Dreamy Lemon Berry Frosty Food

LEMON BLUEBERRY CAKE

Steps:

• Preheat the oven to 325°F and grease and flour three 6 inch cake pans OR two 8 or 9 inch cake pans. Set aside.
• Combine the sugar and the lemon zest in a small bowl and rub the lemon zest into the sugar with your fingers to infuse the sugar. Set aside.
• In a stand mixer fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.
• Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
• Add the eggs in one at time, scraping down the bowl in between each addition. Add the lemon extract and the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
• In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It's okay if the batter still has a few lumps in it-you don't want to over mix it.
• Last, fold in the blueberries. Do not over mix.
• Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven, so if the cakes need a little more time, give it to them. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely.
• While the cakes cool, make the frosting. Beat the butter and cream cheese together until combined. Scrape down the bowl and add the powdered sugar, 1 Tablespoon of the milk, vanilla extract, lemon extract and salt. Beat until light and fluffy, about two minutes. If the frosting is too thick, add in a Tablespoon of milk at a time until desired consistency.
• Place first cake on a cake stand, then top with generous amount of frosting. Layer second and third layers, frosting the same amount in between each. Frost edges of cake with remaining frosting. If making a naked cake, use an offset spatula to scrape off any excess frosting. If desired, top with blueberries and flowers.

LEMON-RASPBERRY TRIFLE

Steps:

• Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
• Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
• Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
• In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

CREAMY LEMON BERRY DESSERT

Steps:

• DISSOLVE cherry gelatin in 3/4 cup boiling water in medium bowl. Stir in preserves. Coat 6-cup ring mold with no-stick cooking spray. Pour gelatin mixture into mold. Chill 30 minutes.
• DISSOLVE lemon gelatin in 1 cup boiling water in medium bowl. Add sweetened condensed milk and sour cream. Beat with electric mixer on medium speed until blended. Pour over chilled berry layer. Chill 2 hours or until firm. Unmold onto serving platter.
• COMBINE 1 cup raspberries and 1 cup blackberries. Fill center of mold. Garnish outside of dessert with remaining berries and mint leaves.

REAL STRAWBERRY FROSTING

Steps:

• Place strawberries in a blender; puree until smooth.
• Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
• Beat butter with an electric mixer in a bowl until light and fluffy.
• Beat 1 cup confectioners' sugar into butter until just blended.
• Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
• Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
• Beat last 1/2 cup confectioners' sugar into mixture until just blended.

CLASSIC FROSTY LEMONADE RECIPE BY TASTY

Steps:

• To a blender, add the ice, lemon zest, lemon sorbet, and lemonade.
• Blend until smooth.
• Serve immediately to drink or freeze for 30 minutes to eat with a spoon.
• Enjoy!