Triple Berry Layered Lemon Cream Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 3 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup lemon curd
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup raspberries

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture, alternating with the milk, until fully combined. Do not overmix.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. While the cakes cool, prepare the lemon cream. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the lemon curd and vanilla extract until well combined.
8. Once the cakes are cooled, place one layer on a serving platter. Spread half of the lemon cream on top, followed by a layer of mixed berries.
9. Top with the second cake layer, then spread the remaining lemon cream on top. Decorate with the remaining mixed berries.
10. Chill the cake for at least 1 hour before serving to set the layers.