Monday, January 5, 2015

Lemon Berry Cake… or something like that

I'll be straightforward and tell you right now that shortly after I assembled this masterpiece of yummy fruit and buttercream for days… it started to unravel and we quickly had to sing happy birthday to my sister and serve the cake!

While we sang happy birthday to my now 21 year old little sister I could see the cake buckling from the weight of the fruit I suppose so I tried singing faster in hopes the crowd would catch on but instead it felt like they slowed down.

With that disclaimer out of the way, the cake was DELICIOUS!!! How could it not be though with that much butter, cream cheese and fruit? I think I discovered my mistakes and I'll let you know to to not meet the same fate if you try and bake it! I definitely encourage you to make it because it was ridiculously easy and tastes so fresh and sweet!

Lemon Cake:
1 box white cake mix
3 eggs
1/3 cup melted butter, cooled
Zest of 2 lemons
1/3 cup lemon juice
2/3 cup buttermilk
1/2 cup sour cream (or plain yogurt)
2 cups blueberries

Raspberry Buttercream*:
1/2 cup butter, softened
8 oz. cream cheese
2 T. raspberry puree(pureed in a blender) 
strained to remove seeds
3 1/2 - 4 1/2 cups powdered sugar

Lemon Buttercream*: 
1 cup butter, softened
8 oz. cream cheese
Zest of 2 lemons
1 T. lemon juice
3 1/2 - 4 1/2 cups powdered sugar

* Let both butter creams cool in the fridge before assembling cake so that the cake doesn't fall apart mid Happy Birthday song.

How to make it…

1. Preheat oven to 350 degrees and grease three 8-inch pans.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, combine eggs, butter, lemon zest, lemon juice, buttermilk and sour cream until smooth. No electric mixer necessary, just a good old fashion hand stir!

4. Stir in cake mix and blueberries.

5. Divide batter between the three pans.

6. Bake for 17-22 minutes or until a toothpick come out clean.

7. Let the cakes cool completely.

8. Raspberry buttercream: In an electric mixer beat butter and cream cheese until smooth. Stir in pureed raspberries; gradually add powdered sugar until it reaches a desired consistency.

9. Lemon buttercream: In an electric mixer again beat the butter cream cheese and lemon zest. Stir in lemon juice and gradually add powdered sugar. 

10. To assemble the cake, stack the layers spreading the raspberry buttercream between each layer. Cover the entire cake with the lemon buttercream then top with fresh berries!


Recipe credit to Make it with a CAKE MIX by Lizzy Early

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