Very Berry Lemon Cake
"A fresh lemon cake infused with strawberries, blueberries, raspberries, and blackberries; frosted with lemon buttercream topped off with fresh berry drizzle."
Serves 12 | Prep Time 15-20 minutes | Cook Time 25-35 minute bake timeWhy I Love This Recipe
I love the flavors of fresh berries with a fresh lemon cake.
Ingredients You'll Need
For the cake:
GGFG Yellow Cake Mix or cake mix of your choice
plus ingredients to make the cake
1/2 c. fresh lemon juice from 2-3 lemons
zest from 2 lemons, very finely chopped
1/2 t. lemon emulsion (or lemon extract if you don't mind the artificial taste)
2 c. fresh berries of your choice (I usually use strawberries, raspberries, blueberries, and blackberries) if you are making the cake out of season, frozen berries can be used.
1/2 c. sugar
1/2 c. water
For the frosting:
1 stick butter
1 lb. confectioner's sugar
lemon zest, finely chopped and lemon juice from one lemon
1/2 t. lemon emulsion (or extract if preferred)
milk as needed for consistency
3 T. vegetable shortening for consistency if preferred
Directions
Make cake mix according to package instructions, substituting 1/2 c. lemon juice for the part of the liquid called for in making the cake. Add lemon zest and emulsion or extract. Bake cake as directed in a 9"x13" pan. Cool completely, then using a drinking straw, poke holes 1" apart over all of cake. Meanwhile in a saucepan combine 1/2 c sugar and 1/2 c. water and bring to a boil, simmer until reduced and syrupy. Turn off heat, add berries and mash berries with a potato masher. Cool. Pour all but about 1/2 c. over top of cake, spreading evenly. Put in fridge to cool. Meanwhile make the frosting by creaming butter, then slowly add confection's sugar alternately lemon juice. Beat well. Add milk as needed. Add zest and emulsion. Add shortening for consistency as needed. Frost cake and drizzle with remaining berries.
