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Four Berry Lemon Cake
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- 1.5 cups all-purpose flour
- 1.5 cups whole wheat flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter, softened
- 1.5 cups sugar
- 3 U eggs
- 1/2 tsp vanilla extract
- 3 tbsp grated lemon zest
- 1.5 tbsp fresh lemon juice
- 1 cup low-fat buttermilk
- 4 cups strawberries (or mixed)
- 1 cup powdered sugar
- 1 tbsp. buttermilk
Preheat your oven to 350 degrees.
Whisk together the flour, baking powder, salt, and baking soda in a large bowl and set aside.
Cream together the butter and sugar until very light and fluffy using a mixer. Begin to add eggs, one at a time, beating well after each egg. Add the lemon juice, zest, and vanilla extract and mix in.
Add about 1/2 of the flour mixture and mix until just combined. Then add the buttermilk and remaining flour and mix until just combined, being careful not to over mix it. Set aside.
Take your berries and toss them with 2 tbsp of flour. Then gently fold them into the batter – it will be very thick. Tossing the berries with flour before adding them helps them to stay suspended in the cake while it cooks so that everything doesn’t sink to the bottom.
Bake at 350° for 45 minutes or until cooked through. Let cool completely before adding glaze.
To make the glaze, combine the powdered sugar, lemon juice, and buttermilk in a small bowl, stirring until smooth. Drizzle glaze over the cake.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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