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Berry Cake with Lemon Whipped Cream
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Berry Cake with Lemon Whipped Cream

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.