch cake):1/2 cup unsalted butter, soften 3/4 cup caster sugar 1/4 cup sour cream 3 eggs, lightly beaten, room temperature 1 teaspoon vanilla extract 1 teaspoon lemon zest 1 cup all-purpose flour 1 teaspoon baking powder 1 cup fresh fruit tossed with 1 tablespoon sugar (Any fruit of your choice that are not too juicy, I used sliced nectarine and blackberry)
Preheat oven at 375F.
Grease and line the bottom of an 8-inch round cake pan.
With an electric mixer, cream butter, sugar and sour cream until light and fluffy, around 5 minutes.
Add eggs, one at a time, and beat until incorporated in the batter. The mixture may appear slightly curdled.
Add vanilla extract and zest. Mix to combine.
Sieve over flour and baking powder and mix until smooth.
Pour batter into prepared pan and smooth the top with a spatula.
Arrange fruits on top and decorate as desired.
Bake for 55 minutes or until a tester comes out clean when inserted into the cake.
Leave the cake to cool in the pan for 5 minutes. Unmold and transfer to wire rack to let cool completely. Dust the cake with icing sugar if desired.