Recipe: Tasty Berry-Lemon Yellow Cake

Berry-Lemon Yellow Cake.

You can have Berry-Lemon Yellow Cake using 20 ingredients and 14 steps. Here is how you cook it.

Ingredients of Berry-Lemon Yellow Cake

1. You need of Cake.
2. Prepare 6 of eggs yolks.
3. Prepare 1 cup of milk.
4. You need 2 1/4 tsp of vanilla extract.
5. It's 3 cup of cake flour (sifted).
6. You need 1 1/2 cup of sugar.
7. It's 1 33/100 tbsp of baking powder.
8. You need 3/4 tsp of salt.
9. You need 3 stick of butter (softened).
10. It's of Filling (Strawberry Jam).
11. It's 1 lb of fresh strawberries (hulled).
12. Prepare 4 cup of white sugar.
13. Prepare 1/4 cup of lemon juice.
14. It's of Frosting (Lemon Buttercream).
15. It's 2 stick of unsalted butter (softened).
16. You need 5 1/4 cup of powdered sugar.
17. You need 3/25 tsp of salt.
18. It's 4 tbsp of lemon juice.
19. It's 1 tbsp of lemon zest.
20. It's 1 tbsp of heavy whipping cream (or as desired).

Berry-Lemon Yellow Cake instructions

1. PREPARE THE CAKE: Preheat the oven to 350°F and grease the pan(s)..
2. Mix the egg yolks, vanilla extract, and a small amount of the milk in a medium bowl..
3. In a large bowl, combine and slowly blend the flour, sugar, baking powder, and salt..
4. Add the rest of the milk and butter in small parts. Slowly increase the beating speed and slowly add the egg mixture form the medium bowl..
5. Pour the batter into the pan, filling it halfway, and bake till the cake is golden-brown or until a toothpick tester comes out clean..
6. Cool the cakes in the fridge..
7. PREPARE THE FILLING: (Or just use your favorite strawberry jam!).
8. In a large and wide bowl, crush the strawberries to mashed berry..
9. Mix together the strawberries, sugar, and lemon juice in a saucepan and stir over low heat until the sugar is dissolved..
10. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 °F (105 °C)..
11. Cool and refrigerate before using on the cake..
12. PREPARE THE FROSTING:Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added..
13. Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. (Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.).
14. Finally, layer and frost the cake. Enjoy!.