Lemon Berry Bliss Cake is your go-to for a refreshing dessert that’s bursting with the bright flavors of lemon and the sweet, juicy goodness of mixed berries. It's the perfect way to sweeten up any gathering or simply relish a slice on a sunny afternoon.
The base of this cake starts with butter, which is essential for a rich, tender crumb. Granulated sugar sweetens the cake, balancing the tartness of the lemon and berries. Eggs provide structure and stability, while lemon zest and lemon juice add a fresh zing that wakes up your taste buds. A touch of vanilla extract enhances the overall flavor profile. The all-purpose flour gives the cake body, and baking powder ensures it rises beautifully. A pinch of salt heightens all the flavors. Whole milk adds moisture, and finally, the star of the show — mixed berries — bring color, flavor, and a burst of natural sweetness.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. If you're feeling adventurous, try a drizzle of lemon glaze for an extra citrusy kick. It’s also delightful with a warm cup of herbal tea or a refreshing lemonade.
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven heats, grease and flour a 9x13 inch baking pan. This prevents the cake from sticking and makes cleanup easier.
Next, in a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This is key for a light texture. Beat in the eggs one at a time, integrating them fully before adding the next. Stir in the lemon zest, lemon juice, and vanilla extract, letting the citrusy and sweet aromas fill your kitchen.
In another bowl, combine your dry ingredients: flour, baking powder, and salt. Slowly add this to your creamed mixture, alternating with milk. Start and end with the flour mixture, mixing until just combined to avoid overworking the batter.
Gently fold in the mixed berries, taking care not to crush them. This keeps the berries intact and prevents the batter from turning purple. Pour the batter into your prepared pan, smoothing the top with a spatula to ensure even baking.
Place in the preheated oven and bake for 35-40 minutes. Use a toothpick to check for doneness; it should come out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with confectioners' sugar if you like a little extra sweetness before serving.
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