Lemon Cake With Berries Recipes

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.

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 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.

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 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 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.