K C Upid's Loving Kiss Ting a Ling a Ling
Infuse your celebrations with romance and charm with “K C Upid's Loving Kiss Ting a Ling a Ling,” a delightful lemon berry cake perfect for any special occasion. This light and fluffy cake is bursting with zesty lemon flavor, thanks to freshly squeezed lemon juice and vibrant lemon zest, and is paired with a luscious mixed berry glaze made from strawberries, raspberries, and blueberries. Topped with airy homemade whipped cream and a swirl of sweet-tart berry sauce, this show-stopping dessert offers the perfect balance of citrusy brightness and fruity sweetness. Ideal for Valentine’s Day, anniversaries, or simply to serenade your taste buds, this easy-to-bake dessert comes together in under an hour and serves up to eight guests. Garnished with a touch of fresh mint, it’s an elegant treat that’s as beautiful as it is delicious. Keywords: lemon berry cake, whipped cream cake, Valentine's Day dessert, fruity glaze cake, easy romantic desserts.
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Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Whole milk
- 0.25 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Unsalted butter, melted
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1.5 cups Mixed berries (strawberries, raspberries, blueberries)
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 6 leaves Mint leaves (for garnish, optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Step 2
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 3
In a separate large bowl, beat the eggs lightly and then whisk in the milk, lemon juice, lemon zest, and melted butter until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Avoid overmixing.
Step 5
Pour the batter into the prepared cake pan and gently smooth the top with a spatula.
Step 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7
While the cake cools, prepare the berry glaze. In a small saucepan over medium heat, combine the mixed berries and honey. Stir occasionally until the berries start to break down (about 5 minutes).
Step 8
In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the berry mixture and cook for another 2-3 minutes, stirring constantly, until thickened. Remove from heat and let cool.
Step 9
To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Step 10
Once the cake is fully cooled, cut it horizontally into two even layers using a serrated knife.
Step 11
Place the bottom layer of the cake on a serving plate and spread an even layer of whipped cream over it.
Step 12
Add a dollop of the berry glaze on top of the whipped cream, and then carefully place the second layer of cake on top.
Step 13
Spread another layer of whipped cream over the top of the cake and swirl on some of the remaining berry glaze.
Step 14
Garnish with fresh mint leaves, if desired, and serve this delightful cake tinged with love and flavor!
Nutrition Facts
| Serving size | (1482.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3765.0 |
| Total Fat 197.0g | 0% |
| Saturated Fat 116.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1071.0mg | 0% |
| Sodium 2211.7mg | 0% |
| Total Carbohydrate 448.3g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 287.6g | |
| Protein 45.2g | 0% |
| Vitamin D 176.7IU | 0% |
| Calcium 379.6mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1116.6mg | 0% |
Source of Calories