Patriotic Lemon Cake


Patriotic Lemon Cake


  • Cake:
  • ½ cup butter, room temperature
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • ½ cup milk
  • ½ tablespoon lemon juice
  • 1⅓ cup all-purpose flour
  • teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup blackberries, plus extra for topping
  • ½ cup raspberries, plus extra for topping
  • ½ cup blueberries, plus extra for topping
  • Glaze:
  • ¼ cup water
  • ½ cup sugar
  • 1 lemon peeled and juiced
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar, confectioners’ or granulated
  • 1 teaspoon vanilla extract
  • Flag:
  • 1 cup homemade whipped cream or thawed cool whip
  • 2 cups fresh raspberries
  • 2 cups fresh blueberries


  • Instructions:
  • Cake:
  • Preheat your oven to 350°F. Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.
  • In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the milk and lemon juice and mix on low until just incorporated.
  • In another small bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Using a spatula, gently fold in ¾ of the berries. Pour the cake batter into the prepared baking pan, sprinkle with remaining berries on top and bake for 30 minutes.
  • Remove the cake from the oven and let cool completely. Transfer to a cooling rack placed over a sheet pan. Using a cake tester or a wooden skewer, poke a few holes in the cake. Pour the cooled glaze over the cake and, let the syrup infuse into the cake for 2-3 hours.
  • Spread a light layer of whipped cream on top of the cooled glazed cake. Add berries in the shape of an American flag and in between the berries pipe (using a piping bag or a Ziplock bag with the tip cut-off) a row across of whipped topping. Keep in refrigerator until ready to serve. Enjoy!
  • Glaze:
  • Combine the water, sugar, lemon peels and lemon juice in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat. Strain out the lemon peel and let cool.
  • Whipped Cream:
  • Place bowl, whisk and cream in freezer for 5-10 minutes.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
  • Use immediately or cover tightly and chill in the refrigerator for up to 2 hours. If stored overnight, cream will have to be re-whipped before serving.