Berry Cake with Lemon Whipped Cream

I recently found a gem of a cookbook I checked out from the library called America’s Test Kitchen Menu Cookbook and found this easy berry cake with lemon whipped cream recipe. 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. 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.

Berry Cake with Lemon Whipped Cream

Cake:

• 1 ½ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 8 tbsp unsalted butter, softened
• 3/4 cup + 2 tbsp white sugar, divided
• 2 large eggs plus 1 large egg white, room temperature
• 1 tsp vanilla
• 1/3 cup whole milk, room temperature
• 3/4 cup fresh blackberries
• 3/4 cup fresh raspberries
• 1/2 cup fresh blueberries

Whipped Cream:

• 1 cup heavy whipping cream, ice cold
• 2 tbsp powdered sugar, more if desired
• 1 tsp lemon zest
• 1 tsp lemon juice
• 1/2 tsp vanilla

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.

Prepare the cake by whisking 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.

Bake the cake by placing it 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 the pan halfway through baking.

Let the cake cool in the pan for at least 30 minutes.

Make the lemon whipped cream by pouring the ice-cold heavy whipping cream into an ice-cold large bowl. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat with a hand mixer 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.

Berry Cake with Lemon Whipped Cream

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Dessert

Cuisine: American

Servings: 8 - 10

Author: Pam - For the Love of Cooking

Equipment

• 9-inch Round Cake Pan
• Hand mixer

Ingredients

Cake:

• 1 ½ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• 8 tbsp unsalted butter softened
• ¾ cup + 2 tbsp white sugar divided
• 2 large eggs plus 1 large egg white room temperature
• 1 tsp vanilla
• ⅓ cup whole milk room temperature
• ¾ cup fresh blackberries
• ¾ cup fresh raspberries
• ½ cup fresh blueberries

Whipped Cream:

• 1 cup heavy whipping cream ice cold
• 2 tbsp powdered sugar more if desired
• 1 tsp lemon zest
• 1 tsp lemon juice
• ½ tsp vanilla

Instructions

• 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.
• Prepare the cake by whisking 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.
• Bake the cake by placing it 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 the pan halfway through baking.
• Let the cake cool in the pan for at least 30 minutes.
• Make the lemon whipped cream by pouring the ice-cold heavy whipping cream into an ice-cold large bowl. Add the powdered sugar, lemon zest, lemon juice, and vanilla. Beat with a hand mixer 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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Side Note: Don’t forget about entering the GIVEAWAY!

Click over to this recipe for Tart Cherry & Pomegranate Curd because R.W. Knudsen is offering two lucky readers one bottle each of  R.W. Knudsen Family Just Juice. 

To enter the giveaway simply head over to the Tart Cherry & Pomegranate Curd post by clicking this link then leave a comment – it’s as easy as that! Good Luck!

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