Berry Cake with Lemon Whipped Cream
I recently found a gem of a cookbook at the library called America’s Test Kitchen Menu Cookbook. Anytime I see an America’s Test Kitchen cookbook, of any sort, I always check it out. The recipes have always been a hit with my family and I learn so much from each and every cookbook. I found this cake recipe in the cookbook and I just happened to have every ingredient on hand, so of course, I had to make it. Let me just say, I am in love. This berry cake with lemon whipped cream is my idea of the perfect cake. It is slightly sweet, slightly tart, and utterly delicious. The crisp top of the cake with the sprinkled sugar baked in is amazing, the tart berries sweeten while they bake and are so flavorful in the cake. Lemon whipped cream tops this wonderful dessert and adds a great sweet/tart flavor and creamy texture to the dish. I am drooling just writing about it and I seriously can’t wait for the next special occasion when I can make this cake again. We were headed to a friend’s house for dinner that evening and I brought this cake for dessert. We all, kids and adults included, absolutely LOVED this dessert. Make this cake – you won’t regret it.
How to Make a Berry Cake with Lemon Whipped Cream
Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Coat a 9 inch round cake pan with coconut oil cooking spray.
Whisk together the flour, baking powder, and salt in a bowl.
Using a hand mixer, beat the butter and 3/4 cup of white sugar until pale and fluffy, about 3 minutes. Add the whole eggs and egg white, one at a time, and beat until combined. Beat in the vanilla until well combined.
Slowly add the flour mixture in 3 additions, alternating with 2 additions of milk, scraping down the bowl as needed, and beating with mixer until combined. Give the batter a final stir by hand. Gently fold in the berries.
Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to release any air bubbles. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the cake.
Place into the oven and bake until the top is lightly golden and a wooden skewer inserted into the center of the cake comes out clean, about 35-45 minutes, rotating pan halfway through baking. Let the cake cool in the pan for at least 30 minutes.
Make the whipped cream. Pour the ice-cold heavy whipping cream in an ice-cold large bowl. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat with a hand mixer on medium-low until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 2-3 minutes.
Slice the cake and top with the lemon whipped cream. Serve and enjoy.
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Look delicious Pam!!!
Love lemon! And berries, of course. So you know I can’t resist the combo. This looks terrific! Thanks so much.
This sounds like a real possibility for my dearly beloved’s birthday cake tonight!
I, too, am a fan of America’s Test Kitchen and I sometimes test recipes for them. Their recipes always taste good. I don’t know the menu cookbook, so I will have to check that one out. Your cake looks absolutely delicious. Love all the berries.
A fantastic cake with tea or coffee!
this is a beautiful cake! i love the pops of color from those berry jewels. great accompaniment too!
I, too, love all the recipes from ATK and Cooks’s. They really taste super. My daughter is Bridget, the one with the long blond pony tail. Have you ever tried their meat loaf with the brown sugar topping? It is out of this world!!! Check it out! And did you know that Chris will not be in the shows next year. There was a takeover by the shareholders (I think that’s who it was) and he’s off the screen next year. But he will still continue on the radio broadcasts out of Boston, probably with Bridget. She and Julia are heartbroken but the whole crew is determined to keep the show going just as it was. The show has so much information; I don’t know why more people don’t watch. But then whenever she goes anywhere to make book signings there’s a huge crowd so I guess it’s more popular than I can imagine. Anyway, I haven’t tried this recipe but I sure am going to now. Ciao!
Looks and sounds divine . I should start visiting the library again
ATK is my go-to for ALL THINGS. They just never cease to amaze me with how good and foolproof their recipes are! Love the simple and fresh flavors in this!
Pam thank you for this delightful recipe – we made some vegan substitutions and they don’t detract at all from this – flax eggs, almond milk, vegan butter — Shelley calls it cake-pie, the sugar on top really takes it to the next level. Chris
I’m so happy you both enjoyed this recipe. I love that you were able to make some successful vegan substitutions–thanks for sharing them with my readers. Thank you for taking the time to let me know how the recipe went.