Lemon Layer Cake With Summer Berries Recipe

Name: Lemon Layer Cake With Summer Berries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 2 sticks unsalted butter, at room temperature; 2 cups sugar; 1 teaspoon vanilla extract; 4 large eggs; 1/2 cup milk; 1 1/2 teaspoons lemon zest; 1/4 cup fresh lemon juice; 2 sticks unsalted butter, at room temperature; 6-8 cups of confectioner's sugar; 2 tablespoons milk; 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 6 ounces raspberries; 6 ounces strawberries, cut into thin slivers; 4 ounces blackberries

Servings: persons

3 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup milk
1 1/2 teaspoons lemon zest
1/4 cup fresh lemon juice
2 sticks unsalted butter, at room temperature
6-8 cups of confectioner's sugar
2 tablespoons milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
6 ounces raspberries
6 ounces strawberries, cut into thin slivers
4 ounces blackberries

1
Preheat oven to 350u00b0F. Butter and flour three 9 inch cake pans. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). Beat in vanilla. Beat in eggs, one at a time. Beat in half of the flour mixture. Beat in milk. Beat in remaining flour mixture. Beat in lemon juice and lemon zest.
2
Pour batter into prepared cake pans. Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes. Let cake cool in pans for fifteen minutes, then turn out onto a wire rack.
3
Meanwhile, make the frosting. In a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes.
4
: In a small bowl, break up raspberries with a fork until they have a spreadable consistency. Place first layer of cake on a stand or plate. Frost with icing then cover evenly with raspberries. Place second layer of cake on top of first. Frost with icing and cover evenly with strawberries. Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting. Decorate circumference of top of frosted cake with blackberries.

2306

kcal

Calories

104

Fat

333

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups all purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 2 sticks unsalted butter, at room temperature, and more.

Yes, Lemon Layer Cake With Summer Berries Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!