Easy Berry Cake with Lemon Whipped Cream
By America's Test KitchenPublished on July 1, 2021
Yield
Serves 8
Ingredients
Cake
1 ½ cups (7½ ounces/213 grams) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter, softened¾ cup (5¼ ounces/149 grams) plus 2 tablespoons sugar, divided2 large eggs plus 1 large white, room temperature1 teaspoon vanilla extract ⅓ cup whole milk, room temperature10 ounces (283 grams/2 cups) mixed blackberries, blueberries, and/or raspberriesWhipped Cream
1 cup heavy cream, chilled1 ½ tablespoons sugar 1 teaspoon grated lemon zest plus 1 teaspoon juiceBefore You Begin
This simple cake tastes best when a combination of berries is used. Be sure to use fresh, not frozen, berries here. If using strawberries, halve or quarter large berries.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in bowl.
- Using stand mixer fitted with paddle, beat butter and ¾ cup sugar until pale and fluffy, about 3 minutes. Add whole eggs and egg white, one at a time, and beat until combined. Beat in vanilla until incorporated.
- Add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Give batter final stir by hand. Gently fold in berries.
- Scrape batter into prepared pan, smooth top, and gently tap pan on counter to release air bubbles. Sprinkle remaining 2 tablespoons sugar evenly over top. Bake until top is lightly golden and toothpick inserted in center comes out clean, 35 to 45 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for at least 30 minutes or up to 8 hours.
- Using stand mixer fitted with whisk attachment, whip cream, sugar, and lemon zest and juice together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk briefly before serving.)
- Run paring knife between cake and side of pan, remove side of pan, and carefully slide cake onto platter. Serve warm or at room temperature with whipped cream.
for the cake
for the whipped cream
Yield
Serves 8Ingredients
Cake
1 ½ cups (7½ ounces/213 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, softened
¾ cup (5¼ ounces/149 grams) plus 2 tablespoons sugar, divided
2 large eggs plus 1 large white, room temperature
1 teaspoon vanilla extract
⅓ cup whole milk, room temperature
10 ounces (283 grams/2 cups) mixed blackberries, blueberries, and/or raspberries
Whipped Cream
1 cup heavy cream, chilled
1 ½ tablespoons sugar
1 teaspoon grated lemon zest plus 1 teaspoon juice
Ingredients
Cake
1 ½ cups (7½ ounces/213 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, softened
¾ cup (5¼ ounces/149 grams) plus 2 tablespoons sugar, divided
2 large eggs plus 1 large white, room temperature
1 teaspoon vanilla extract
⅓ cup whole milk, room temperature
10 ounces (283 grams/2 cups) mixed blackberries, blueberries, and/or raspberries
Whipped Cream
1 cup heavy cream, chilled
1 ½ tablespoons sugar
1 teaspoon grated lemon zest plus 1 teaspoon juice
Ingredients
Cake
1 ½ cups (7½ ounces/213 grams) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter, softened
¾ cup (5¼ ounces/149 grams) plus 2 tablespoons sugar, divided
2 large eggs plus 1 large white, room temperature
1 teaspoon vanilla extract
⅓ cup whole milk, room temperature
10 ounces (283 grams/2 cups) mixed blackberries, blueberries, and/or raspberries
Whipped Cream
1 cup heavy cream, chilled
1 ½ tablespoons sugar
1 teaspoon grated lemon zest plus 1 teaspoon juice
Why This Recipe Works
We wanted a cake that would showcase the sweet-tart perfection of juicy berries, so we were careful not to make the batter too sweet or too rich. We also eliminated the idea of topping the cake with glazes or frostings that would compete with the berries. But we found that we liked the textural contrast and slight sweetness of the subtle crust provided by sprinkling a little granulated sugar on top of the batter before baking.
Before You Begin
This simple cake tastes best when a combination of berries is used. Be sure to use fresh, not frozen, berries here. If using strawberries, halve or quarter large berries.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in bowl.
- Using stand mixer fitted with paddle, beat butter and ¾ cup sugar until pale and fluffy, about 3 minutes. Add whole eggs and egg white, one at a time, and beat until combined. Beat in vanilla until incorporated.
- Add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Give batter final stir by hand. Gently fold in berries.
- Scrape batter into prepared pan, smooth top, and gently tap pan on counter to release air bubbles. Sprinkle remaining 2 tablespoons sugar evenly over top. Bake until top is lightly golden and toothpick inserted in center comes out clean, 35 to 45 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for at least 30 minutes or up to 8 hours.
- Using stand mixer fitted with whisk attachment, whip cream, sugar, and lemon zest and juice together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk briefly before serving.)
- Run paring knife between cake and side of pan, remove side of pan, and carefully slide cake onto platter. Serve warm or at room temperature with whipped cream.
for the cake
for the whipped cream
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