Berry Cake with Lemon Whipped Cream

Name: Berry Cake with Lemon Whipped Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 - 10
Ingredients: 1 ½ cups flour; 1½ tsp baking powder; ½ tsp salt; 8 tbsp unsalted butter; ¾ cup + 2 tbsp white sugar; 2 large eggs plus 1 large egg white; 1 tsp vanilla; ⅓ cup whole milk; ¾ cup fresh blackberries; ¾ cup fresh raspberries; ½ cup fresh blueberries; 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp lemon zest; 1 tsp lemon juice; ½ tsp vanilla

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 - 10
Course
Dessert
Cuisine
American

Berry Cake with Lemon Whipped Cream

Kian Meyer

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cake:

1 ½ cups flour
1½ tsp baking powder
½ tsp salt
8 tbsp unsalted butter softened
¾ cup + 2 tbsp white sugar divided
2 large eggs plus 1 large egg white room temperature
1 tsp vanilla
⅓ cup whole milk room temperature
¾ cup fresh blackberries
¾ cup fresh raspberries
½ cup fresh blueberries

Whipped Cream:

1 cup heavy whipping cream ice cold
2 tbsp powdered sugar more if desired
1 tsp lemon zest
1 tsp lemon juice
½ tsp vanilla

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Instructions

Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9-inch round cake pan with coconut oil cooking spray.
Prepare the cake by whisking the flour, baking powder, and salt in a bowl.
Using a hand mixer, beat the butter and 3/4 cup of white sugar until pale and fluffy, about 3 minutes. Add the whole eggs and egg white, one at a time, and beat until combined. Beat in the vanilla until well combined.
Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with mixer until combined. Give the batter a final stir by hand. Gently fold in the berries.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.
Bake the cake by placing it into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating the pan halfway through baking.
Let the cake cool in the pan for at least 30 minutes.
Make the lemon whipped cream by pouring the ice-cold heavy whipping cream into an ice-cold large bowl. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat with a hand mixer until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 2-3 minutes.
Slice the cake and top with the lemon whipped cream. Serve and enjoy.