Ingredients
Equipment
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
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!
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!