Lemon Berry Christmas Cake

• toplam süre: 33 minutes

Malzemeler

For the Cake

2 ½ cups (320g) flour

1 ½ cups (300g) sugar

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup (170g) butter (softened)

3 large eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

2 teaspoons vanilla

1 cup (240ml) buttermilk

1 ½ cups (200g) mixed fresh berries (blueberries, raspberries, blackberries)

1 tablespoon flour (for coating the berries)

Lemon-Blackberry Filling

225g cream cheese (at room temperature)

56g butter

1 cup (120g) powdered sugar

1 tablespoon lemon juice

½ cup (70g) lightly mashed mixed berries

Lemon Frosting

226g butter (softened)

225g cream cheese

4 cups (480g) powdered sugar

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla

For Decorating

Fresh berries

Thin lemon slices

Powdered sugar

Yöntemler

Preparing the Cake Layers

Preheat the oven to 175°C. Grease two 20–22 cm cake pans and line the bottoms with parchment paper.

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Add the softened butter and beat until the mixture has a sandy texture.

Add the eggs one at a time.

Add the lemon zest, lemon juice, and vanilla.

Add the buttermilk to create a smooth cake batter.

Mix the fruit with 1 tablespoon of flour and gently fold into the batter with a spatula.

Divide the batter into the pans and bake for 25–30 minutes.

Let the cakes cool completely.

Make the Lemon-Blackberry Filling

Beat the cream cheese and butter for 2–3 minutes.

Add the powdered sugar and beat until fluffy.

Add the lemon juice.

Fold in the crushed berries with a spatula.

Lemon Frosting

Beat the butter and cream cheese for 3 minutes.

Gradually add the powdered sugar.

Add the lemon zest, lemon juice, and vanilla.

If the consistency is too thick, you can add 1 tab