Lemon Layer Cake With Seasonal Berries
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
Cake
- 3 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature (2 sticks)
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1⁄2 cup milk
- 1 1⁄2 teaspoons lemon zest
- 1⁄4 cup fresh lemon juice
-
Frosting
- 1 cup unsalted butter, at room temperature (2 sticks)
- 6 -8 cups confectioners' sugar
- 2 tablespoons milk
- 1⁄2 cup fresh lemon juice
- 1 tablespoon lemon zest
-
Filling
- 3⁄8 lb raspberries
- 3⁄8 lb strawberry, cut into thin slivers
-
Garnish
- 1⁄4 lb blackberry
directions
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour three 9 inch cake pans.
- In a small bowl, whisk together flour, baking powder, and kosher 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.
- Divide batter equally between 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; turn out onto a wire rack.
- Meanwhile, in a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until smooth.
- Continue beating for 3 minutes, or until frosting begins to get fluffy.
- Taste and add more confectioner's sugar, if desired, in 1/2 cup increments, until desired level of sweetness.
- Continue to beat frosting until thick and fluffy, about 3 minutes.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!