Lemon-Soaked Pound Cake with Fruit and Chantilly Cream

Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted, sweet butter, softened
1 cup granulated sugar
3 large eggs at room temperature
1 tablespoon chopped grated lemon peel (zest)
1 ounce lemon juice
1 1/2 ounces buttermilk at room temperature

Lemon Syrup:
1/2 cup granulated sugar
1/2 cup lemon juice
1 ounce peach schnapps

Fruit:
1/3 cup granulated sugar
1/4 cup water
3 plums, pitted
2 peaches, pitted
2 nectarines, pitted
1/4 cup lemon juice
1 pint blackberries
1 pint blueberries
confectioners' sugar for dusting
Chantilly Cream (recipe follows)

To make the cake: Heat the oven to 350 degrees F. Butter, flour and line a 3 x 8-inch or similar loaf pan with parchment paper.

Sift together the flour, baking powder and salt. Cream the butter and sugar together with an electric mixer. Stop the mixer and scrape down the sides, then slowly begin to beat again. Add the eggs, one at a time, beating each in completely between each addition. Add the lemon zest, beat again and scrape down the bowl.

Mix the lemon juice with the buttermilk. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition. Increase the speed to high and beat for an additional minute to get more air into the batter. Wipe down the sides with a spatula and beat for 30 seconds.

Pour the batter into the prepared pan, filling it half full. Bake 45 to 60 minutes or until a wooden pick inserted in the center comes out clean. While the cake is baking, prepare the Lemon Syrup.

To make the Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand.

To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours.

To prepare the fruit: Combine the sugar and water in a small pot and bring to a boil. Cook for 1 minute, then cool. (This simple syrup can be refrigerated and kept indefinitely).

Slice the plums, peaches and nectarines. Toss with the lemon juice and simple syrup and let them stand at room temperature.

To serve: Unwrap the cake and slice at least 1-inch thick, then cut each slice on the diagonal into two wedges. Dust the plates with powdered sugar. Place one wedge of cake in the center of each plate. Spoon on some of the marinated fruit and sprinkle berries over the fruit. Top with a second wedge of cake and spoon some of the juice from the fruit over the cake.
Add a dollop of Chantilly Cream to each.

Chantilly Cream:
1 cup heavy (whipping) cream
1/2 teaspoon vanilla extract
2 teaspoons confectioners' sugar

Put all ingredients together in a mixing bowl and beat at high speed until the cream holds its shape. Refrigerate until ready to use.