Lemon Berry Cake

INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Lemon Extract
1/4 Lemon Juice
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)
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BAKING INSTRUCTIONS:

-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the Lemon extract and Lemon Juice, and mix until incorporated.

-Add the the full Measurement of the vegetable oil and lemon juice. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

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Lemon Simple Syrup

INGREDIENTS:
1 cup warm water
1/2 cup sugar
1 tsp of lemon extract or lemon juice

INSTRUCTIONS:
-add all ingredients in a glass measuring cup, mix well and its ready to use.

SWEET LEMON BUTTERCREAM

INGREDIENTS:
2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp Lemon Extract
1 tsp Lemon Juice
​Lemon Zest (optional)
1/2-1 C Heavy Cream
​Yellow Food Color (optional)

INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your lemon extract and lemon juice. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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RASPBERRY PUREÉ

INGREDIENTS:
10 ounces (300 grams) Raspberries 
2 Tbsp Granulated Sugar
1 tsp EZ Gel (thickening agent) 
1/2 tsp Lemon Juice

INSTRUCTIONS:
-In a sauce pan, over medium/high heat, heat the raspberries, sugar and lemon juice until it starts to bubble, and break down. Stir frequently. 

-Pour mixture into blender or food processor and pulse a few times. Mixture should be somewhat smooth. 

-If too thick, add splashes of water until you get your desired consistency. 

-Refrigerate for a few hours until it thickens up more, and becomes more stable.  

NOTES:
​-You can use this as a filling for Cakes and other desserts/pastries. You can also add to frostings to create a delicious and fresh tasting buttercream,
-Use this recipe and different berries to create other flavor variations, such as strawberries, blackberries and/or blueberries.