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Berry-lemon Yellow Cake Recipe

Berry-Lemon Yellow Cake Recipe
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Cooking Time : 2 minutes
Serving : 12
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Prepare the ingredients before making Berry-Lemon Yellow Cake in your home. Then, follow these steps below to serve Berry-Lemon Yellow Cake for your family or friends.

Ingredients: Berry-Lemon Yellow Cake

  • Cake
  • 6 eggs yolks
  • 1 cup milk
  • 2 1/4 tsp vanilla extract
  • 3 cup cake flour (sifted)
  • 1 1/2 cup sugar
  • 1 33/100 tbsp baking powder
  • 3/4 tsp salt
  • 3 stick butter (softened)
  • Filling (Strawberry Jam)
  • 1 lb fresh strawberries (hulled)
  • 4 cup white sugar
  • 1/4 cup lemon juice
  • Frosting (Lemon Buttercream)
  • 2 stick unsalted butter (softened)
  • 5 1/4 cup powdered sugar
  • 3/25 tsp salt
  • 4 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp heavy whipping cream (or as desired)

How to Make Berry-Lemon Yellow Cake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Berry-Lemon Yellow Cake in your home by yourself.

    Step 1
  • PREPARE THE CAKE: Preheat the oven to 350°F and grease the pan(s).
  • Step 2
  • Mix the egg yolks, vanilla extract, and a small amount of the milk in a medium bowl.
  • Step 3
  • In a large bowl, combine and slowly blend the flour, sugar, baking powder, and salt.
  • Step 4
  • Add the rest of the milk and butter in small parts. Slowly increase the beating speed and slowly add the egg mixture form the medium bowl.
  • Step 5
  • Pour the batter into the pan, filling it halfway, and bake till the cake is golden-brown or until a toothpick tester comes out clean.
  • Step 6
  • Cool the cakes in the fridge.
  • Step 7
  • PREPARE THE FILLING: (Or just use your favorite strawberry jam!)
  • Step 8
  • In a large and wide bowl, crush the strawberries to mashed berry.
  • Step 9
  • Mix together the strawberries, sugar, and lemon juice in a saucepan and stir over low heat until the sugar is dissolved.
  • Step 10
  • Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 °F (105 °C).
  • Step 11
  • Cool and refrigerate before using on the cake.
  • Step 12
  • PREPARE THE FROSTING:Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
  • Step 13
  • Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. (Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.)
  • Step 14
  • Finally, layer and frost the cake. Enjoy!
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