Lemon Double-Layer Fruit Squares
Lemon Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon powdered ginger
- 1 lemon zest & juice
- 1/4 cup butter softened
- 1/4 cup brown sugar
- 1 egg
- 3/8 cup plain Greek yogourt
- 3 cups berries or chopped fruit (see Note)
- 5 tablespoons demerara sugar
- 2 teaspoons powdered cinnamon
- 2 tablespoons flour
- In a bowl, add the berries and/or chopped fruit, 3 tablespoons of sugar (set the other 2 tablespoons aside for now), powdered cinnamon and flour.
- Stir to blend thoroughly, and coat the fruit and berries on all sides.
- Set the bowl aside for now.
- Preheat the oven to 350 °F, and lightly grease an 8” X 8” baking dish that’s at least 2-inches deep.
- In a large bowl, measure the flour, salt, baking powder, and ginger. Sift together with a whisk to blend.
- Add the lemon zest, and whisk it into the dry ingredients.
- In a second bowl, beat the butter until creamy.
- Add the sugar as you continue to beat.
- Once the sugar is fully incorporated, beat in the egg, and then the Greek yogourt.
- The mixture should be thick and smooth.
- Add about half of the flour mixture, stirring until well blended.
- Repeat with the last of the flour mixture.
- Add the lemon juice last, stirring it into the batter. It should be quite thick.
- Spoon half of the cake batter into the prepared cake pan, and use the back of the spoon to smooth it into the corners.
- Next, spoon about half the fruit/berry mixture onto the batter.
- Add the last of the cake batter, spooning it carefully over the fruit so you cover it as best you can.
- Add the last of the fruit on top, distributing it evenly over the top.
- Sprinkle with the last 2 tablespoons of demerara sugar, and bake in the oven for about 35 to 45 minutes. The cake is done when a clean knife, inserted into the middle, comes out clean. It will largely depend on the size of the fruit – larger chunks such as peach slices make the cake thicker.
- Remove from the oven, and allow it to cool for at least 20 minutes before cutting into squares.
- The squares will keep in the fridge, covered with foil or plastic wrap, for about 5 days.