Whatever you don’t finish for dessert, you should eat for breakfast.
2 cups all-purpose flour, plus more for pan3 large eggs2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberriesPlace a rack in middle of oven and preheat to 350°. Butter and flour a 13x9" baking pan. 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.
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.
Bake cake until sides are golden brown and top is golden, 55–65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
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