Lemon Cake with Berries and Cream Cheese Frosting

Perfect for a party or just for fun! Lemon cake and Lemon Cream Cheese frosting bursting with a berry filling. #lemoncake #lemoncakerecipe #creamcheesefrosting #lemonfrosting #bake #cake #homecook #cakedecorating #sprinkles
Luscious Lemon Cake with Lemon Cream Cheese Frosting
Preheat oven to 350
Prep 2 cake pans with butter and flour or butter, flour and parchment paper
Mix and set aside
300 grams or 2.5 cups AP Flour (300 grams soft white wheat if milling your own grains)
¾ tsp salt
½ tsp baking soda
1-½ tsp baking powder
1 cup or 226 grams of softened butter
Whisk in mixer until creamy
Add 1-1/2 cups or 300 grams of white sugar
2 Tbsp of lemon (about 2 lemons worth)
Mix for about 5 minutes for about 5 minutes until light and fluffy
Add 3 room temperature eggs in one at a time
Blend until fully incorporated
Mix
¼ cup of fresh lemon juice and 1 Tbsp Vanilla
to one cup of buttermilk
Now, slowly mix the flour mixture to the butter mixture, alternating with the buttermilk mixture.
Pour batter evenly into the 2 pans
Bake at 350 for 30(ish)minutes until a cake tester comes out clean.
Let cool for 15 minutes before removing from pans to cool completely.
Lemon Cream Cheese Frosting
2 - 8 ounce packs of softened Cream Cheese
8 ounces softened butter
Cream together until fully blended about 5 minutes
Zest of one whole lemon about 1 Tbsp
Add 2 lbs powder sugar, alternating with the juice from the lemon you zested1 tsp vanilla
1 tsp salt
Save about 1 cup frosting for piping dollops for decoration (optional)
Add yellow food coloring (optional) to remainder of cake. Put into a piping bag (optional if making this with the berries. If not, you can skip this and just decorate by coating the layers and cake with frosting.

[@melissastone7656]

Looks great! Did you use FMF or AP? New to FMF & following your pasta recipe 🙂

[@cindyoconnellHealth]

Awesome! In this case, I used AP, however, I do make cakes with FMF often. I just replace the AP flour with 125 grams of fresh milled soft white. I don't sift. There is a subtle difference in flavor, of course, and with this cake, I really wanted the lemon to pop. This is a video I did not too long ago with FMF, and it is absolutely delicious! ua-cam.com/video/_qb_jCK02jo/v-deo.html

[@cindyoconnellHealth]

Ohhh. To be clear, that is 125 grams of soft white per cup of AP flour in recipe.

[@Catherine-gt3cr]

I would have liked to see you cut into the cake so we could see a cross-section.

[@cindyoconnellHealth]

Yeah.... It was for Easter dinner, so.... 😬.... I did have leftovers, but it was my Tupperware hack. It was well set up, so all was good!