My mom has always told me about this cake she grew up with my Grandma making. She would go on and on about the simplicity of it but how delicious she remembered it being. I finally got around to making this cake and trying it out for myself. It is like a soft shortbread cake.
The recipe itself comes from my grandma’s cookbook, which she titled in the cookbook, “Cherry Cake”. Let me be frank with you for a minute. I am not a cherry person. Gasp! I know right? So I of course used a different pie filling. After one bite, I could not get the word “Shortbread” out of my head. It tasted like a soft and fluffier version of Shortbread cookies (recipe coming later this week). So I retitled it “Shortbread Cake” and I think you will agree with me! It is such an easy recipe, with simple flavors that will keep you fork coming back for more. Even I, a true die-hard chocolate lover, have a great fondness for this cake.
- 1½ cups sugar
- ½ cup butter, softened
- 4 eggs
- 2 cups sifted flour
- 1 Tbsp. lemon juice
- 1 can pie filling, I used blackberry
- Cream butter and sugar together.
- Add eggs one at a time, beating at a medium speed.
- Add flour and lemon juice and mix well.
- Pour into a greased jelly roll pan and spread evenly to cover.
- Drop pie filling by the spoonful into cake batter. (4 rows by 5 rows. More or less rows depending on how many servings you want.)
- Bake at 350 degrees F for 40-45 minutes or until lightly browned. Cool for 5 minutes.
- Sprinkle with powdered sugar until covered.
- Serve with ice cream if desired.