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Project 2 | Layered Lemon Cake with Fresh Berries

Ready for another project? Of course you are!

This time, instead of cake pops, you get to make a layered Lemon Cake with fresh berries! Yum!

Because, now that you’ve learned everything-there-is-to-know about layered cakes, it’s time to make one!

That said, I know that a cake with no frosting isn’t exactly what comes to mind when I say “layered cake.” But we haven’t talked about frosting yet. And I only want you to flex the skills and knowledge that you do have. Of course, as soon as we start talking frosting, I promise that you’ll be making that magical cake that you have in your head. I solemnly swear…

It’s just not this project.

But let’s move away from visions of frosting, and let’s live in the moment. This moment. Right here, right now.

Today, you’re going to be making lemon flavored cake layers and stacking them one on top of the other. With some whipped cream and fresh fruit in between the layers, of course! πŸ“

And, after you’re done, don’t forget to upload a pic of your creation to the discussion box below!

Since I want you to do it, I’m gonna lead by example. So, I’ll go first. Here’s mine:

Of course, now that I’ve shown you mine, I expect you to jump into your kitchen so that you can show me yours!

Ready for the recipe?

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Project 2 | Layered Lemon Cake with Fresh Berries


Ingredients

Units Scale

Lemon Cake:

  • 1 c Unsalted Butter
  • 1 3/4 c Sugar
  • 3 Eggs, room temperature
  • 2 tsp Vanilla
  • 3 c Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 c Buttermilk, room temperature
  • 1 tbsp Lemon Zest, heaping (roughly 2 lemons)
  • 1/3 c Lemon Juice (roughly 2 lemons)

Topping:

  • 2 c Heavy Whipping Cream
  • 1/3 c Confectioners’ Sugar
  • 1 tsp Vanilla
  • 1/2 tsp Almond Extract
  • 2 c Fresh Berries

Instructions

Lemon Cake:

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar together for three minutes or until the mixture’s smooth. Then add the eggs and vanilla and beat to combine.
  3. Add the flour, baking powder, baking soda, and salt, mixing until just incorporated. Then add the buttermilk, lemon zest, and lemon juice, again stirring only until the batter is uniform.
  4. Divide the batter between three 8 inch springform pans lined with parchment paper.
  5. Bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Allow to cool fully.

Topping:

  1. Beat the heavy cream, confectioners’ sugar, vanilla, and almond extract together with a mixer until it forms medium peaks- which are firmer than soft peaks but not quite stiff peaks.

Assemble:

  1. Top each layer with one cup (one heaping cup, that is) of whipped cream. Spread the whipped cream level and sprinkle with fresh fruit.
  2. Repeat for the remaining layers.Β 
  3. Chill the cake for 2 hours before serving.
  4. Store any leftover cake in the fridge.

Notes

Thanks to Sally’s Baking Addiction for the recipe!

Before you go:

Click on the purple “Reply” button to post your cake to this discussion thread. Click the arrow icon on someone else’s post to give them some feedback on their cake!

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