Very Berry Lemon Cake Recipes
VERY BERRY LEMON CAKE
Make and share this Very Berry Lemon Cake recipe from Food.com.
Provided by Potluck
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 5
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 -- .
Nutrition Facts : Calories 254.4, Fat 7.4, SaturatedFat 1.7, Cholesterol 74, Sodium 317.1, Carbohydrate 42.6, Fiber 1, Sugar 27, Protein 4.9
LEMON AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
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.
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- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
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