Easter Berry Lemon Cake
Delicious and vibrant Easter Berry Lemon Cake, perfect for spring celebrations.
Equipment
- oven
- mixing bowls
- whisk
- Cake Pans
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 cups buttermilk
- 2 lemons, zest and juice
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 8 oz cream cheese, softened
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract
- extra berries and lemon slices for garnish
Instructions
Preparation
- 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.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
Tried this recipe?Let us know how it was!