Lemon-Berry Wedding Cake

A two-tiered rustic lemon wedding cake filled with whipped buttercream, jam & fresh berries

Preparation

Cake

  1. Preheat oven to 350°. Grease and flour two 6-inch and two 9-inch cake pans. Set aside.
  2. In a large bowl, combine flour, cornstarch, salt and baking powder. Set aside.
  3. In a large measuring cup, combine milk and lemon juice. The milk will curdle and thicken. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add vanilla and lemon zest and mix until combined. 
  5. Add half of the flour mixture to the butter mixture and mix on low until combined. Add half of the milk mixture and continue to beat on low until combined. Repeat adding the flour and milk mixtures and mix until the batter is smooth and creamy.
  6. In another bowl, combine egg whites and cream of tartar and beat until stiff peaks form.
  7. Using a spatula, gently fold batter into the egg whites until combined and streak-free.
  8. Pour batter into the prepared cake pans, making sure that the batter is distributed as evenly as possible so that the cake layers are the same height. Bake the cakes for 25 to 35 minutes (the smaller pans will bake more quickly). To test for doneness, press on the center of the cake and make sure it springs back, or insert a toothpick and make sure that it comes out crumb-free.
  9. Place the cake pans on a cooling rack for 10 minutes, then flip the cakes out onto the cooling rack. Let cool to room temperature.
  10. The cake layers can be wrapped and frozen for up to a month before using.

 

Frosting
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth. On low speed, slowly add icing sugar, beating until combined.
  2. Add milk and vanilla. Beat on medium speed for 5 minutes until light and fluffy.
  3. This frosting is best used the day it’s made.

 

Assembly
  1. Using a long bread knife, slice each of the 4 cake layers in half horizontally, making sure that the layers are as even in height as possible.
  2. Take 3 pints of the berries and set aside to fill the cake. Wash, stem and halve the strawberries. No need to wash or chop the other berries. Set aside a few whole, unstemmed strawberries to decorate the cake.
  3. If the cake layers have dome tops, trim them off with a long bread knife to create a flat and even surface. Scoop a small dollop of frosting on the 10-inch cake board. This will prevent the cake from sliding. Place one of the 9-inch cake layers on the 10-inch cake circle and cover with a thick layer of frosting. Spread the frosting right to the edges of the cake.
  4. Spoon a layer of jam onto the frosting, leaving a 1-inch border between the jam and the cake’s edges. Layer the prepared berries on top of the frosting. Press the berries right into the frosting so that the next cake layer can lay flat on top of the bottom layer.
  5. Place the second 9-inch cake layer on top of the frosted layer, with the bottom of the cake layer facing up. Press down gently.
  6. Take the dowels (which should be cut down to the size of the wedding cake) and place them, equally spaced, 3 inches out from the center of the cake. Spoon a small dollop of frosting onto the top 9-inch layer and smooth around the dowels. Repeat the same process used on the bottom layers with the 6-inch layers, stacking them on top of the two 9-inch layers and inserting frosting, jam and berries between both small layers.
  7. Spoon another dollop of frosting onto the top of the cake and smooth out to the edge.
  8. With a small palette knife, smooth any icing coming out the sides of the layers. Don’t worry if some of the frosting gets on the sides of the cake or some of the berries show.
  9. Decorate the cake with the remaining berries. Dust with sifted icing sugar before setting out on the table. 

The Little White Kitchen

Windsor, Ontario

Windsor’s Michele Bowman shares her recipes and dessert-making adventures on her blog, The Little White Kitchen.

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