Very Berry lemon cake

Are you ready to dazzle your guests with a dessert that’s as visually stunning as it is scrumptious? Unleash the magic of the season with our Very Berry Lemon Cake – where every slice is so moist that it gives you the warmth and the pure essence of the holidays. The secret ingredient to make this cake super moist is the Greek yogurt 🎁🍰

Very Berry lemon cake – Recipe

Ingredients :

• 3 cups (354g) all purpose flour (Sifted & leveled)
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240g) plain Greek yogurt, at room temperature*
• 1.5 teaspoons lemon zest
• 1/4 cup fresh lemon juice
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 2 cups (325g) mixed berries, fresh or frozen (do not thaw)* – I used Frozen berries

Recipe:

• Preheat the oven to 350°F (177°C). Generously grease & dust a 10-12 cup Bundt Pan with butter or nonstick spray.
• Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
• Whisk the greek yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated.
• Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy.
• Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown (this is optional and I didn’t do this). Use a toothpick to test the cook and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven.
• Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish.
• Allow to cool completely. You can sift some powdered sugar on the cake for a beautiful snowy look before serving.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

This recipe was inspired by Sally’s baking & I made a few adjustments that I have incorporated above.

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