Description
A moist, zesty lemon cake layered with fresh mixed berries and a light lemon cream cheese frosting, perfect for spring celebrations.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- Zest and juice of 2 lemons
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Extra berries and lemon slices for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest and juice.
- Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour, until just combined.
- Gently fold in mixed berries. Divide batter evenly between pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- For frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Spread between layers and over the cooled cake. Garnish with extra berries and lemon slices.
Notes
You can customize the seasonings to taste.