Berry-lemon Cake

Berry-lemon Cake Recipe
James Carrier
Makes 12 to 16 servings


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2 cups chilled whipping cream
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup raspberry or blackberry jam
1 cup purchased lemon curd
Fresh berries


Beat whipping cream and sugar until soft peaks form; gently fold in lemon peel. Spread the bottom layer of the cake with jam, then with lemon curd. Top with second cake layer. Frost with the lemon whipped cream. Mound the top of the cake generously with fresh berries of your choice.

Created date

June 2004

Nutritional Information

Calories 489
Caloriesfromfat 46 %
Protein 6.6 g
Fat 25 g
Satfat 14 g
Carbohydrate 63 g
Fiber 1.1 g
Sodium 285 mg
Cholesterol 148 mg