Lemon Berry Cake Jars Recipes

LEMON BERRY YOGURT CAKE

Steps:

• Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
• Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
• Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don't be alarmed if it takes longer in your oven.
• Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving.
• Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

LEMON BERRY CAKE RECIPE WITH THE BEST LEMON FROSTING EVER!

Steps:

• Make the cake:
• Heat oven to 350 degrees. Butter two 9-inch cake pans, line the bottoms with parchment paper and lightly butter the tops of the parchment.
• Using a mixer on medium speed, cream the butter and sugar until light - about 3 minutes. Add eggs, one at a time, mixing after each. Add lemon zest, juice, and extract (if using). Mix until smooth.
• Add the flour, baking powder, salt, and ginger (if using). Mix on low just until combined. Pour evenly into prepared pans, smoothing tops.
• Bake 25 - 30 minutes, until a toothpick inserted in the middle of the cakes comes out clean. Remove from oven and cool 10 minutes on a rack.
• Loosen edges with a knife and invert onto a cooling rack, remove parchment paper, and then turn right-side-up onto another cooling rack. Cool completely.
• Make the frosting:
• Cream the butter and lemon curd in the bowl of a mixer fitted with a whipping attachment. Add the powdered sugar a cup at a time.
• After all the sugar has been added, whip the frosting on high for a minute. Check the spreading consistency. If it seems thick, add a tablespoon of milk and whip again on high for a minute. Repeat if needed. TIP: The key to a light and airy frosting is whipping air into it, so keep whipping until it seems easy to spread.
• Assemble the cake:
• Cut the cake layers in half to make four layers.
• Place one layer on a cake plate and spread with 1/2 cup of jam. Place second layer on top and spread this layer with 1/2 cup lemon curd (or jam). Repeat with third layer, spreading with another 1/2 cup of jam and topping with the last layer (top of cake).
• Frost the sides of the cake with the lemon frosting, swirling the frosting with a knife. Finish by frosting the top, using the remaining frosting. Sprinkle with decorative, edible sugar pearls if desired.

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

LEMON BERRY CAKE JARS

Steps:

• Heat the oven to 375 degrees.
• Grease and lightly flour an 8-inch square baking pan. Whisk the flour, baking powder, baking soda, nutmeg and salt in a medium bowl. Beat ¾ cup sugar, oil, 1 teaspoon lemon peel and lemon juice in a large bowl at medium speed for 1 minute.
• Beat in the egg at low speed until blended. Beat in 1/2 cup sour cream and milk. Slowly beat in the flour mixture until combined and spoon into the baking pan
• Bake for 25 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the cake onto the wire rack and cool completely
• Meanwhile, beat the whipping cream at high speed until slightly thickened. Add 3/4 cup sour cream, 3 tablespoons sugar and 2 teaspoons lemon peel and beat until soft peaks form.
• Using a 2 1/4-inch round cookie cutter, cut the cake into 8 rounds. Slice each cake round horizontally in half to form two rounds.
• To assemble the cake jars, place one round in the bottom of an 8-ounce (1/2 pint) mason jar. Top with a spoonful of the berries and cream.
• Layer with second cake round and top with more berries and cream. Repeat for the remaining servings. Cover and store in the refrigerator.

LEMON-BLUEBERRY CHEESECAKE JARS

Steps:

• Combine blueberries, flour, lemon juice and 1/4 cup honey in medium saucepan. Cook on medium heat 5 to 8 min. or until blueberries are softened and sauce is thickened, stirring frequently. Cool.
• Beat cream cheese, yogurt, vanilla, lemon zest and remaining honey in medium bowl with mixer until blended.
• Combine graham crumbs, nuts and butter; spoon into 8 (4-oz.) jars, adding about 1 Tbsp. crumb mixture to each jar. Top with layers of cream cheese mixture and blueberry sauce.
• Refrigerate 2 hours.

LEMON-BERRY ICEBOX CAKE

Steps:

• Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
• Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
• Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
• Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
• Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

FRESH BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.