Lemon Berry Wedding Cake Recipes

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

Steps:

• Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
• Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
• Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
• Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
• Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.