Our first family rule was that we always had dinner together. In this crazy world, it was important to me that we had this time to check in with each other, especially as new homeowners and parents. Growing up, my family and I always ate with one another, and we would eat the same time every day. The neighborhood children would play together after school, and when our mothers would call us for dinner, we came home no questions asked.
I have so many fond memories sitting around the small table in our kitchen and telling stories about our day. I remember I had one teacher in high school who used to teach us geometry principles to a tune so we would remember it for a test. I would sing the principles at dinner and my family would laugh so hard.
Nowadays, many families do not make the time to sit down and have dinner together. Children’s schedules get in the way, parents are working much later hours and dinner is not a priority anymore. Studies show that children have a greater sense of security and belonging when family meals are routine– even teenagers tend to enjoy the family time! In a recent Columbia University study, 71% of teenagers said they consider talking, catching-up, and spending time with family members as the best part of family dinners.
When families eat together, young children are less likely to be obese or overweight because these children eat regular, nutritious, home cooked meals, and also help in making or serving those meals. In 2008, researchers at Brigham Young University conducted a study of IBM employees and found that “sitting down to a family meal helped working moms reduce the tension and strain from long hours at the office.” With all the crazy busy times we now have, family dinners allow for a time to stop other activities and obligations and deepen the family connection.
In my family, dinner is sometimes the only time we have together. It’s a great opportunity for us to put down the phones, turn off the TV, and reduce other distractions. It might feel stilted at first if you’re not used to it, but I promise it gets easier.
In every family meal, a good dessert is a must–it’s just as important as the main course. Dessert puts you in a good mood for the rest of the evening, and really completes dinner. This is one dessert that doesn’t disappoint. It has fairly simple ingredients and the one ingredient I can never pass up: lemon. This cake is such a nice moist cake that oozes with lemony flavor. Then comes the burst of sweet fruit in every bite. The brandy adds an adult touch, but feel free to replace it with apple juice or omit completely if you’d like to avoid alcohol.
This recipe is courtesy of Epicurious and will serve 12 people who will want to bring this to the family dinner table.
Ingredients for Lemon Cake with Fruit:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 lemon
1 2/3 cups plus 3 Tbsp. granulated sugar
3 large eggs
1 large egg yolk
3 Tbsp. pear, orange, or apple brandy (optional)
2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries (I used sliced peaches)
Powdered sugar (for serving)
Place a rack in middle of oven and preheat to 350°F.
Butter and flour a 13×9″ baking pan. ( I used parchment paper with overhangs on the side).
Whisk baking powder, salt, and 2 cups flour in a medium bowl.
Finely grate lemon zest into another medium bowl.
Slice lemon in half; set aside.
Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds.
Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes.
Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk.
Reduce speed to low and gradually add dry ingredients.
Beat just until incorporated, then add brandy and beat just until smooth.
Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top.
Scatter fruit over (do not press down).
Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
Bake cake until sides are golden brown and top is golden, 55–65 minutes.
Let cool; cut into squares.
Serve dusted with powdered sugar.
Cake can be baked 2 days ahead.
Store tightly wrapped at room temperature.
It’s that simple!
