Lemon Berry Cake Food

LEMON-BERRY ICEBOX CAKE

Steps:

• Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
• Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
• Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
• Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
• Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
• Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

HONEYED LEMON-BERRY SNACK CAKE

Steps:

• For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
• In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
• In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
• Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
• Cool for 10 minutes in the pan set on a wire rack.
• For the glaze: Whisk together the honey and lemon juice in a small bowl.
• Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.

BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM

Steps:

• For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
• Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
• Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
• Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
• For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
• To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

LEMON BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
• Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
• Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
• Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
• Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

LEMON BERRY DUMP CAKE

Steps:

• Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter., Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack., Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.

VERY BERRY LEMON CAKE

Steps:

• Drain berries,reserve 1 c syrup for sauce.
• Combine cake mix,yogurt,and eggs.
• Blend for 1 minute at low.
• Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
• Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
• Cool on rack 15 minutes,before removing from pan.
• Cool completely.Sprinkle with powder sugar.
• Serve with sauce and whipped cream if desired.
• Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
• Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
• Bring to a boil over medium heat.Stir until thickened and clear -- .

LEMON BERRY CAKE

Steps:

• Prepare cake batter according to package directions. Stir in lemon zest. Pour into a lightly greased 13x9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter. , Bake at 350° for 33-38 minutes or until a toothpick inserted in the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.

