I love fruit in my cake and love anything lemon so this cake is perfection to me! Because this cake is made with yogurt (versus oil) it says super moist and tender, not crubbly at all. You gotta check it out and if you’re noy comfortable makin a three layer cake take it down to two, you could even make cupcakes!
A few tips for stacking a three later cake.
If you did want to go for it and make a three later cake, first take your time, you can’t be in a rush. Then, make sure the cake is absolutely cooled off, you do not want it warm at all. Lastly, the cakes must be level. Get out your long serrated bread knife and gently cut the tops of the cakes so they are all flat. For extra support, I will place in a couple of lollypop sticks down through all the layers just for a little extra stability.
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Lemon Berry Yogurt Cake
- Total Time: 1 -2 hours
- Yield: 8–10 1x
- Category: Dessert
Ingredients
Cake Batter
- 9 tablespoons butter at room temperature
- 1 cup granulated sugar
- 3 large eggs separated
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 cup plain greek yogurt
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
Lemon Buttercream Frosting
- 2 sticks (1 cup) unsalted butter, at room temperature
- 6 cups confectioner’s sugar sifted
- juice of 1 and 1/2 lemons about 3–4 tablespoons
Instructions
Preheat oven to 350F
- Butter and flour 3 – 6.5 Inch round pans (or 2 non-stick 9-inch cake pan) I like to put a round of parchment paper on the bottom of the pans to ensure a good release.
- Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary. Beat in the egg yolks, one at a time.
- Save the egg whites and in a separate bowl beat the egg whites until soft peaks form. Set to the side.
- Whisk together the flour, baking powder, salt, and baking soda. Then add the flour mixture to the butter mixture alternating with the yogurt. Continue to mix until well combined. Note: be sure to scrape down the sides of the bowl to avoid lumps later.
- Fold in the whipped egg whites, and when completed combined, fold in the berries.
- Using a 1 cup measuring cup, divide the batter evenly between the three cake pans and even out the tops.
- Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don’t over-bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
Make the buttercream frosting:
- In a large bowl or stand mixer cream together the butter and sugar until light and fluffy.
- Add in the lemon juice and zest, with the beaters on slow, gradually and slowly add in the powdered sugar, continue until all the powdered sugar is well combined. Add more sugar if frosting is too thick, add more lemon juice if it’s too stiff. Take it slow when adding more juice as it doesn’t take much.
- Frost the cake when completely cool. Add a generous amount of frosting in between the middle layers and finish frosting top and sides.
Keywords: cake, birthday, lemon, berry, raspberries, blueberries, buttercream frosting, icing, layer cake
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