I have been trying to perfect a lemon cake recipe for a while now. You know, the perfect lemony cake with a tart lemon glaze…
This recipe is that cake for me… Kicked up one notch with berries mixed in! I adapted this recipe from one I found over at The Italian Dish and
Lemon Berry Cake with Lemon Glaze Recipe
Ingredients:
for the cake:
1 cup butter, softened
2 cups sugar
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
zest of 2 large lemons
4 large eggs
1 teaspoon vanilla
1 cup milk
3 cups frozen mixed berries
for the glaze:
1/2 cup fresh lemon juice (from the 2 lemons)
3 cups powdered sugar
Directions:
Preheat the oven to 350ºF. Butter and flour two 9×5″ loaf pans. (You could also do this in one large bundt pan!)
Cream together the butter and 2 cups sugar on medium high until light and fluffy. In a separate bowl, whisk together the flour, baking powder, salt and lemon zest; set aside.
Beat the eggs into the butter/sugar mixture, one at a time, until well blended. Mix in the vanilla.
Take 2 teaspoons of the flour mixture and toss into the bowl of frozen berries to coat.
Mix the rest of the flour mixture into the batter, alternating with the milk (flour, milk, flour, milk, flour) until just blended. Gently fold in the frozen berries.
Spread the batter into the prepared pans and bake for 65-70 minutes, until a toothpick inserted into the center comes out clean.
Let the cakes cook in the pans for 10 minutes and then turn them out onto a cooling rack. Allow the cakes to cool completely before glazing.
When the cakes are cool, whisk together the fresh squeezed lemon juice and powdered sugar until smooth. Pour over the cakes and let sit until set.