Lemon Cake With Berries Recipes

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.

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar. Serve with fresh fruit and whipped cream.

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.

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.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.
• Whisk together flour, baking powder, zest, and salt.
• Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.
• Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.
• While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.
• Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).
• Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.

Steps:

• Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
• In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

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.