Lemon Cake With Berries Recipes

LEMON PUDDING CAKE WITH FRESH MIXED BERRIES

Steps:

• Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

LEMON PICNIC CAKE WITH BERRIES

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan; set aside.
• Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
• Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy. Beat at low speed, gradually adding flour and baking powder alternately with milk to butter mixture, until well mixed. Add lemon juice, 2 teaspoons lemon zest and vanilla; continue beating until well mixed. Gently stir in egg whites.
• Pour batter into prepared pan. Bake 50-65 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, combine all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Poke holes in top of cake with toothpick; pour glaze over cake. Cool 15 minutes; remove from pan. Cool completely. Serve with fresh berries.

LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM

Steps:

• Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
• Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
• Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

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 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 LAYER CAKE WITH SUMMER BERRIES RECIPE

Steps:

• For the Cake: Preheat oven to 350°F (180°C). 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 flour mixture. Beat in milk. Beat in remaining flour mixture. Beat in lemon juice and lemon zest.
• 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 15 minutes, then turn out onto a wire rack.
• For 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.
• To Assemble : 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. This Recipe Appears In Serious Entertaining: A Special Summer Birthday Cake

LEMON LAYER CAKE WITH SEASONAL BERRIES

Steps:

• 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.

VERY BERRY LEMON CAKE

Steps:

• Drain berries,reserve 1 c syrup for sauce.
• Combine cake mix,yogurt,and eggs.
• Blend for 1 minute at low.
• Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
• Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
• Cool on rack 15 minutes,before removing from pan.
• Cool completely.Sprinkle with powder sugar.
• Serve with sauce and whipped cream if desired.
• Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
• Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
• Bring to a boil over medium heat.Stir until thickened and clear -- .