This Lemon Cake with Berries brings together the tangy brightness of lemon cream with the sweet juiciness of berries, making it a refreshing dessert for any occasion. With a soft, fluffy base and a luscious filling, it’s the perfect combination of citrus and fruit in every bite. Here’s how to make this delightful cake, step by step.
Prep These Ingredients
For the Lemon Cream:
- 100 ml lemon juice – For a sharp, citrusy flavor.
- 250 ml milk – Provides a creamy texture to the filling.
- 3 egg yolks – Adds richness and helps thicken the cream.
- 180 g sugar – Sweetens the lemon cream.
- 50 g cornstarch – Thickens the mixture into a smooth cream.
- Zest of 1 lemon – Enhances the lemon flavor.
For the Cake Base:
- 2 eggs – Creates structure and lightness in the batter.
- 200 g all-purpose flour – Forms the foundation of the cake.
- 30 g potato starch – Adds a soft, tender texture.
- 150 g granulated sugar – For sweetness.
- 200 ml milk – Helps the batter come together smoothly.
- 40 g melted butter – Adds richness and moisture.
- Zest of 1 lemon – Adds fresh citrus aroma.
- 1 sachet of baking powder (around 16 g) – For a light and fluffy rise.
- 200 g fresh or frozen berries – For bursts of fruity flavor in every bite.
Step-by-Step Guide
1. Prepare the Lemon Cream
Start by making the luscious lemon cream. In a saucepan, combine the milk, lemon juice, lemon zest, and cornstarch. Stir thoroughly until the cornstarch is fully dissolved and there are no lumps. Place the saucepan over low heat and stir continuously to avoid scorching.
As the mixture begins to thicken, gently whisk in the egg yolks. Keep stirring and cooking until the cream reaches a smooth, thick consistency. This process ensures that the lemon cream has a rich and silky texture.
Once it’s thickened, remove the saucepan from the heat and set the lemon cream aside to cool while you prepare the cake batter.
2. Make the Cake Batter
Preheat your oven to 180°C (350°F) in static mode. This is important to ensure even baking.
Melt the butter and allow it to cool. In a large bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy. This step adds air to the batter, creating a soft, tender crumb in the cake.
Next, add the cooled melted butter and milk, continuing to whisk until everything is combined. Incorporate the lemon zest for that fresh citrus kick, and then sift in the all-purpose flour, potato starch, and baking powder. Stir until you have a smooth, lump-free batter.
3. First Bake
Prepare a 22 cm baking pan by lining it with parchment paper. Pour in more than half of the cake batter, spreading it evenly across the pan. Bake in the preheated oven for 15 minutes, or until the surface begins to set but the cake is not fully cooked. This first bake gives the base a chance to firm up before adding the filling.
4. Add the Filling
Remove the cake from the oven and carefully spread the prepared lemon cream over the partially baked base. Ensure the cream is evenly distributed for balanced flavor in every slice.
Next, scatter the berries over the lemon cream. Whether you’re using fresh or frozen berries, they will add bursts of sweetness and a lovely contrast to the tart lemon.
Pour the remaining cake batter over the cream and berries, making sure to cover the filling completely.
5. Second Bake
Return the cake to the oven and bake for another 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The second bake ensures that the cake is fully cooked while allowing the cream and berries to meld into the layers.
6. Cool and Serve
Once baked, allow the cake to cool completely in the pan. This helps the lemon cream set and makes it easier to slice. Serve the cake at room temperature, and enjoy the combination of zesty lemon, tender cake, and juicy berries.
This Lemon Cake with Berries is perfect for any gathering or as a delightful treat after dinner. It offers a burst of fresh flavor and creamy richness, making it a hit with lemon lovers and fruit enthusiasts alike. 🍋🍓
Lemon Cake with Berries
Ingredients
For the Lemon Cream
- 100 ml lemon juice
- 250 ml milk
- 180 g sugar
- 50 g cornstarch
- 1 lemon zest zest of 1 lemon
For the Cake Base
- 200 g all-purpose flour (farina)
- 30 g potato starch
- 150 g granulated sugar
- 200 ml milk
- 40 g melted butter
- 1 lemon zest zest of 1 lemon
- 1 sachet baking powder (around 16 g)
- 200 g fresh or frozen berries
Instructions
Prepare the Lemon Cream
- In a saucepan, combine milk, lemon juice, grated lemon zest, and cornstarch. Stir well until all lumps dissolve. Cook on low heat while stirring continuously.
- Once the mixture begins to thicken, add the egg yolks and continue to cook, stirring until a thick cream forms.
- Remove from heat and let the lemon cream cool.
Prepare the Cake Batter
- Preheat the oven to 180°C (350°F) in static mode. Melt the butter and let it cool.
- In a bowl, whisk together the eggs and granulated sugar until the mixture becomes light and fluffy. Add the melted butter and milk, and continue to mix.
- Add the grated lemon zest, flour, potato starch, and baking powder, mixing until you have a smooth batter.
First Bake
- Line a 22 cm baking pan with parchment paper and pour in more than half of the cake batter. Bake in the preheated oven for 15 minutes.
Add the Filling
- Remove the partially baked cake from the oven and spread the prepared lemon cream evenly over the top. Scatter the fresh or frozen berries over the cream.
- Pour the remaining cake batter over the cream and berries, making sure to cover the filling.
Second Bake
- Return the cake to the oven and bake for another 30 minutes, or until the cake is golden and cooked through.
Cool and Enjoy
- Let the cake cool completely before serving. Enjoy this luscious lemon and berry-filled cake!
Notes
- Make sure the lemon cream is completely cool before adding it to the cake.
- Frozen berries can be used directly without thawing, but fresh berries work best for a brighter flavor.
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