This lemon berry cake has layers of moist lemon cake with smooth lemon curd and a berry compote topped with a rich cream cheese frosting.
With summer just around the corner, desserts with fresh berries and other fruits are just what we need. And this Lemon Berry Cake includes both! It's the perfect dessert for your summer parties and celebrations!
This recipe was written and created for my new baking column calledLong live, love, axisin Rivertown Magazine! It is a magazine found in Rockland County, New York. Here is a link to the column on page 19.Clutch:
What are layer cakes?
Layer cakes are a stack of several layers of butter or sponge cake. with stuffing in the middle. There are so many options that the filling can contain. Some are buttercream toppings, fruit-based fillings, curds, whipped cream, mousses and more.
For this Lemon Berry Cake, the fillings used are lemon curd and a berry compote. And the combination is amazing!
What is Lemon Curd?
Lemon curd is a type of fruit curd made from eggs, sugar, butter and fruit juice, usually citrus fruits such as lemon, lime and grapefruit. But all kinds of fruit juices or purees can be used. It can be used to prepare many types of baked goods.
Fruit curd was first used in the late 19th century in Great Britain. Scones and tea were often served. They weren't the kind of fruit curds we make today. It was made by adding lemon to cream to form curd, then separated from the whey by gauze. It was like a 'lemon cheese'.
For this recipe you can use homemade lemon curd, or curd from a jar. Both work great.
What berries are used for the berry compote in Lemon Cake?
Fresh blueberries and blackberries are used in the Lemon Cake compote. Berries are boiled with a small amount of sugar, lemon juice and water. The berries are cooked until they begin to break down. After removing the compote from the heat, let the mixture cool to room temperature. The compote can then be placed in the refrigerator to cool further or come to room temperature as is.
What are the main ingredients used in Lemon Cake?
lemon-Fresh lemons are used in the cake and lemon curd. Fresh lemon juice tastes better than bottled juice.
Eggs-The yolks in the curd help to thicken it and give the curd a rich flavor.
bagaA combination of blueberries and blackberries is used for the fruit compote.
Nata-The cream in the cake batter combined with buttermilk makes the cake softer and moister than whole milk.
Cream cheeseCream cheese is added to the icing to make it creamier.
Sugar-Granulated sugar is used in the cake layers and powdered sugar is used in the frosting.
How is lemon curd made?
To make the Lemon Cake, start with the lemon curd. Add egg yolks, sugar, lemon zest, lemon juice, cornstarch and cream to a small saucepan. Cook over low to medium heat, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Many curds are cooked in a bain-marie, but I prefer this method, boiling directly in a pot over low heat. I got the same results this way. But if you feel more comfortable cooking it in a small amount of boiling water, you can do that too.
Remove the cottage cheese from the heat and immediately strain through a fine-mesh sieve. Use a rubber spoon or spatula to push the curds. This is done to remove any small pieces of hard-boiled egg that may form during the curd-making process.
Add butter and beat until completely melted. Place the curds in an airtight container. Refrigerate for 2 hours or overnight.
How are cake layers made?
For the cake, beat the eggs and sugar on medium speed for 3-4 minutes. You want the mixture to be fluffy and lighter in color. Beating also adds air to the eggs, which also form halos as the cake rises as it bakes.
Add butter, oil, lemon zest and remaining wet ingredients. Beat the mixture until everything is incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the mixer until smooth. You don't want to mix the dough too long.
Divide the batter into 3 20cm tins and bake for 40-45 minutes, let the cake layers cool on a wire rack. They must be completely cooled before assembling the cake. Cakes can also be baked a day in advance.
How is the Lemon Berry Cake composed?
Level each cake layer with a knife or cake leveler. You want the layers to be completely flat and even. Place one layer in a pie plate. Add about 1 cup of the cream cheese frosting to a pastry bag or a zip-top plastic bag can also be used. Trim about 1/2 inch from the edge of the pocket. Place a ring of icing around the cake pan. Using a spatula, spread 2-3 tablespoons of the lemon curd into the icing ring. Spread to cover the entire area. Add 2-3 tablespoons of the berry compote on top of the lemon curd. Place a second layer of cake on top. Repeat the process with the second layer. Place the third layer on top with the printed side down.
Add frosting to the sides and top of the cake. Use a large scraper to scrape down the sides of the cake, leaving parts of the cake exposed. This will give the cake a more rustic look. Decorate with flowers and berries.
Common questions:
Is butter necessary for lemon curd?
