Summer Berry Lemon Layer Cake Recipe

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Summer Berry Lemon Layer Cake
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Ingredients
19
Count
Nutrition
1500
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Making the Cake:.
  2. Preheat oven to 350°F Butter and flour two 9 inch cake pans. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat together butter and sugar with an electric mixer or by hand until light and fluffy, approx 3 minutes or so. Beat in the vanilla and vinegar. Beat in eggs, one at a time, followed by half of the flour mixture. Add the milk and beat in the remaining flour mixture. Beat in the lemon juice and lemon zest.
  4. Pour the batter into prepared cake pans.
  5. Bake until lightly golden and a chopstick inserted into middle of the cake comes out clean, about 15-20 minutes. Let cake cool on a wire rack.
  6. Meanwhile, make the frosting (for frosting 1). In a large bowl, beat together butter, 6 cups of confectioner's sugar, half 'n' half, lemon juice, and lemon zest with a whisk until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes. Set to cool.
  7. For Frosting 2; In a mixer bowl, whisk the egg whites, cider vinegar, sugar and vanilla until well combined (not until stiff, that will be later). Incorporate the water.
  8. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.
  9. When the water is shimmering place the bowl in the sauce pan and whisk the mixture. Be sure to watch that th mixture does not boil. Whisk until all the sugar is dissovled and remove from the saucepan.
  10. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12-15 minutes or more. Refrigerate until needed.
  11. To make the jam; In a food processor (or in my case, ninja blender), puree the raspberries and 4 oz strawberries. In a small saucepan add the berry puree, water, and sugar. Stir with a wooden spoon until it begins to warm slightly (it will bubble slightly at the sides) and whisk in cornstarch. Cook until the jam thickens and pour into a bowl to cool. Refrigerate until needed.
  12. To assemble the cake: Place first layer of cake on a stand or plate. cover evenly with jam and top with sliced strawberries (top with even amount of frosting if using). Place second layer of cake on top of first. Frost the top (with one of the frostings) and sides evenly with remaining frosting. Decorate the top of the frosted cake with blackberries and strawberries. Refrigerate and store for up to a week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1500.19 Kcal (6281 kJ)
Calories from fat 627.03 Kcal
% Daily Value*
Total Fat 69.67g 107%
Cholesterol 411.91mg 137%
Sodium 847.3mg 35%
Potassium 1022.62mg 22%
Total Carbs 197.26g 66%
Sugars 75.35g 301%
Dietary Fiber 10.66g 43%
Protein 24.33g 49%
Vitamin C 73.2mg 122%
Vitamin A 0.8mg 25%
Iron 3.7mg 20%
Calcium 367mg 37%
Amount Per 100 g
Calories 242.14 Kcal (1014 kJ)
Calories from fat 101.2 Kcal
% Daily Value*
Total Fat 11.24g 107%
Cholesterol 66.48mg 137%
Sodium 136.76mg 35%
Potassium 165.05mg 22%
Total Carbs 31.84g 66%
Sugars 12.16g 301%
Dietary Fiber 1.72g 43%
Protein 3.93g 49%
Vitamin C 11.8mg 122%
Vitamin A 0.1mg 25%
Iron 0.6mg 20%
Calcium 59.2mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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