Berry Lemon Cake
A super fluffy cake with a hint of sweetness and big punch of berry and lemon. I told the gals I’d make them a cake during nap time and this is what I came up with! The colors are really WOW! No added anything to help with that just the beauty of BLACK RASPBERRIES ahhhh my favorite. This would be perfect with any berry though! Black raspberries are in season for a super short period of time here in Ohio, and I’ve never seen them frozen at the store. I used frozen berries from last years picking and slightly defrosted them. They give off tremendous color without using many. I’ve been loving the beauty of naturally occurring color these days. Brings such inspiration to cooking!
Mix ingredients below together:
1/2 cup olive oil
1/3 cup maple syrup
1/3 cup coconut sugar
2 large eggs
Dash salt
Zest of 1 lemon
Slowly add in 2 1/2 cup Pamelas Products Pancake and Baking mix, alternating with 1 1/4 cups milk. Mix until combined and then divide into 2 well sprayed cake rounds. Scoop a spoonful or so of defrosted berries into each cake round. Swirl with a butter knife to make the berries mix throughout! Bake at 350 for 15 minutes, then check. If the center is still wet when tested keep it in for 5 minute increments until its perfectly done!
While its cooling make the beautiful icing!
Combine:
1 stick butter
1 block cream cheese
2-3 cups powdered sugar
1/4 cup black raspberries
Juice of 1 lemon
Beat the butter and cream cheese together until combined. Slowly add in the sugar. Add in the lemon juice. Lastly add in the berries.
Once the cakes are cooled ice however you would like!
