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Lemon Berry Cake
A lemon berry cake layered with a delicious lemon curd cream cheese filling topped with fresh berries. A perfect summer dessert.
Course
Dessert
Cuisine
American
Prep Time
1
hour
hour
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
10
servings
Calories
519
kcal
Author
Leigh Anne Wilkes
Equipment
Cake Pan (9in)
Measuring Cups
Measuring Spoons
Ingredients
Cake
1 1/2
cups
all purpose flour
3/4
tsp
baking powder
1/4
tsp
salt
1/2
cup
butter
softened
1
cup
sugar
2
eggs
1/2
cup
whole milk
1 1/2
tsp
almond extract
can also use vanilla
Frosting
1
8 oz.
package cream cheese
room temperature
1/2
cup
butter
room temperature
2
cups
powdered sugar
1/2
cup
lemon curd
1/2
cup
whipping cream
2
cups
berries
sliced strawberries, raspberries, raspberries
Instructions
Cake
Heat oven to 350 degrees. Spray and flour an 8 inch cake pan. Line bottom with wax paper.
Combine flour, baking powder and salt in a bowl.
Beat butter in mixer until light and fluffy.
Add in sugar and beat for another 3-4 minutes.
Add eggs, one at a time. Scrape down the sides and add in flour mixture alternating with milk. Mix until just incorporated.
Put into prepared cake pan and bake about 40 or until toothpick comes out clean.
Frosting
Beat cream cheese and butter together in mixer. Beat until smooth.
Add in sugar and lemon curd.
Beat cream in a separate bowl until peaks form.
Fold whipped cream into cream cheese mixture.
Nutrition
Calories:
519
kcal
|
Carbohydrates:
70
g
|
Protein:
4
g
|
Fat:
26
g
|
Saturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
99
mg
|
Sodium:
278
mg
|
Potassium:
112
mg
|
Fiber:
1
g
|
Sugar:
54
g
|
Vitamin A:
825
IU
|
Vitamin C:
1
mg
|
Calcium:
51
mg
|
Iron:
1
mg