Mixed Berry Lemon Drenched Cake

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.

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

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.

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

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®!

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)
Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

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 from www.whatsgabycooking.com (@whatsgabycookin)
Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

 

Mixed Berry Lemon Drenched Cake

Author: Gaby Dalkin
4.5 from 2 votes
Cake is a great way to say you care, no? This is a super simple recipe that looks really elegant.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 10 people

Ingredients
  

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

Instructions
 

  • 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.

Notes

**Note** Everything can be made the day or morning before serving. But wait until serving to add the coconut cream and berries to ensure best presentation.

Nutrition Information

Calories: 455kcal | Carbohydrates: 55g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 273mg | Potassium: 231mg | Fiber: 3g | Sugar: 38g | Vitamin A: 375IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

 

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by a2 Milk®. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

32 Comments

  1. Hi Gaby,
    Can I double this recipe and freeze one of the cakes until a later date? And if so, do I thaw out in the fridge or on the cupboard?
    Thank you,
    Brenda

  2. Hi Gaby,
    I made this cake before and it was AMAZING! My can of coconut milk reads to shake well before opening and to stir. Should I do that or do I just open the can and scrape off the top like your recipe says?! I can't remember what I did last time.
    Thank you,
    Brenda

    1. I just put parchment in a circle baking sheet and didn't worry about the edges lining up so it bakes in a cool shape!

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