Very Berry Lemon Cake
  • Cooking Time: 25-35 minute bake time
  • Servings: 12
  • Preparation Time: 15-20 minutes
  • 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
  1. 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.
I love the flavors of fresh berries with a fresh lemon cake.