By Lauren Mason of Sterilite Corporation
Looking to find the perfect gift for mom this Mother’s Day? Nothing says “I love you” like a homemade cake and an afternoon spent with the whole family. This Lemon Berry Cake is a delicious springtime dessert that is bound to make your mom smile! What better way celebrate mom than with food and family.
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/4 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1/2 cup fresh squeezed lemon juice
• 2 cups fresh raspberries
Lemon Cream Cheese Frosting:
• 8 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 4 cups confectioners' sugar
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons sour cream
• 1/2 cup strawberry preserves
• 1 cup fresh strawberries
1) Preheat the oven to 350 degrees (F). Grease two 9-inch round cake pans with nonstick cooking spray.
2) In a large bowl using an electric mixer, combine the butter, both sugars, and vanilla extract. Beat on medium speed, until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Set aside.
3) In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add this dry mixture into the wet ingredients and beat on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Add in the milk, sour cream, and lemon juice, stirring until everything is incorporated. Be sure not to over mix.
4) Gently toss the raspberries with 2 tablespoons of all-purpose flour. This dusting of flour helps keep the berries afloat during the baking process, and ensures you won’t slice into a cake full of sunken berries. Add the raspberries to the batter, folding in using a rubber spatula.
5) Divide the batter evenly among the greased pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden.
6) While the cakes cool, you can make the frosting. In a large bowl using an electric mixer, beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes. Reduce the speed to low and gradually add in the confectioners' sugar.
7) Add in lemon zest, lemon juice and the sour cream and continue mixing the frosting until very light and fluffy. If the frosting seems too thin, add a little more confectioners' sugar. If the frosting seems too thick, add in a little more sour cream.
8) When the cakes have completely cooled, frost the first cake round and top with the strawberry preserves. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Continue frosting the cake, until the top and sides are evenly frosted.
9) Add sliced strawberries to the top of the cake for decoration.
To ensure that your Lemon Berry Cake stays fresh until Mother’s Day, keep it in Sterilite’s Cake Server. It is perfect to store, transport, and serve your lovely homemade cake.