So, it's my birthday this weekend, and it's only appropriate for us all to eat cake! Right? Part of being an adult is making your own cake, but I think this big lemon berry cake would make pretty much anyone happy on their birthday. There is something about lemon cake with a sweet and tangy lemon buttercream that just screams Summer! And just look at it, it looks like a celebration!
So maybe you don't have a birthday anytime soon, but this cake is perfect for lots of celebrations, like a baby or bridal shower, a spring brunch, *ahem* Mother's Day (that is coming up in just 2 weeks, start planning now), the 4th of July, or a Memorial Day BBQ. It can be made into either a 6" cake, or 6 cupcakes. Either way you make it, you're gonna love it.
Of course this cake would be good without the berries, but they add great sweetness and texture. And they're beautiful and fun. For the frosting, I used a mix of butter and palm shortening, which I find gives it a fluffier texture than either one on it's own. I also used organic, grain-free powdered sugar that uses tapioca starch rather than corn starch. It can be more clumpy than corn starch, so I definitely recommend taking the extra step to sift the powdered sugar before beating it into the frosting.
Alright, enough gabbing, I'm getting hungry. Let's make this gorgeous cake!
Grain-Free Lemon Berry Cake
with Lemon Buttercream
1/3c maple syrup
1T lemon zest
2t lemon juice
1t lemon extract
1/2t vanilla extract
1T butter, melted
1 1/2c blanched almond flour
2T coconut flour
3/4t baking soda
1/8t cream of tartar
1/2c butter, room temperature
1/2c palm shortening
2c powdered sugar
3/4t lemon extract
2T lemon juice
1-2c fresh, mixed berries (less for cupcakes)
- Preheat the oven to 350 degrees, and line the bottom of your cake pan or cupcake pan with parchment liners. For a double layer cake, like in the picture, double the recipe and use 2, 6" cake pans.
- In the bowl of a mixer, combine maple syrup, lemon zest, lemon juice, the extracts, egg, water, butter, and salt. Beat them to combine.
- In a small bowl, whisk together the flours, baking soda, and cream or tartar.
- With the mixer on, slowly add in the dry ingredients. Beat everything together for 1 minute.
- Pour or scoop the batter into the pan and bake for about 23 minutes for cupcakes, or 30 minutes for a 6" cake.
- While the cake is baking, put wash out the mixer bowl and beater to make the frosting.
- Beat together the butter and shortening until creamy. Then sift in the powdered sugar and beat again.
- Once everything is combined, beat in the lemon extract and juice. Continue beating until the frosting is light and fluffy.
- When the cake is done, allow it to cool on a wire rack. Do NOT frost until the cake is completely cooled to room temperature.
- After frosting the cake, pile up the berries on top of and around the cake.
If you make these treats, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make these next time you need a treat!