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James Carrier Photo by: James Carrier

Berry-lemon Cake

Sunset JUNE 2003

  • Yield: Makes 12 to 16 servings

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 489
  • Calories from fat: 46%
  • Protein: 6.6g
  • Fat: 25g
  • Saturated fat: 14g
  • Carbohydrate: 63g
  • Fiber: 1.1g
  • Sodium: 285mg
  • Cholesterol: 148mg
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Berry-lemon Cake recipe

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