Lemon Berry Cake Recipe with the BEST Lemon Frosting Ever!
This moist, lemon berry cake is bursting with lemon flavor, your choice of berry jam and an incredible lemon curd frosting.
Servings: 16 servings
Calories: 595kcal
Equipment
- Stand mixer or hand held mixer
- large mixing bowl
- 2 9-inch cake pans
- Parchment Paper (or wax paper)
Ingredients
For Cake:
For Frosting:
- 3 cups powdered sugar
- 1 cup butter 2 sticks, softened
- 2/3 cup lemon curd or more, depending on taste and consistency*
- 1 - 2 tablespoons milk as needed to lighten frosting
For Filling:
- 1 cup jam of choice, blackberry, raspberry, or blueberry
- 1/2 cup lemon curd**
- Optional for decorating: edible sugar pearls or fresh berries and lemon zest
Instructions
- 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 - a full 3 minutes. Add eggs, one at a time, mixing well after each. Add lemon zest, juice, and extract or oil (if using) - mix until smooth.
- Add the flour, baking powder, and salt. 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, add 1 tablespoon of milk and whip the frosting on high for a minute. Check the spreading consistency. If it seems thick, add another tablespoon of milk and whip again on high for a minute. TIP: The key to a light and airy frosting is whipping air into it, so keep whipping until it is very light and easy to spread.
- Assemble the cake:
- Cut the cake layers in half to make four layers (optional: do not cut and use just two layers, filling only one layer with jam).
- For four layers: Place one layer on a cake plate and spread with 1/2 cup of jam. Place second layer on top and spread this layer with 1/2 cup lemon curd (or more jam). Repeat with third layer, spreading with another 1/2 cup of jam and then top with remaining layer 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 or a mound of fresh berries sprinkled with lemon zest, if desired.
Notes
*If using a looser, homemade lemon curd start with smaller amount.
**Or 1.5 cups of berry jam for all-berry layers.
Make Ahead: This cake can be assembled and frosted the day before serving - store the cake in the refrigerator (do not decorate until serving, though).
Storage:
- Slice the cake and store individual pieces in airtight containers in the fridge for 3-4 days.
- Freeze slices wrapped in foil or in airtight containers for about 3 months.
Nutrition
Serving: 1piece | Calories: 595kcal | Carbohydrates: 86g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 417mg | Potassium: 142mg | Fiber: 1g | Sugar: 68g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg
