I found this recipe on Driscoll's berries site, now that summer is no longer. This looked so beautiful and we had a special meal for visiting dignitaries - so we had a lovely "end of summer" meal and we had a dessert to match. *I read somewhere that you soften butter and possibly cream cheese, by leaving it out overnight. Didn't allow for cooling time. Don't let the long list frighten you -- it isn't that bad!!
My Private Note
Units: US | Metric
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
- 1/4 cup butter, softened
- 2 tablespoons butter, softened
- 1 1/2 cups sugar
- 8 egg yolks
- 1 cup plain yogurt
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1/8 teaspoon salt
- 1 lemon, juice and zest of
- 1 lb strawberry
- 6 ounces red raspberries or 6 ounces golden raspberries
- 6 ounces blueberries
- 6 ounces blackberries
- 2In small mixing bowl, beat the egg whites with cream of tartar until foamy.
- 3Gradually add the 1/4 cup sugar, beating constantly, until stiff peaks form.
- 4Set aside.
- 5In large mixing bowl, beat butter and sugar together.
- 6Gradually beat in the egg yolks, then the yogurt.
- 7Stir together flour, baking soda and salt and gradually blend into creamed mixture.
- 8Stir in lemon zest and juice.
- 9Gently fold the egg whites into the egg yolk mixture.
- 10Turn into 2 greased and floured 9 inch round cake pans.
- 11Bake in preheated 350°F oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes.
- 12Let cakes cool in pans on racks for 5 minutes.
- 13Turn cakes out of pans onto racks and invert so they cool bottom side down.
- 14Cool completely before frosting.
- 15TO ASSEMBLE:.
- 16Rinse and drain all the berries and let dry on paper towels.
- 17Hull and quarter the strawberries.
- 18Place one cake layer, topside down, on cake plate.
- 19Spread with half the lemon sour cream frosting.
- 20Arrange half the berries over the cake.
- 21Top with remaining cake layer, bottom side down.
- 22Spread frosting over top of cake layer and cover with berries.
- 23If you have any berries left over, scatter them over each slice of cake as you serve it.
- 24LEMON SOUR CREAM FROSTING: (Make it 1st).
- 25Cream softened butter; beat in confectioners’ sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.
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Nutritional Facts for Lemon Berry Sour Cream Cake
Serving Size: 1 (2935 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 402.1
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 12.6 g
- Cholesterol 147.4 mg
- Sodium 291.6 mg
- Total Carbohydrate 48.0 g
- Dietary Fiber 2.5 g
- Sugars 31.7 g
- Protein 6.8 g