Lemon curd can be made without butter, but it will taste different. Butter is important to give the curd its creamy consistency. If you don't use enough butter, your lemon curd will be watery.
How do you store leftover lemon curd?
Store any leftover lemon curd in an airtight container in the refrigerator for up to 3 days.
How do you store Lemon Berry Cake?
Store the cake at room temperature in an airtight container or wrapped in plastic wrap for up to 24 hours. Or store in the refrigerator in a sealed container or covered with plastic wrap for up to 5 days.
Other lemon dessert recipes:
Blackberry Cheesecake Crepe Pie With Lemon
Meyer Citroën Merengue Tartrepen
Lemon and raspberry cupcakes
Lemon and Blueberry Pie
Lemon and Berry Bundt Cake
Lemon Olive Oil and Rosemary Cake
lemon meringue pie
Lemon Crumble Cake with Blackberries
Lemon pie
This lemon berry cake has layers of moist lemon cake with smooth lemon curd and a berry compote topped with a rich cream cheese frosting.
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Setup time40minutes minutes
cooking time1hours hours 10minutes minutes
Total time1hours hours 50minutes minutes
ClassroomDessert
kitchenamericano
portions12 portions
Ingredients
Lemon Pudding
- 4 egg yolks
- 1/3 Cup granulated sugar
- 1 soup spoon lemon zest
- 1/3 Cup freshly squeezed lemon juice
- 1 soup spoon maize starch
- 1 soup spoon milk cream
- 6 soup spoon butter
Red fruit compote
- 1 Cup fresh blueberries
- 1 6 ons box of blackberries
- 2 soup spoon granulated sugar
- 1 teaspoon lemon juice
- 1 soup spoon water
It was
- 1 3/4 cups granulated sugar
- 1 Cup vegetable oil
- 1/4 cup + 2 tablespoons butter, room temperature
- 4 eggs + 1 egg white, room temperature
- 1 soup spoon vanilla extract
- 1 1/2 teaspoon lemon juice
- 1 soup spoon lemon zest
- 3 3/4 cups wheat flour
- 1 eat + 1 tablespoon baking powder
- 3/4 teaspoon Sodium carbonate
- 3/4 teaspoon salgado
- 3/4 Cup butter, room temperature
- 1 1/2 Cup sour cream, room temperature
Enamel
- 8 ons Cream cheese
- 1/2 Cup softened butter
- 5 cups powder sugar
- 1 soup spoon milk cream
- 1/2 teaspoon vanilla extract
Instructions
Lemon Pudding
-
Place egg yolks, sugar, lemon zest, lemon juice, cornstarch, and cream in a small saucepan; beat by hand to combine. Cook over low to medium heat, stirring constantly, until the mixture thickens, about 5 to 10 minutes.
Remove the curds from the heat and immediately strain through a fine-mesh sieve, pushing the curds around with a spoon or rubber spatula. Discard any small pieces of hard-boiled egg left in the colander. Add butter and beat until completely melted. Place the curds in an airtight container. Refrigerate for 2 hours or overnight.
(Video) 9.7 million view peach mochi 🍑 Made with real peaches~
Red fruit compote
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Add blueberries and blackberries to a small saucepan over medium heat. Add sugar, lemon juice and water. Boil the fruit for 15-20 minutes, stirring every few minutes until the berries begin to break down. Remove from hot and let cool. Once cooked, place in a covered container and refrigerate for 2 hours or overnight.
It was
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In the bowl of a hand mixer fitted with the paddle attachment or in a large bowl fitted with an electric mixer, beat the eggs and sugar on medium speed for 3-4 minutes until the mixture is fluffy and lighter in color. Add the butter, oil, vanilla extract, lemon juice and lemon zest and beat the mixture for about 30 seconds. Add the cream and buttermilk and mix until incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the mixer until smooth.
Divide the dough into 3 molds of 20 cm. Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely on a wire rack.
Enamel
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Add the butter, cream cheese and powdered sugar to the mixer. Mix on medium speed while adding vanilla and heavy cream. Put it aside.
Assembly
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Level each cake layer with a knife or cake leveler. Place one layer in a pie plate. Place about 1 cup cream cheese frosting into a pastry bag or zip-top plastic bag and cut off about 1/2 inch from the tip of the bag. Place a ring of icing around the outside. Using a spatula, spread 2-3 tablespoons of the lemon curd into the icing ring. Spread to cover the entire area. Add 2-3 tablespoons of the berry compote on top of the lemon curd. Place a second layer of cake on top. Repeat adding the pastry ring, lemon curd and berry compote in the second layer. Place the third layer on top with the printed side down.
