4.8 from 12 votes
Mixed Berry Lemon Drenched Cake
Cake is a great way to say you care, no? This is a super simple recipe that looks really elegant.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 10 people
Calories: 455 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake:
- ½ cup butter at room temperature
- 1 cup white sugar
- 2 large eggs at room temperature
- ½ cup 2% a2 Milk®
- ½ tablespoon lemon juice
- 1 ⅓ cup cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup blackberries plus extra for topping
- ½ cup raspberries plus extra for topping
- ½ cup blueberries plus extra for topping
For the Glaze:
- ¼ cup water
- ½ cup sugar
- 1 lemon peeled and juiced
For the Coconut Cream:
- 1 14- ounce can coconut cream or full fat coconut milk
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.
- In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the 2% a2 Milk® and lemon juice and mix on low until just incorporated.
- In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Using a spatula, gently fold in almost all of the berries. Pour the cake batter into the prepared baking pan, sprinkle with a few extra berries on top and baking for 30 minutes.
- Remove the cake from the oven and let cool completely.
- While the cake is cooking, combine the water, sugar, lemon peels and lemon juice in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat. Strain out the lemon peel and let cool. Once cooled, pour over the cake and let the syrup infuse into the cake.
- To make the coconut cream, chill the coconut cream or coconut milk in the refrigerator overnight. Once chilled, carefully scrape out the top, thickened cream and discard the liquid. Transfer the cream to a stand mixer bowl and add the vanilla and powdered sugar. Whip until creamy and smooth - about 1 minute. Use to top the cake as needed.
- Remove the cake from the pan and peel off the parchment paper. Transfer to a cake stand. Top with the coconut cream and add extra berries on top along with some lemon zest if desired. Slice and serve as needed.
Cup of Yum
Notes
- **Note** Everything can be made the day or morning before serving. But wait until serving to add the coconut cream and berries to ensure best presentation.
- **Note** Everything can be made the day or morning before serving. But wait until serving to add the coconut cream and berries to ensure best presentation.
Nutrition Information
Calories
455kcal
(23%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
59mg
(20%)
Sodium
273mg
(11%)
Potassium
231mg
(7%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
375IU
(8%)
Vitamin C
11mg
(12%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 455
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 273mg | 11% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.