LEMON BLUEBERRY SNACKING CAKE

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

LEMON-BERRY WEDDING CAKE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 350°F. Butter bottom of 12-inch-diameter cheesecake pan(not springform) with 3-inch-high sides and removable bottom. Line bottom of pans with parchment paper.
• Beat eggs, sugar, and oil in large bowl of heavy-duty mixer and medium-low speed 5 minutes. Increase speed to medium and beat until mixture is very thick and falls in heavy ribbon when beater is lifted, about 5 minutes. Whisk cheese, orange juice, lemon peel, liqueur, lemon juice, and vanilla in medium bowl until well blended. Add cheese mixture to egg mixture; beat at low speed until just blended. Transfer to extra-large bowl (at least 6-quart capacity). Sift flour, baking powder, and salt into large bowl. Sift dry ingredients over batter in 5 additions, whisking to blend after each addition. Transfer about 11 cups batter to 12-inch prepared pan and about 5 cups batter to 8-inch prepared pan (batter should be of equal depth in both pans).
• Bake cakes until golden brown in firm (tops may crack) and tester inserted into center comes out clean, rotating pans occasionally for even baking and covering loosely with foil if browning too quickly; about 1 hour 30 minutes. Transfer to racks; cool completely.
• Make lemon filling:
• Whisk eggs to blend in medium bowl. Combine butter, 1 1/4 cups sugar, lemon juice, and peel in heavy medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to a boil. Gradually whisk lemon mixture into eggs. Return to same pan. Stir over medium heat until curd thickens and just begins to bubble, about 3 minutes. Strain curd into large bowl. Chill until cold and thick, stirring occasionally, about 4 hours.
• Beat cream and 6 tablespoons sugar in medium bowl until firm peaks form. Fold into curd in 4 additions. Chill filling until very cold, about 2 hours.
• Make lemon syrup:
• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Chill syrup until cold, about 1 hour. (Cakes, filling, and syrup can be made 1 day ahead. Cover cakes; store at room temperature. Cover filling and syrup; keep refrigerated.
• Make preliminary assembly:
• Cut around sides of cakes to loosen. Push up pan bottoms, releasing cakes from pan. If necessary, cut between parchment and pan bottoms to loosen cakes. Invert cakes onto surface. Peel off parchment. Wash and dry pans and reassemble.
• Using long serrated knife, cut off doomed top of 8-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom cake layer, cut side up, on 8-inch cardboard. Place cake on cardboard back into pan. Brush bottom layer with 1/4 cup lemon syrup. Spread with 1 1/2 cups lemon filling. Sprinkle with 1 1/2 cups raspberries. Place top cake layer atop raspberries; press cake lightly to compact. Brush with 1/4 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap.
• Using long serrated knife, cut off doomed top of 12-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on 12-inch cardboard. Place cake on cardboard back into pan. Brush with 1/2 cup lemon syrup. Spread with 3 cups lemon filling. Sprinkle with 2 cups raspberries. Using 10- or 11-inch diameter tart pan as aid, slide top layer onto raspberries. Press cake lightly to compact. Brush with 1/2 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap. Refrigerate both cakes overnight.
• Make frosting:
• Whisk yolks and 1 cup plus 2 tablespoons sugar in large bowl to blend. Bring milk and lemon peel just to boil in heavy large saucepan. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Stir custard over medium heat until thick, about 3 minutes ( do not allow custard to boil). Strain custard into extra-large (6-quart) metal bowl; add vanilla extract. Using handheld electric mixer, beat custard until custard lightens and custard cools to room temperature, about 15 minutes. Gradually add butter; beat until well blended, scraping down sides of bowl often. (If buttercream appears curdled at any time, place bowl directly over heat for several seconds. Remove from heat and beat well; repeat warming and beating as necessary to achieve smooth texture). Set buttercream aside at room temperature.
• Stir 2 1/4 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat and boil syrup without stirring until thermometer registers 240°F, occasionally brushing down sugar crystals from sides of pan with wet pastry brush, about 7 minutes.
• Meanwhile, beat egg whites in large bowl of heavy-duty mixer until stiff but not dry. Gradually add 5 tablespoons sugar and beat until firm glossy peaks form. Gradually beat hot sugar syrup into egg whites. Continue to beat 2 minutes longer. Place bowl of meringue into larger bowl filled with ice and water. Using handheld electric mixer with clean beaters, continue to beat until meringue cools to room temperature, about 10 minutes. Gradually add meringue to buttercream, beating until well blended.
• Cut around all sides of 8-inch cake. Push up pan bottom, releasing cake from pan. Remove pan bottom, leaving cake on cardboard base. If desired, place cake on revolving cake stand. Using offset spatula, spread thin layer of frosting (about 2 1/3 cups) over top and sides of cake to anchor crumbs. Refrigerate cakes on their cardboard bases until frosting is firm, about 1 hour.
• Spread enough frosting (about 1 1/2 cups) over top and sides of 8-inch cake to coat. Spread enough frosting (about 3 cups) over tops and sides of 12-inch cake to coat. Dip large offset spatula into very hot water to warm blade; wipe dry. Run spatula over sides and tops of cakes, warming spatula repeatedly as necessary, until frosting is smooth. Using pastry bag fitted with small plain round tip, pipe border of small frosting dots around top edge of each cake. Refrigerate both cakes uncovered on their cardboard bases until frosting hardens, about 4 hours. (Once frosting is hardened, cakes can be wrapped in plastic and refrigerated up to two days or double-wrapped with plastic and frozen up to two weeks. Before continuing with recipe, thaw wrapped frozen cakes overnight in refrigerator.)
• Final assembly and decoration:
• Insert 1 dowel straight down into center of 12-inch cake to cardboard base. Mark dowel about 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 2 more dowels to same length. Press 3 cut dowels into cake, positioning about 3 1/2 inches inward from cake on platter. Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully.
• Wrap 3-foot long ribbons around base of 8-inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere. Wrap 4-foot long ribbons around base of 12 inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere.
• To serve:
• Transfer 8-inch cake to work surface; cut cake into 16 slices. Remove dowels from 12-inch cake. Staring 2 inches inward from edge and inserting knife straight down, cut 8-inch-diameter circle in center of cake. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.

LEMON - BERRY PUDDING CAKES

Steps:

• Preheat oven to 350°F Process 2 1/2 oz blackberries (12-15 berries), 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
• Butter inner top inch of six 6-oz ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter; set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow,steady stream; beat until egg whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
• Place the remekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
• Bake until cakes are set and the tops are just starting to turn golden brown, 35-40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
• Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

LEMON BERRY RICOTTA CAKE WITH MIXED BERRY SAUCE

Steps:

• FOR CAKE:.
• Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
• Cream butter and sugar until fluffy.
• Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
• Add the flour, mix until smooth.
• Pour batter into pan and spread the berries(still frozen) over the top of the cake.
• Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
• Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
• FOR SAUCE:.
• While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
• Serve a piece of cake with a spoon full of sauce over the top.