The Market's Spring Fling Cake

Celebrate the vibrant flavors of spring with *The Market's Spring Fling Cake*, a delightful dessert that's as beautiful as it is delicious. This light and fluffy cake features a zesty citrus base kissed with fresh lemon zest and orange juice, perfectly balanced by layers of whipped cream frosting and juicy mixed berries. It's crafted with simple pantry ingredients and topped with luscious strawberries, blueberries, and optional sprigs of fresh mint for a stunning finish. Perfect for Easter, Mother's Day, or any sunny gathering, this sweet creation combines the nostalgia of homemade baking with seasonal produce at its best. With just 25 minutes of prep time and a refreshing taste, it’s the ultimate springtime treat that’s sure to impress your guests!

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups unsalted butter, softened
• 1.5 cups granulated sugar
• 3 large eggs
• 1.5 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 0.5 cups fresh orange juice
• 0.5 cups whole milk
• 1 cup fresh strawberries, sliced
• 0.5 cups fresh blueberries
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 0.25 cups fresh mint leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.

Step 5

Reduce mixer speed to low and alternate adding the dry ingredients and wet ingredients (orange juice and milk) to the batter. Start and end with the dry ingredients, mixing just until combined.

Step 6

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 8

While the cakes are cooling, prepare the whipped cream frosting. In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract using a hand or stand mixer until stiff peaks form. Be careful not to overbeat.

Step 9

Once the cakes are completely cool, spread a layer of whipped cream frosting over the top of the first cake. Arrange the sliced strawberries and blueberries evenly over the frosting.

Step 10

Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting.

Step 11

Decorate the top of the cake with additional berries and fresh mint leaves, if desired.

Step 12

Chill the cake in the refrigerator for at least 30 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1926.8g)

Amount per serving	% Daily Value*
Calories	5492.1

Total Fat 325.7g	0%
Saturated Fat 194.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1440.1mg	0%
Sodium 2542.8mg	0%
Total Carbohydrate 560.3g	0%
Dietary Fiber 15.7g	0%
Total Sugars 355.3g
Protein 54.7g	0%

Vitamin D 176.7IU	0%
Calcium 448.1mg	0%
Iron 17.7mg	0%
Potassium 1412.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 4.1%

Carbs: 41.6%