BERRY LEMON CAKE WITH CREAM CHEESE FROSTING

April 13, 2016

Back at the office where we are developing and designing naked bikes they where thinking I’m making fun of them when I said I’m going to bake a naked cake over the weekend. Going with a theme here…

BERRY LEMON CAKE WITH CREAM CHEESE FROSTING

  • 2 cups (256g) flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 medium lemon [zest + juice]
  • ½ cups (113g) butter [room temperature]
  • 1 ¼ cup (250g) sugar
  • 3 large eggs
  • 1 cup (250ml) milk

_ butter 2 x 9 inch cake pans

_ preheat oven to 180°C

_ whisk together flour, baking powder, salt and lemon zest

_ beat butter and sugar until light and fluffy

_ add one egg at a  time

_ mix in the lemon juice

_ alternate adding the flour mixture and the milk [mix until just combined]

_ divide batter evenly between the prepared pans

_ bake for 30 to 35 minutes [until a pick inserted into the center comes out clean]

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_ carefully take them out of the pans and let them cool down completely

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  • 12 oz [350g] cream cheese
  • ½ cup butter [room temperature]
  • confectioners’ sugar [too your liking]
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • berries [cut into small pieces if you go for larger berries]

_ beat cream cheese and butter until fluffy

_ gradually beat in the sugar [start with half a cup and keep adding more if you like it sweeter]

_ beat in lime zest, lime juice and vanilla extract

[if you want to you can puree the berries or chop them very small and add them already right now]

_ place first cake layer on a cake board

_ slather the cream generously over [no problem if it sticks out on all sides]

_ press some berries into the cream

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_ cover with a little more cream

_ add the second cake layer [use some kind of ruler to check if the layer is even]

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_ repeat with the cream and berries as before

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_ place the third layer on top and make sure it’s level

_ generously slather the rest of the cream all around and on top of the cake

_ use a dough scraper [palette knife, or anything with a straight, thin edge] and swirl it around the cake

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_ carefully scrape off any excess cream so the cake layers are visible again

_ decorate the top with berries

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