lemon berry cake

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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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In a large bowl, cream together the butter and sugar until light and fluffy.

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Beat in the eggs, one at a time, until fully incorporated.

Add the sour cream, lemon zest, and lemon juice, and mix well.

Gradually stir in the flour mixture until just combined.

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Fold in the mixed berries.

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Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes before removing it from the pan and transferring it to a wire rack

– 1 1/2 cups of all-purpose flour – 1/2 teaspoon of baking powder – 1/2 teaspoon of baking soda – 1/2 teaspoon of salt – 1/2 cup of unsalted butter, softened – 1 cup of granulated sugar – 2 large eggs – 1/2 cup of sour cream – 1 tablespoon of lemon zest – 2 tablespoons of fresh lemon juice – 1/2 cup of mixed berries (blueberries, raspberries, strawberries)

Ingredients

Sandra is a blogger and cake decorator. Want more recipes like this? Check them out via the link below or go to wonderlandcakesbw.com for more!