Spread the frosting around the cake, starting from the bottom up. Spoon more frosting over the top, then use a spatula to smooth the frosting over the top and sides. Use a large scraper to scrape down the sides, leaving portions of the sides of the cake exposed. This will give the cake a more rusty look. Refrigerate the cake again for about 30 minutes or until the frosting is completely set.
Decorate the cake with flowers, blueberries and blackberries.
Keywordlemon, lemon cake, lemon cake
FAQs
What is lemon curd? ›
What Is Lemon Curd? Lemon curd is a cooked mixture of eggs, lemon juice and zest, sugar, and butter. It's a versatile lemony spread or citrusy topping. It can be used as a spread for things like scones or toast. The butter makes it a rich but tart dessert topping on pancakes, waffles or ice cream.
What is lemon curd made of? ›You need 5 ingredients for lemon curd recipe: egg yolks, fresh lemons, sugar, salt, and butter. Each ingredient serves a critical purpose for thickening and flavoring. The egg yolks thicken the curd, just as they do in creme brûlée or butterscotch pudding. Use real lemons; you need both the zest and juice.
What goes with lemon cake? ›- 1 – Ice Cream.
- 2 – Fruit Salad.
- 3 – Strawberry Jam.
- 4 – Sweetened Ricotta.
- 5 – Compote.
- 6 – Grilled Fruit.
- 7 – Caramel Sauce.
Lemon extract (mixed with water) can also be a great substitute for lemon juice in baking. It is highly concentrated—you won't need as much to get a yummy lemon flavor.
What's the difference between a curd and a custard? ›Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste.
Can I substitute lemon pie filling for lemon curd? ›Lemon curd and lemon pie filling are very similar, but are different in texture. Lemon pie filling in typically thickened with cornstarch and usually doesn't contain butter. Whereas, lemon curd does have butter and a lot of lemon juice and zest, which results in a smoother feel and stronger lemon flavor.
Why did my lemon curd turn green? ›If your lemon curd turns green, it's likely had a reaction something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd and could even cause a slightly metallic aftertaste.
Why is my lemon cake soggy? ›Perhaps you underbaked it. Due to the amount of butter and eggs in this batter, it takes a long time to bake. Test by inserting a skewer into the middle of the cake. If it comes out clean it's ready, if there is batter on it, it needs longer in the oven.
Should lemon cake be refrigerated? ›Always refrigerate any cake with a frosting that contains eggs or egg whites, or one that has whipped-cream frosting or any type of filling — be it whipped cream, custard, fruit or mousse. You won't hurt a cake by refrigerating it, but the cold does dry it out.
What fruit goes best with lemon? ›Lemon: Pairs especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla.
Can you buy lemon curd in the grocery store? ›
Lemon curd is typically found in the baking aisle or near the jams and jellies section of a grocery store. Lemon curd is a product of the jam and jelly section of most grocery stores. You can check the shelf next to marmalades and jams, where you may find a few jars of lemon curd.
What is another name for lemon curd? ›Lemon curd's texture is smooth and silky, similar to a very smooth, creamy custard, and thick enough to be spread on scones and other foods. In Britain, lemon curd is also known as "lemon cheese," and other fruit curds are known as "[name of fruit] cheese."
Can you purchase lemon curd? ›Trader Joe's Imported English Authentic Lemon Curd Great on Breakfast Goods, As a Dessert Topping, As a Filling for Tarts ,Pastries Etc.
Can I use bottled lemon juice instead of fresh? ›Nutritionally speaking, bottled and fresh lemon juice are the same. Both are high in vitamin C (although fresh contains much more), folate, and potassium, and low in calories and fat. But one thing that isn't the same is the taste. Bottled lemon juice just tastes different.
Which lemon is better for baking? ›Meyer Lemons - Meyer lemons are actually a cross between a citron and a mandarin orange, which is what makes them sweeter than your typical lemon. These are my favorite lemons and the ones I typically use to cook with.
Can I use vinegar instead of lemon juice in cake? ›Vinegar. Vinegar is an excellent substitute for lemon juice in cooking or baking when only a small amount is needed. Much like lemon juice, it's tart and acidic. In these recipes, it can be used as a one-to-one replacement (6).
What is Obama cake? ›Brown Sugar Bakery's fresh-baked signature Obama Cake consists of moist and buttery layers of yellow cake, dark chocolate cake, and red velvet cake. It's frosted with real cream cheese icing and pecans!
