Lemon Cake With Seasonal Berries Recipes

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 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 BERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter., Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack., Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.

LEMON SUN CAKES WITH BERRIES AND CREAM

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
• Whisk together flour, baking powder, zest, and salt.
• Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
• Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
• While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
• Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
• Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.

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 -- .

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

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

SUMMER BERRY LEMON LAYER CAKE

Steps:

• Making the Cake:.
• Preheat oven to 350°F Butter and flour two 9 inch cake pans. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat together butter and sugar with an electric mixer or by hand until light and fluffy, approx 3 minutes or so. Beat in the vanilla and vinegar. Beat in eggs, one at a time, followed by half of the flour mixture. Add the milk and beat in the remaining flour mixture. Beat in the lemon juice and lemon zest.
• Pour the batter into prepared cake pans.
• Bake until lightly golden and a chopstick inserted into middle of the cake comes out clean, about 15-20 minutes. Let cake cool on a wire rack.
• Meanwhile, make the frosting (for frosting 1). In a large bowl, beat together butter, 6 cups of confectioner's sugar, half 'n' half, lemon juice, and lemon zest with a whisk 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. Set to cool.
• For Frosting 2; In a mixer bowl, whisk the egg whites, cider vinegar, sugar and vanilla until well combined (not until stiff, that will be later). Incorporate the water.
• Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to "rest in it" but without touching the bottom of the saucepan.
• When the water is shimmering place the bowl in the sauce pan and whisk the mixture. Be sure to watch that th mixture does not boil. Whisk until all the sugar is dissovled and remove from the saucepan.
• Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12-15 minutes or more. Refrigerate until needed.
• To make the jam; In a food processor (or in my case, ninja blender), puree the raspberries and 4 oz strawberries. In a small saucepan add the berry puree, water, and sugar. Stir with a wooden spoon until it begins to warm slightly (it will bubble slightly at the sides) and whisk in cornstarch. Cook until the jam thickens and pour into a bowl to cool. Refrigerate until needed.
• To assemble the cake: Place first layer of cake on a stand or plate. cover evenly with jam and top with sliced strawberries (top with even amount of frosting if using). Place second layer of cake on top of first. Frost the top (with one of the frostings) and sides evenly with remaining frosting. Decorate the top of the frosted cake with blackberries and strawberries. Refrigerate and store for up to a week.

LEMON TART WITH FRESH BERRIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
• Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
• Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
• Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
• Once custard has set, top with fresh berries and lightly dust with powdered sugar.

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.

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.

BREEZY LEMON-BERRY DESSERT

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside. , Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered)., In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping., Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.

LEMON CAKE WITH SEASONAL BERRIES

Steps:

• Beat eggs until thick and pale yellow.
• Gradually add sugar.
• Mix the flour with the baking powder, salt and lemon zest.
• Set aside.
• In a separate bowl, blend the vanilla and whipping cream.
• Alternately add the flour and cream to the eggs, beginning and ending with the flour.
• Pour the batter into a greased and floured 9-inch springform pan.
• Bake at 325 degrees for about one hour and 30-40 minutes.
• Glaze: In a small bowl, blend the lemon juice and sugar.
• Poke tiny holes all over the top of the cake and spoon mixture evenly on top to let it soak in.
• Cool cake in its pan on a rack.
• This cake freezes well.
• To Serve: Slice the cake in thin wedges, Serve with fresh seasonal berries and a scoop of lemon sorbet.