Berry-lemon Cake

Berry-lemon Cake
James Carrier
Yields 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 489Calories from Fat 46
% Daily Value *
Total Fat 25g39%
Saturated Fat 14g70%
Cholesterol 148mg50%
Sodium 285mg12%
Total Carbohydrate 63g21%
Dietary Fiber 1.1g5%
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

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.

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

Directions

1

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.

Berry-lemon Cake
IngredientsDirections

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