What is Elvis Presley cake? ›It's basically a pineapple poke cake, but in its own way. Apparently, Elvis used to ask his Grandma to make him this cake every time he visited, for good reason – and that's it's called Elvis Presley cake.
Is custard more unhealthy than ice cream? ›While the calorie count may vary with flavors, ice cream in general is likely to have more calories and fat than frozen custard: 207 calories and 11 grams of fat for 100 grams of vanilla ice cream vs. 122 calories and four grams of fat for 100 grams of frozen custard.
What are the 3 types of custard? ›There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.
Which is healthier frozen yogurt or frozen custard? ›
Frozen Custard
While this is responsible for custard's creamy, thick texture, it does equate to higher calories than a frozen yogurt. On the flipside, it also has 1 to 2 more grams of protein, and you'll get an added dose of biotin because this frozen treat keeps the yolk in the mix.
The lemon meringue filling is thickened with cornstarch. But if you overwork the filling, the cornstarch's thickening abilities are weakened, and you'll be left with a runny mess. To prevent this, you'll cook the filling in two intervals.
Why didn't my lemon curd get thick? ›Why is my Lemon Curd not set? The most common reason Lemon Curds is not set is because it has not been cooked long enough to thicken the egg yolks. Lemon Curd needs to be cooked over medium-low heat for about 5-10 minutes until the curd reaches 170 degrees F in order for it to thicken.
Can I substitute cream of tartar for lemon juice? ›Cream of tartar is similar to both vinegar and lemon juice in its acidity, and each of them will work in its place, in a pinch.
Why does my homemade lemon curd taste metallic? ›There are a few reasons why your lemon curd may taste metallic. The most common reason is usual due to using aluminum or metal bowls. The acid in lemon juice tends to react with metal, and sometimes eggs can react with aluminum.
Can you overcook lemon curd? ›Can you overcook lemon curd? Yes, overcooked lemon curd will become lumpy instead of smooth.
Does lemon curd in a jar go bad? ›Unopened canned jars will keep for up to three months in the refrigerator. Once opened, the jars should be used within a week.
What is Mary Berry's favorite cake? ›The Queen of Baking has written more than 70 cookbooks since 1970. A national icon, Mary Berry's best recipe is one of her most traditional: a delicious lemon drizzle traybake, cooked to sweet and zingy perfection.
What's in a Robert Redford cake? ›Although it's hard to pinpoint how the name came about, the dish is also known as the "Robert Redford dessert," the "next-best-thing to Robert Redford" and the "better-than-sex dessert." Sinfully rich, this pan dessert is similar to the chocolate delight dessert, with layers of cream cheese, whipped topping, and two ...
What is Elvis Presley's favorite cake? ›It's no wonder this was Elvis's favorite cake. It's basically a pineapple poke cake, but in its own way. Apparently, Elvis used to ask his Grandma to make him this cake every time he visited, for good reason – and that's it's called Elvis Presley cake.
What is Martha Stewart's favorite cake? ›
Our number one recipe of all time is no-bake cheesecake, which features a classic graham cracker crust and a filling made with sugar, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract.
What is a British sponge cake? ›Traditional Victoria Sponge Cake consists of 2 layers of light-as-air sponge cake that sandwich whipped cream and jam. Perfect for a British afternoon tea treat or anytime dessert.
Do you have to soak fruit for a fruit cake? ›For a rich and delicious fruit cake and plum cake, it is a must to pre-soak fruits. Like many traditions and family recipes, this process of preparing fruit for Christmas cake is different in each household. It also depends on the cake recipe and how are fruits & spices incorporated into it.
How do you keep fruit cake moist? ›We recommend wrapping your fruitcake in plastic wrap before placing your cake in an airtight container. Then, place that container in the fridge. Doing this can ensure your fruitcake says fresh for up to two months.
Can I add fresh fruit to a cake mix? ›Can you add fresh fruit to box mix? I have experimented a few times with adding fresh fruit to box mix and it generally works really well. Strawberries work best if you use a reduced puree or fruit preserves so that you aren't adding too much liquid into the cake recipe.
What is the difference between a sponge cake and a Victoria sponge? ›Victoria sponge cake is a British cake. It's a vanilla sponge cake that is sandwiched with jam and buttercream (or whipped cream) filling. It is one of the different types of sponge cake. Others are not typically sandwiched with jam and cream filling.
Why do you put vinegar in a sponge cake? ›Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
Is sponge cake better with oil or butter? ›Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.