Berry Filled Lemon Cake Recipes

LEMON BERRY CAKE

Steps:

• Prepare cake batter according to package directions. Stir in lemon zest. Pour into a lightly greased 13x9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter. , Bake at 350° for 33-38 minutes or until a toothpick inserted in the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.

LEMON BLUEBERRY SNACKING CAKE

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

STRAWBERRY LEMON SHORTCAKE

Steps:

• Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

BERRY-FILLED LEMON CAKE

Steps:

• In a mixing bowl, combine water, egg substitute, yogurt and lemon peel; add cake mix. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• Combine sugar and lemon juice; drizzle over cake. Fill center of cake with strawberries.

BLUEBERRY CAKE WITH LEMON FILLING

Steps:

• Butter three 8-inch layer pans, line with waxed aper and butter again.
• In a big bowl, beat eggs until thickened.
• Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
• Sift together flour an baking powder.
• Reserve.
• Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
• Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
• Divide batter equally among pans.
• Sprinkle each layer with 1/3 cup blueberries.
• Bake at 350°F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
• Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
• Beat in yolks, one at a time, until well combined.
• Invert 1 cake layer on a serving plate.
• Spread with half the lemon filling; add a second layer and spread with remaining filling.
• Top with last layer and sprinkle top of cake with confectioners sugar.
• Garnish with fresh blueberries and lemon leaves if desired.
• NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
• If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.

BLUEBERRY-LEMON CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms only of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
• Make and cool cake as directed on box, using whole eggs and adding lemon peel with the water and oil.
• Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread 2/3 cup pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.

LEMON BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
• Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
• Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
• Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
• Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

