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Fresh Summer Layer Cake

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Yield: 10 servings
Prep Time: 30 minutes
Bake Time: 25 minutes per layer (about 75 minutes total)
Cooling Time: 1 hour
Total Time: About 2 hours

Ingredients

Scale

  • 3 cups (375g) all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (227g) unsalted butter, room temperature

  • 2 cups (400g) granulated sugar

  • 4 large eggs, room temperature

  • Zest of 2 lemons

  • 1/4 cup fresh lemon juice

  • 1 tablespoon vanilla extract

  • 1 cup (240ml) buttermilk, room temperature

  • 1 cup fresh blueberries

  • 1 cup fresh strawberries, sliced

  • For Frosting:

    • 1 cup (227g) unsalted butter, room temperature

    • 4 cups (480g) powdered sugar

    • 3–4 tablespoons heavy cream

    • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

  • In a bowl, whisk together flour, baking powder, baking soda, and salt.

  • Beat butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.

  • Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, and vanilla.

  • Alternate adding dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients. Mix until just combined.

  • Divide batter evenly into pans. Bake 25 minutes or until a toothpick comes out clean. Cool 10 minutes, then transfer to racks to cool completely.

  • For frosting, beat butter until creamy. Gradually add powdered sugar. Add heavy cream and vanilla. Beat until light and fluffy.

 

  • Assemble cake: place one layer on plate, spread frosting, add berries, repeat for all layers. Frost outside of cake. Decorate with remaining berries and lemon zest.

Find it online: https://easyrecipebooks.com/fresh-summer-layer-cake/