Description
A festive cake combining zesty lemon and fresh berries, perfect for Christmas celebrations with a moist texture and vibrant flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in blueberries and raspberries.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
Notes
For best results, use fresh berries and avoid overmixing the batter to keep the cake tender. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g