As the Master’s Tournament approaches, it’s time to start thinking about the perfect dessert to enjoy alongside the event’s refined atmosphere. And what better way to celebrate the season than with a sweet treat that perfectly encapsulates the spirit of spring? Enter Sara Bradley and her mother, pastry chef Bebe Bradley’s springtime sweet pea cake.
This delicate dessert is a delightful blend of sugar, vanilla, lemon, and English peas, giving it a unique and refreshing flavor that’s sure to please even the most discerning palates. The pureed peas not only provide a subtle sweetness but also give the cake a beautiful green color that’s perfect for the occasion.
But don’t let the fancy flavors fool you; this cake is easy to make as long as you follow the key tips from Bradley. First, don’t overmix the batter, or it will be too dense and won’t rise. Second, use a light oil or spray to keep the cake from sticking to the pan for a delicate crust that’s perfect for icing.
Speaking of icing, Bradley’s lemon buttercream icing takes this dessert to the next level. Made with unsalted butter, powdered sugar, fresh lemon juice, heavy cream, lemon zest, and kosher salt, this icing is the perfect complement to the sweet pea cake.
Ready to make this delicious dessert? Check out the recipe below for everything you’ll need, from the fresh or frozen peas to the all-purpose flour, baking powder, and kosher salt. And with a yield of three nine-inch pans, there’s enough to share with your fellow golf enthusiasts. So why wait? Start baking and indulge in the sweet flavors of spring with this delightful sweet pea cake: You can also learn more about these baker pioneers here
INGREDIENTS FOR SWEET PEA CAKE WITH LEMON BUTTER CREAM ICING (YIELDS 3 NINE-INCH PANS):
FOR THE CAKE:
- 425 grams (3 cups) fresh or frozen peas
- 300 grams (1⅓ cups) unsalted butter, softened
- 250 grams (1¼ cups) granulated sugar
- 5 eggs
- 3 tsp. vanilla extract
- Zest and juice of 1 lemon
- 375 grams (3 cups) all-purpose flour, sifted
- 1 tbsp. baking powder
- 1 tsp. kosher salt
FOR THE ICING:
- 340 grams (3 cups) unsalted butter, softened
- 800 grams (7 cups) powdered sugar
- ¼ cup fresh lemon juice
- 3 tbsp. heavy cream
- 1 tbsp. lemon zest
- ½ tsp. kosher salt
- Preheat the oven to 325°F. Spray the cake pans with cooking spray and dust with flour.
- Cook peas in boiling water for 3 to 4 minutes or until soft. Shock peas in ice water, drain well, and blend in food processor until smooth. Set aside.
- In a mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the pea puree, vanilla extract, and lemon juice and zest.
- In a separate bowl, mix the sifted flour, baking powder, and salt.
- Add the dry ingredients to the mixer in two batches. Scrape down the sides between each addition.
- Divide the mixture between the three prepared pans. Bake for 25 minutes or until a cake tester comes out clean.
- Let the cakes cool in the pans.
FOR THE ICING:
- Use the mixer with the paddle attachment to beat the softened butter for 2-3 minutes on medium speed until creamy.
- Add the powdered sugar, lemon juice, heavy cream, zest, and salt while the mixer is running on low.
- Increase the mixer speed to high and beat for 3 full minutes.
- Ice the cake.