Summer is my favorite time for baking! The warm weather and fresh ingredients inspire me to whip up delicious cakes that are perfect for any occasion. Here are five of my go-to summer cake recipes that never fail to impress.
Lemon Blueberry Cake
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, buttermilk, and lemon zest. Gradually mix in the dry ingredients until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Servings
This recipe serves 8.
Nutrition Info
Approx. 280 calories per slice.
Strawberry Shortcake
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 4 cups fresh strawberries, sliced
- 2 tablespoons sugar (for strawberries)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add sugar and gradually pour in cream, mixing until dough forms.
- Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thick. Cut out rounds and place on the baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- While the biscuits cool, mix sliced strawberries with sugar and let sit for 10 minutes.
Servings
This recipe serves 6.
Nutrition Info
Approx. 320 calories per serving.
Peach Upside-Down Cake
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
- 4 ripe peaches, sliced
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Melt butter in a 9-inch round cake pan and sprinkle brown sugar evenly over it.
- Arrange peach slices on top of the brown sugar.
- In a bowl, whisk flour, baking powder, and salt. In another bowl, cream granulated sugar and eggs, then add vanilla and milk.
- Combine dry and wet ingredients, mixing until just blended.
- Pour the batter over the peaches and bake for 35-40 minutes.
- Let cool for a few minutes, then invert onto a plate.
Servings
This recipe serves 8.
Nutrition Info
Approx. 290 calories per slice.
Chocolate Zucchini Cake
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together sugar, oil, eggs, and vanilla. Stir in the grated zucchini.
- Combine the wet and dry ingredients until just blended.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Let cool before serving.
Servings
This recipe serves 9.
Nutrition Info
Approx. 250 calories per slice.
Carrot Pineapple Cake
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together sugar, oil, and eggs. Stir in grated carrots and crushed pineapple.
- Combine the wet and dry ingredients until just blended.
- Pour the batter into the prepared pan and bake for 40-45 minutes.
- Allow to cool before serving.
Servings
This recipe serves 10.
Nutrition Info
Approx. 300 calories per slice.
Final Thoughts
I hope you find joy in baking these summer cakes as much as I do! Each one brings a unique flavor and a touch of sunshine to your table. Enjoy the season and happy baking!