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.
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 needing 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 cook 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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