Lemon Berry Cake Recipe with the BEST Lemon Frosting Ever!
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 mins
- Yield: 10-12 servings 1x
- For the cake:
- 1 c. butter (2 sticks)
- 2 c. sugar
- 8 eggs
- 2 lemons, zested and juiced (about 1/2 c. juice)
- 1 tsp. pure lemon extract (optional, enhances lemon flavor but still lemony without it)
- 2 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground ginger (optional)
- For the frosting:
- 3 c. powdered sugar
- 1 c. butter (2 sticks), softened
- 2/3 c. lemon curd (or more, depending on taste and consistency)*
- 1 – 2 Tb. milk, optional if needed to lighten frosting
- Optional for decorating: edible sugar pearls
- For the filling:
- 1 c. jam + 1/2 c. lemon curd for filling (or 1–1/2 c. berry jam for all-berry layers)
- Make the cake:
- Heat oven to 350 degrees. Butter two 9-inch cake pans, line the bottoms with parchment paper and lightly butter the tops of the parchment.
- Using a mixer on medium speed, cream the butter and sugar until light – about 3 minutes. Add eggs, one at a time, mixing after each. Add lemon zest, juice, and extract (if using). Mix until smooth.
- Add the flour, baking powder, salt, and ginger (if using). Mix on low just until combined. Pour evenly into prepared pans, smoothing tops.
- Bake 25 – 30 minutes, until a toothpick inserted in the middle of the cakes comes out clean. Remove from oven and cool 10 minutes on a rack.
- Loosen edges with a knife and invert onto a cooling rack, remove parchment paper, and then turn right-side-up onto another cooling rack. Cool completely.
- Make the frosting:
- Cream the butter and lemon curd in the bowl of a mixer fitted with a whipping attachment. Add the powdered sugar a cup at a time.
- After all the sugar has been added, whip the frosting on high for a minute. Check the spreading consistency. If it seems thick, add a tablespoon of milk and whip again on high for a minute. Repeat if needed. TIP: The key to a light and airy frosting is whipping air into it, so keep whipping until it seems easy to spread.
- Assemble the cake:
- Cut the cake layers in half to make four layers.
- Place one layer on a cake plate and spread with 1/2 c. of jam. Place second layer on top and spread this layer with 1/2 c. lemon curd (or jam). Repeat with third layer, spreading with another 1/2 c. of jam and topping with the last layer (top of cake).
- Frost the sides of the cake with the lemon frosting, swirling the frosting with a knife. Finish by frosting the top, using the remaining frosting. Sprinkle with decorative, edible sugar pearls if desired.
*If using a looser, homemade lemon curd start with smaller amount.
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Note: This article was originally published in 2012 and has been updated with pinnable images, new formatting, and printable recipe. Enjoy!
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