This Fresh Berry Cake is a true showstopper! Soft lemon sponge layered with creamy frosting and covered with fresh strawberries, blueberries, blackberries and raspberries.
Preheat the oven to 160°C (325°F). Reduce the temperature by 20 degrees if you are using a fan forced oven. Grease and line four round 20cm (8 inch)cake tins. I use cake release spray for all my cakes, misting the tins lightly.
Put the flour and sugar into a large mixing bowl and stir to combine.
Add the eggs, butter, milk, lemon juice and zest.
Beat together using an electric hand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.
Divide the batter evenly between the prepared cake tins and level. Bake for 30-35 minutes, or until the cake is golden, springy to the touch and a toothpick inserted in the centre comes out clean. Carefully turn out onto a wire rack to cool.
Make the Syrup
Put the lemon juice and sugar in a saucepan and stir over low heat for about five minutes, or until the sugar dissolves. Leave to cool slightly.
Brush the syrup over the cake layers. You can use any leftover syrup to flavour your frosting or add it to drinks.
Make the Lemon Cream Cheese Buttercream
Put all the ingredients in a mixing bowl. Start beating with an electric hand mixer on the lowest speed setting until the ingredients combine.
Increase the speed to maximum and continue to beat until the frosting is light and fluffy, scraping the bottom and sides of the bowl halfway through.
Transfer the frosting to a piping bag fitted with a large star tip.
Assemble the Cake
Place the bottom cake layer on a stand or plate. Pipe a layer of frosting over it and level with a palette knife. Repeat with the other sponge layers.
Leave the cake naked to show the filling or smooth buttercream over the entire cake to cover.
Decorate the cake
Cover the entire cake with buttercream. Slice the strawberries and arrange around the cake. Fill any gaps with the blueberries, raspberries, blackberries and mint leaves. Serve immediately!
Notes
If you cant find self raising flour use plain (all purpose) flour and add five teaspoons of baking powder in with the flour and sugar.
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I always rely on a digital scale to measure my ingredients.
Use a hand mixer or a stand mixer this lemon cake recipe just make sure all ingredients are room temperature.
You will need four 8 inch cake pans for this recipe or you can bake the cake in two batches if you only have two.