Lemon Berry Sour Cream Cake

Preparation:  30 min. Cooking: 30 min. Total: 60 min.
Recipe photo
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 4 Tbsp sugar
  • 1/4 Cup butter , softened
  • 1 1/2 Cup sugar
  • 8 egg yolks
  • 1 Cup plain low fat yogurt
  • 2 Cup flour
  • 1 1/2 tsp baking soda
  • 7/8 pinch salt
  • 1 lemons , zested and juiced
  • 1 Lb fresh strawberries
  • 1/2 Lb raspberries
  • 1/2 Lb blueberries
  • 1/2 Lb blackberries
  • 1/4 Cup butter , softened
  • 3/4 Cup confectioner's sugar
  • 3/4 Lb softened cream cheese
  • 6 Fl Oz sour cream
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice
In small mixing bowl, beat the egg whites with cream of tartar until foamy. Gradually add the 1/4 whole cup sugar, beating constantly, until stiff peaks form. Set aside.

In large mixing bowl, beat butter and sugar together. Gradually beat in the egg yolks, then the yogurt. Stir together flour, baking soda and salt and gradually blend into creamed mixture. Stir in lemon zest and juice. Gently fold the egg whites into the egg yolk mixture. Turn into 2 greased and floured 9 inch round cake pans. Bake in preheated 350 ℉ oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes. Let cakes cool in pans on racks for 5 minutes. Turn cakes out of pans onto racks and invert so they cool bottom side down. Cool completely before frosting.

To assemble: Rinse and drain all the berries and let dry on paper towels. Hull and quarter the strawberries. Place one cake layer, topside down, on cake plate. Spread with half the Lemon Sour Cream Frosting. Arrange half the berries over the cake. Top with remaining cake layer, bottom side down. Spread frosting over top of cake layer and cover with berries. If you have any berries left over, scatter them over each slice of cake as you serve it.

Lemon Sour Cream Frosting Cream softened butter; beat in confectioners' sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.
Calories
400 Cal
Fat
21 g
Carbs
49 g
Protein
7.3 g
Fiber
2.9 g
Sugar
32 g
Cholesterol
160 mg
Sodium
300 mg


Nutrients

Fiber     2.9 g
Fat     21 g
Sugar     32 g
Carbs     49 g
Protein     7.3 g
Calories     400 Cal

Fats

Fat, Poly     1.2 g
Fat, Mono     6.1 g
Fat, Sat     13 g
Fat, Trans     0 g
Fat, Percent     47 %

Vitamins

Vitamin, K     7.2 mcg     6 %
Vitamin, A     790 IU     26 %
Vitamin, B12     0.4 mcg     17 %
Niacin     1.3 mg     8 %
Riboflavin     0.3 mg     21 %
Vitamin, C     29 mg     33 %
Vitamin, D     15 IU     2.5 %
Vitamin, B6     0.1 mg     5.8 %
Vitamin, E     1 mg     6.5 %
Panto, Acid     0.7 mg     13 %
Choline     76 mg     14 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     90 mcg     9 %
Phosphorus     120 mg     17 %
Magnesium     20 mg     4.7 %
Copper     0.1 mcg     12 %
Fluoride     3.6 mcg     90 %
Zinc     0.8 mg     6.9 %
Cholesterol     160 mg     0.3 %
Sodium     300 mg     20 %
Selenium     13 mcg     24 %
Manganese     0.4 mg     5.7 %
Potassium     230 mg     4.9 %
Iron     1.6 mg     20 %