Lemon Berry Layer Cake Recipe
Ingredients:
For the cake:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter softened
1 3/4 cups sugar
4 large eggs
2 tsp lemon zest
1/3 cup fresh lemon juice
1 cup buttermilk
For the frosting:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
For the topping:
Sliced lemons
Fresh raspberries and blackberries
Instructions:
1 Prepare the cake layers:
Preheat the oven to 350F 175C. Grease and line two 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Mix in lemon zest and juice.
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
2 Bake the cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3 Prepare the frosting:
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
4 Assemble the cake:
Place one cake layer on a serving plate, spread a generous layer of frosting, and top with the second cake layer. Frost the entire cake with the remaining whipped cream.
5 Decorate:
Garnish with fresh berries and lemon slices for a vibrant, fresh look.
6 Serve and enjoy:
Chill for 1 hour before serving for the best flavor and texture.
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