Butter Lemon Cream Berry Cake

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Preheat oven to 350 degrees. Grease and flour two 8 inch round pans and set aside.

CAKE:

1-1/2 cups flour

1-1/2 tsp baking powder

1/4 plus 1/8 tsp salt

8 Tbsp butter, softened

1 cup sugar

2 eggs, room temperature

1/2 cup whole milk

Combine flour, baking powder and salt in a bowl, set aside.

Place butter in bowl of mixer and beat till fluffy. Add sugar and beat till texture of wet sand. Add eggs one at a time till incorporated. Scrape down sides of bowl and add half of flour mixture, beat. Add milk and beat till smooth. Add rest of flour mixture, beat about 2 minutes. Pour into prepared pans and bake for 35-40 minutes, until toothpick inserted in center comes out clean. Place pans on cooling racks and cool about 15 minutes. Turn out of pans and cool completely.

Filling:

1 cup mascarpone, room temperature

2 cups heavy whipping cream

2 Tbsp sugar

1 tsp lemon extract

Place Mascarpone in bowl of mixer, with whisk attachment, beat till fluffy. Add sugar and extract,beat until incorporated. Slowly add whipping cream and beat till stiff peaks. Place in fridge till ready to use.

Berries

I used Strawberries,Raspberries and blackberries. Put you can use what ever berries you like. I cleaned hulled and sliced the strawberries and left the others whole. I placed them in a bowl with a teaspoon of sugar for about 15 minutes.

To Assemble:

Place one layer of cake and top with lemon cream and half berry mixture. Place second cake on top the cream and rest of berries. Store in fridge till ready to serve.

ENJOY 🙂

 

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2 thoughts on “Butter Lemon Cream Berry Cake

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