Margaret’s Garden Party Cake

by Tina Miller

“Total Girl Cake”


  • 1 1/2 sticks butter at room temperature
  • 1 cup sugar
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh orange juice
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • 2 eggs
  • 2 cups flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup crème fraiche
  • 1 cup raspberries
  • 2 ripe peaches, sliced in half and pitted
  • Additional berries and whipped cream for serving (optional)
Margaret’s Garden Party Cake

Sybil Teles

A garden is the perfect place to enjoy this lovely cake. A cup of tea wouldn't hurt, either.

Preheat oven to 375°F and grease a nonstick 9-inch springform pan.

In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, cream together the butter and sugar until fluffy. Add the juices and zests and combine. With the mixer on low, add the eggs one at a time, followed by the dry ingredients. Do not overmix. Add the crème fraiche, mix briefly, then remove the mixing bowl. Scrape the sides so that all ingredients are incorporated. Pour the batter into the prepared pan. Sprinkle the raspberries evenly around the cake. Set the peaches in the batter, cut sides up, in a circle. Place the pan on a sheet pan and bake in the center of the oven for about 45 minutes, until a toothpick or knife comes out clean. Let cool for 10 minutes and remove the outer ring. Let the cake cook completely. Serve plain or with fresh berries and whipped cream.

Note: Sometimes Tina likes to substitute blueberries for peaches to give the cake a berry good twist.

Recipe yields 8 servings.