Lemon Berry Cake

Name: Lemon Berry Cake
Ingredients: 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 cup butter, softened; 2-1/2 cups sugar; 3 Tbsp. lemon juice, divided; 6 eggs; 3 cups flour; 2 cups raspberries, divided; 3 cups icing sugar; 1 Tbsp. water; 1/2 cup blueberries

10 ingredients

17 steps

Ingredients

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup butter, softened
2-1/2 cups sugar
3 Tbsp. lemon juice, divided
6 eggs
3 cups flour
2 cups raspberries, divided
3 cups icing sugar
1 Tbsp. water
1/2 cup blueberries

Directions

1

Heat oven to 325 degrees F.
2

Line a 9-inch springform pan with parchment paper; spray with cooking spray.
3

Beat cream cheese and butter in large bowl with mixer until blended.
4

Add sugar; beat until light and fluffy.
5

Blend in 1 Tbsp.
6

lemon juice.
7

Add eggs, 1 at a time, beating well after each addition.
8

Gradually beat in flour until blended.
9

Fold in 1 cup raspberries; spread into prepared pan.
10

Bake 1 hour 45 min.
11

or until toothpick inserted in centre comes out clean.
12

Cool in pan 10 min.
13

Remove rim; cool completely.
14

Place icing sugar in medium bowl.
15

Stir in remaining lemon juice and water (icing should have a thick consistency).
16

Drizzle icing over top of cake, allowing it to run down sides of cake.
17

Top with remaining raspberries and blueberries.