Lemon Layer Cake with Summer Berries

Name: Lemon Layer Cake with Summer Berries
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all purpose flour; 3 teaspoons baking powder; 113 grams blackberries; 4 larges eggs; 1 teaspoon kosher salt; 118 milliliters fresh lemon juice; 1 Tbsp lemon zest; 2 Tbsps milk; 170 grams raspberries; 170 grams strawberries, cut into thin slivers; 473 milliliters sugar; 1 liters confectioners sugar; 2 sticks unsalted butter, at room temperature; 1 teaspoon vanilla extract

Lemon Layer Cake with Summer Berries is a vegetarian dessert. This recipe serves 12. One portion of this dish contains roughly 6g of protein, 17g of fat, and a total of 807 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up strawberries, butter, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Make Cake: Preheat oven to 350°F. 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 the flour mixture. Beat in milk. Beat in remaining flour mixture. Beat in lemon juice and lemon zest.

Ingredients you will need

Baking Powder

Lemon Juice

Lemon Zest

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Hand Mixer

Stand Mixer

Whisk

Bowl

Oven

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.

Equipment you will use

Oven

Let cake cool in pans for fifteen minutes, then turn out onto a wire rack.

Equipment you will use

Wire Rack

Meanwhile, make 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.

Ingredients you will need

Lemon Juice

Lemon Zest

Frosting

Butter

Sugar

Milk

Equipment you will use

Wooden Spoon

Bowl

To assemble: In a small bowl, break up raspberries with a fork until they have a spreadable consistency.

Ingredients you will need

Raspberries

Equipment you will use

Bowl

Place first layer of cake on a stand or plate. Frost with icing then cover evenly with raspberries.

Ingredients you will need

Raspberries

Icing

Place second layer of cake on top of first. Frost with icing and cover evenly with strawberries.

Ingredients you will need

Strawberries

Icing

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.

Ingredients you will need

Blackberries