Small Batch Lemon Berry Cake
Recently I was craving both a frosted birthday cake and a fluffy berry cake last night so I kinda made up a hybrid based on what I had on hand. This small batch lemon berry cake was born.
In comes a not-too-sweet single layered mixed berry lemon cake that I topped with leftover vanilla buttercream, and it hit the spot!
Small Batch Lemon Berry Cake:
-1 stick butter, room temp
-3/4 cup sugar
-2 eggs
-2 tsp vanilla
-Zest of lemon
-1.5 cup cake flour*
-1 tsp baking powder
-1/4 tsp baking soda
-Pinch of salt
-1/2 cup whole milk + 1 tbsp lemon juice**
-1 cup mixed berries
-Buttercream or icing of choice
*You can also use all purpose but remove 2 tbsp of flour from the 1.5 cups (it won’t be as light and fluffy, but that’s okay!)
**Or use 1/2 cup buttermilk
Preheat to 350F. Beat the butter and sugar together. Add in eggs one at a time. Add in vanilla and lemon zest. Mix the cake flour, salt, baking powder, and soda together. Add half to the wet and mix. Add in the milk/lemon juice and mix. Add the other half of the dry and mix. Stir in the berries. Bake in a greased 9 inch cake pan for about 50 minutes, until a toothpick comes out clean.
Small Batch Lemon Berry Cake
Ingredients
- 1/4 cup butter, softened 1 stick
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- zest of a lemon
- 1.5 cup cake flour see note
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/2 cup whole milk + 1 tbsp lemon juice or 1/2 cup buttermilk
Instructions
- Preheat oven to 350F.
- Beat the butter and sugar together.
- Add in eggs one at a time.
- Add in vanilla and lemon zest.
- Mix the cake flour, salt, baking powder, and soda together.
- Add half to the wet and mix. Add in the milk/lemon juice and mix.
- Add the other half of the dry and mix.
- Stir in the berries.
- Bake in a greased 9 inch cake pan for about 50 minutes, until a toothpick comes out clean.