Lemon Cake With Berries Food

LEMON PICNIC CAKE WITH BERRIES

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan; set aside.
• Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
• Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy. Beat at low speed, gradually adding flour and baking powder alternately with milk to butter mixture, until well mixed. Add lemon juice, 2 teaspoons lemon zest and vanilla; continue beating until well mixed. Gently stir in egg whites.
• Pour batter into prepared pan. Bake 50-65 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, combine all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Poke holes in top of cake with toothpick; pour glaze over cake. Cool 15 minutes; remove from pan. Cool completely. Serve with fresh berries.

LEMON PUDDING CAKE WITH FRESH MIXED BERRIES

Steps:

• Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

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 PICNIC CAKE WITH BERRIES

Steps:

• heat oven to 350*F.
• in small mixer bowl beat egg white at high speed, scraping bowl often, just until stiff peaks form. set aside.
• in large mixer bowl combine 2 cups sugar and butter, beat at low speed, scraping bowl often until light and fluffy.
• add egg yolks, continue beating until creamy.
• in small bowl stir together flour and baking powder. gradually add flour mixture alternately with milk and butter mixture while beating at low speed.
• add lemon peel, lemon juice and vanilla.
• by hand fold egg whites into cake batter.
• pour into greased and floured 10" tube or bundt pan.
• bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
• in 1 qt saucepan stir together all glaze ingredients, except berries.
• cook over medium heat stirring occasioanlly until sugar is dissolved.
• with wooden pick poke holes in top of cake, pour glaze over cake.
• cool 15 minutes, remove from pan (if desired leave cake in pan to transport).
• serve with fresh berries.

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 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.

LEMON CAKE WITH SEASONAL BERRIES

Steps:

• Beat eggs until thick and pale yellow.
• Gradually add sugar.
• Mix the flour with the baking powder, salt and lemon zest.
• Set aside.
• In a separate bowl, blend the vanilla and whipping cream.
• Alternately add the flour and cream to the eggs, beginning and ending with the flour.
• Pour the batter into a greased and floured 9-inch springform pan.
• Bake at 325 degrees for about one hour and 30-40 minutes.
• Glaze: In a small bowl, blend the lemon juice and sugar.
• Poke tiny holes all over the top of the cake and spoon mixture evenly on top to let it soak in.
• Cool cake in its pan on a rack.
• This cake freezes well.
• To Serve: Slice the cake in thin wedges, Serve with fresh seasonal berries and a scoop of lemon sorbet.

ANGEL FOOD CAKE WITH LEMON CREAM AND BERRIES

Steps:

• Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
• In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
• Serve lemon cream and berries over cake.

LEMON LAYER CAKE WITH SEASONAL BERRIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter and flour three 9 inch cake pans.
• In a small bowl, whisk together flour, baking powder, and kosher salt.
• In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed).
• Beat in vanilla.
• Beat in eggs, one at a time.
• Beat in half of the flour mixture.
• Beat in milk.
• Beat in remaining flour mixture.
• Beat in lemon juice and lemon zest.
• Divide batter equally between prepared cake pans.
• Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes.
• Let cake cool in pans for fifteen minutes; turn out onto a wire rack.
• Meanwhile, in a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until smooth.
• Continue beating for 3 minutes, or until frosting begins to get fluffy.
• Taste and add more confectioner's sugar, if desired, in 1/2 cup increments, until desired level of sweetness.
• Continue to beat frosting until thick and fluffy, about 3 minutes.
• In a small bowl, break up raspberries with a fork until they have a spreadable consistency.
• Place first layer of cake on a stand or plate.
• Frost with icing then cover evenly with raspberries.
• Place second layer of cake on top of first.
• Frost with icing and cover evenly with strawberries.
• Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting.
• Decorate circumference of top of frosted cake with blackberries.