Name: Creamy Lemon Layer Cake with Berries
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Ingredients: 250 g all-purpose flour; 200 g granulated sugar; 120 g unsalted butter, softened; 3 large eggs; 150 ml whole milk; 50 ml lemon juice (freshly squeezed); Zest of 2 lemons; 10 g baking powder; 3 g salt; 300 g mixed berries (strawberries, blueberries, raspberries) (optional); 200 g cream cheese, softened (optional); 100 g powdered sugar (optional); 200 ml heavy cream (optional); Mint leaves for garnish (optional)

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Creamy Lemon Layer Cake with Berries

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Indulge in the delightful balance of zesty lemon and creamy texture with this Creamy Lemon Layer Cake topped with fresh berries. This cake is perfect for any occasion, bringing bright flavors and a soft, tender crumb right to your table. Feel free to mix in your favorite seasonal fruits or adjust the sweetness to your taste preference!

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Prep Time 30

Cook Time 25

Total Time 1 55

Servings: 10

Course: Cakes Tortes

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g all-purpose flour
200 g granulated sugar
120 g unsalted butter, softened
3 large eggs
150 ml whole milk
50 ml lemon juice (freshly squeezed)
Zest of 2 lemons
10 g baking powder
3 g salt
300 g mixed berries (strawberries, blueberries, raspberries) optional
200 g cream cheese, softened optional
100 g powdered sugar optional
200 ml heavy cream optional
Mint leaves for garnish optional

Equipment

Large mixing bowl
Whisk or electric mixer
9-inch round cake pans (2)
Cooling rack
Offset spatula

Method

Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Gradually add the heavy cream and whip until stiff peaks form.
Once the cakes are fully cooled, place one layer on a serving platter. Spread a thick layer of cream cheese frosting on top, then place the second cake layer on top and frost the top and sides of the cake.
Decorate the cake with mixed berries and garnish with mint leaves if desired. Let it rest for at least an hour before serving for the best flavor and texture.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 550IUVitamin C: 4mgCalcium: 70mgIron: 1mg

Notes

For a lighter version, you can substitute half of the butter with unsweetened applesauce.
Feel free to swap out the mixed berries for any seasonal fruits you enjoy!
This cake can be stored in the fridge for up to 3 days.
To reheat, simply allow it to come to room temperature before serving for the best taste!
Enjoy experimenting with flavors and textures—baking is all about creativity!

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Creamy Lemon Layer Cake with Berries