LEMON-BERRY WEDDING CAKE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 350°F. Butter bottom of 12-inch-diameter cheesecake pan(not springform) with 3-inch-high sides and removable bottom. Line bottom of pans with parchment paper.
• Beat eggs, sugar, and oil in large bowl of heavy-duty mixer and medium-low speed 5 minutes. Increase speed to medium and beat until mixture is very thick and falls in heavy ribbon when beater is lifted, about 5 minutes. Whisk cheese, orange juice, lemon peel, liqueur, lemon juice, and vanilla in medium bowl until well blended. Add cheese mixture to egg mixture; beat at low speed until just blended. Transfer to extra-large bowl (at least 6-quart capacity). Sift flour, baking powder, and salt into large bowl. Sift dry ingredients over batter in 5 additions, whisking to blend after each addition. Transfer about 11 cups batter to 12-inch prepared pan and about 5 cups batter to 8-inch prepared pan (batter should be of equal depth in both pans).
• Bake cakes until golden brown in firm (tops may crack) and tester inserted into center comes out clean, rotating pans occasionally for even baking and covering loosely with foil if browning too quickly; about 1 hour 30 minutes. Transfer to racks; cool completely.
• Make lemon filling:
• Whisk eggs to blend in medium bowl. Combine butter, 1 1/4 cups sugar, lemon juice, and peel in heavy medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to a boil. Gradually whisk lemon mixture into eggs. Return to same pan. Stir over medium heat until curd thickens and just begins to bubble, about 3 minutes. Strain curd into large bowl. Chill until cold and thick, stirring occasionally, about 4 hours.
• Beat cream and 6 tablespoons sugar in medium bowl until firm peaks form. Fold into curd in 4 additions. Chill filling until very cold, about 2 hours.
• Make lemon syrup:
• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Chill syrup until cold, about 1 hour. (Cakes, filling, and syrup can be made 1 day ahead. Cover cakes; store at room temperature. Cover filling and syrup; keep refrigerated.
• Make preliminary assembly:
• Cut around sides of cakes to loosen. Push up pan bottoms, releasing cakes from pan. If necessary, cut between parchment and pan bottoms to loosen cakes. Invert cakes onto surface. Peel off parchment. Wash and dry pans and reassemble.
• Using long serrated knife, cut off doomed top of 8-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom cake layer, cut side up, on 8-inch cardboard. Place cake on cardboard back into pan. Brush bottom layer with 1/4 cup lemon syrup. Spread with 1 1/2 cups lemon filling. Sprinkle with 1 1/2 cups raspberries. Place top cake layer atop raspberries; press cake lightly to compact. Brush with 1/4 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap.
• Using long serrated knife, cut off doomed top of 12-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on 12-inch cardboard. Place cake on cardboard back into pan. Brush with 1/2 cup lemon syrup. Spread with 3 cups lemon filling. Sprinkle with 2 cups raspberries. Using 10- or 11-inch diameter tart pan as aid, slide top layer onto raspberries. Press cake lightly to compact. Brush with 1/2 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap. Refrigerate both cakes overnight.
• Make frosting:
• Whisk yolks and 1 cup plus 2 tablespoons sugar in large bowl to blend. Bring milk and lemon peel just to boil in heavy large saucepan. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Stir custard over medium heat until thick, about 3 minutes ( do not allow custard to boil). Strain custard into extra-large (6-quart) metal bowl; add vanilla extract. Using handheld electric mixer, beat custard until custard lightens and custard cools to room temperature, about 15 minutes. Gradually add butter; beat until well blended, scraping down sides of bowl often. (If buttercream appears curdled at any time, place bowl directly over heat for several seconds. Remove from heat and beat well; repeat warming and beating as necessary to achieve smooth texture). Set buttercream aside at room temperature.
• Stir 2 1/4 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat and boil syrup without stirring until thermometer registers 240°F, occasionally brushing down sugar crystals from sides of pan with wet pastry brush, about 7 minutes.
• Meanwhile, beat egg whites in large bowl of heavy-duty mixer until stiff but not dry. Gradually add 5 tablespoons sugar and beat until firm glossy peaks form. Gradually beat hot sugar syrup into egg whites. Continue to beat 2 minutes longer. Place bowl of meringue into larger bowl filled with ice and water. Using handheld electric mixer with clean beaters, continue to beat until meringue cools to room temperature, about 10 minutes. Gradually add meringue to buttercream, beating until well blended.
• Cut around all sides of 8-inch cake. Push up pan bottom, releasing cake from pan. Remove pan bottom, leaving cake on cardboard base. If desired, place cake on revolving cake stand. Using offset spatula, spread thin layer of frosting (about 2 1/3 cups) over top and sides of cake to anchor crumbs. Refrigerate cakes on their cardboard bases until frosting is firm, about 1 hour.
• Spread enough frosting (about 1 1/2 cups) over top and sides of 8-inch cake to coat. Spread enough frosting (about 3 cups) over tops and sides of 12-inch cake to coat. Dip large offset spatula into very hot water to warm blade; wipe dry. Run spatula over sides and tops of cakes, warming spatula repeatedly as necessary, until frosting is smooth. Using pastry bag fitted with small plain round tip, pipe border of small frosting dots around top edge of each cake. Refrigerate both cakes uncovered on their cardboard bases until frosting hardens, about 4 hours. (Once frosting is hardened, cakes can be wrapped in plastic and refrigerated up to two days or double-wrapped with plastic and frozen up to two weeks. Before continuing with recipe, thaw wrapped frozen cakes overnight in refrigerator.)
• Final assembly and decoration:
• Insert 1 dowel straight down into center of 12-inch cake to cardboard base. Mark dowel about 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 2 more dowels to same length. Press 3 cut dowels into cake, positioning about 3 1/2 inches inward from cake on platter. Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully.
• Wrap 3-foot long ribbons around base of 8-inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere. Wrap 4-foot long ribbons around base of 12 inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere.
• To serve:
• Transfer 8-inch cake to work surface; cut cake into 16 slices. Remove dowels from 12-inch cake. Staring 2 inches inward from edge and inserting knife straight down, cut 8-inch-diameter circle in center of cake. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.