Mother’s Day is this weekend and we need to celebrate! I don’t know about you guys but my mom has a sweet tooth so I’m thinking a Mixed Berry Lemon Drenched Cake is the perfect way to say I love you + Happy Mother’s Day + thanks for putting up with my endless phone calls + and talking me through tough situations + being my best friend + dealing with me even when I’m "hangry!" Love you mom!! 🙂 If you loved my Strawberry Shortcakes with Blueberries then you are for sure going to love this recipe.
Cake is a great way to say you care, no? What’s even better is a cake that is 1: easy to make 2: drenched in a lemon simple syrup 3: topped with berries and a coconut cream 4: plus it’s loaded with market fresh berries and 5: feeds a crowd. This Mixed Berry Lemon Drenched Cake satisfies all those things and more! It’s a simple cake batter made with a2 Milk® which is going to change your game.
It’s a new brand of milk that ONLY contains the A2 protein which is leaps and bounds easier to digest than other milks that contain the A1 protein. Totally fascinating right? In todays day and age when so many people have food sensitivities, it’s so interesting to learn about products that can make a difference in so many peoples lives!! If you know someone with milk sensitivity - you should probs direct them here so they can learn more about a2 Milk®!
But back to the cake! Once it’s baked and cooled, you douse it with a lemon simple syrup which makes it extra moist and citrus-y! Then top it with a whipped coconut cream, plenty of fresh berries, a few pieces of lemon zest and then slice away!
Mixed Berry Lemon Drenched Cake
For the Cake:
- ½ cup butter at room temperature
- 1 cup white sugar
- 2 large eggs at room temperature
- ½ cup 2% a2 Milk®
- ½ tablespoon lemon juice
- 1 ⅓ cup cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup blackberries plus extra for topping
- ½ cup raspberries plus extra for topping
- ½ cup blueberries plus extra for topping
For the Glaze:
- ¼ cup water
- ½ cup sugar
- 1 lemon peeled and juiced
For the Coconut Cream:
- 1 14- ounce can coconut cream or full fat coconut milk
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.
- In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the 2% a2 Milk® and lemon juice and mix on low until just incorporated.
- In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Using a spatula, gently fold in almost all of the berries. Pour the cake batter into the prepared baking pan, sprinkle with a few extra berries on top and baking for 30 minutes.
- Remove the cake from the oven and let cool completely.
- While the cake is cooking, combine the water, sugar, lemon peels and lemon juice in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat. Strain out the lemon peel and let cool. Once cooled, pour over the cake and let the syrup infuse into the cake.
- To make the coconut cream, chill the coconut cream or coconut milk in the refrigerator overnight. Once chilled, carefully scrape out the top, thickened cream and discard the liquid. Transfer the cream to a stand mixer bowl and add the vanilla and powdered sugar. Whip until creamy and smooth - about 1 minute. Use to top the cake as needed.
- Remove the cake from the pan and peel off the parchment paper. Transfer to a cake stand. Top with the coconut cream and add extra berries on top along with some lemon zest if desired. Slice and serve as needed.