Spring Cake With Lemon And Berries

Name: Spring Cake With Lemon And Berries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 tablespoons lemon zest; ¼ cup lemon juice; 1 tablespoon baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 cups mixed berries (strawberries, blueberries, raspberries); 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Home Baking Collection

I love making this Spring Cake With Lemon And Berries as it perfectly captures the essence of the season. The zesty lemon paired with fresh berries creates a delightful balance of flavors that always brings a smile to my face. It’s a joyous recipe that brightens up any gathering, whether it’s a garden party or a family brunch. In just a short time, you can whip up this light and airy cake, making it an ideal treat for anyone looking to celebrate the beauty of spring!

Created by

Emily Carter

Last updated on 2026-02-27T23:09:35.444Z

When I first baked this Spring Cake, I was amazed by how simple the process was and yet how impressive the result turned out to be! Using fresh lemons to zest and juice makes a world of difference in flavor. I discovered the importance of not over-mixing the batter, which keeps the cake light and fluffy, allowing it to rise beautifully in the oven.

During my last attempt, I decided to mix in a variety of berries, including strawberries and blueberries, which not only added vibrant colors but also complemented the tanginess of the lemon perfectly. I highly recommend serving it fresh, possibly with a dollop of whipped cream to elevate the flavors even more!

Why You'll Love This Recipe
Bright and refreshing lemon flavor combined with sweet seasonal berries
Light and fluffy texture, perfect for spring gatherings
A visually stunning cake that’s easy to make yet impressive

Understanding Ingredients

Using fresh lemon zest and juice is crucial for the lively flavor profile of this cake. The zest contains essential oils that enhance the cake's aroma and taste, while the juice adds moisture and acidity, creating a perfect balance. If you can’t find fresh lemons, you can use bottled lemon juice, but I recommend staying away from it for optimum flavor. The choice to work with buttermilk provides a subtle tang and keeps the cake moist, but if you don’t have any, a mixture of milk and a bit of vinegar can be used as a substitute.

The mixed berries not only provide a visual appeal but also contribute natural sweetness and tartness. If you prefer specific berries, feel free to substitute: blackberries for raspberries or even chopped stone fruits like peaches and nectarines work well! Just ensure you adjust the sugar content based on the fruit's sweetness and tartness. This flexibility allows you to tailor the cake to your seasonal preferences or what you have on hand.

Baking and Assembly Tips

It's important to properly measure your flour to avoid a dense cake. Spoon the flour into your measuring cup and level it off with a knife; don’t scoop directly from the container. Over-measuring flour can lead to a dry outcome, so precision is key. Also, when mixing the batter, avoid overmixing, as this can develop gluten and result in a tougher texture. Aim for just combined; a few lumps are perfectly fine.

Assembly is an art in itself. When layering the cake, ensure the layers are completely cool to prevent melting the whipped cream or soaking the cake with excess moisture. If you’re not using the whipped cream immediately, it can be stored in the refrigerator for up to 24 hours. Another tip is to serve the cake with a drizzle of extra lemon juice over the top of the berries for an extra zing that complements the cake beautifully.

Ingredients

Gather these fresh ingredients to create the perfect cake:

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 tablespoons lemon zest
¼ cup lemon juice
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

For the Berry Topping

2 cups mixed berries (strawberries, blueberries, raspberries)
2 tablespoons granulated sugar
1 tablespoon lemon juice

For the Whipped Cream (optional)

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to use fresh, seasonal berries for the best flavor!

Instructions

Follow these steps to create your delicious Spring Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes.

Add Eggs and Flavorings

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.

Combine and Mix

Alternate adding the dry ingredients and the buttermilk to the creamed mixture, starting and ending with the flour. Mix until just combined.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare Berry Topping

In a bowl, toss the mixed berries with sugar and lemon juice. Set aside to macerate.

Cool and Assemble

Once the cakes are baked, let them cool in the pans for 10 minutes before transferring them to a wire rack. Cool completely before layering.

Optional: Make Whipped Cream

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

Serve the Cake

Layer the cake with berries and whipped cream if desired. Slice and enjoy your delightful Spring Cake!

This cake is best enjoyed on the day it's made, but can be stored in the fridge for up to 2 days.

Pro Tips

Always use fresh lemon juice and zest for maximum flavor. To prevent the cake layers from sticking, make sure to grease and flour the cake pans adequately.

Storing and Serving

This Spring Cake can be stored in an airtight container at room temperature for up to two days, but if you want to keep it longer, I recommend refrigerating it for up to a week. To keep the berries fresh, add them just before serving. If you’ve prepared the cake without the whipped cream, it can also be frozen—wrap it tightly in plastic wrap and foil for up to three months. Just remember to thaw it in the fridge overnight before serving.

If you find yourself with leftovers, try transforming them into a delightful trifle. Simply layer cake pieces with whipped cream and berries in a glass dish for an impressive dessert. This not only makes for an appealing presentation but also provides a new tasting experience with each layer.

Troubleshooting Common Issues

If your cake sinks in the middle, it may be due to underbaking or overmixing. To prevent sinking, ensure your oven is properly calibrated and check for doneness a few minutes before the recommended baking time. A toothpick should come out clean or with a few crumbs, not wet batter. Also, make sure your eggs are at room temperature, as this helps them incorporate better into the batter, ensuring even baking.

For a cake that’s too dry, this can often be a result of overbaking or not measuring the flour properly. To add moisture back into the cake, consider soaking the layers lightly with a simple syrup made of equal parts sugar and water, heated until dissolved. This will refresh the cake without altering its texture and keeps it deliciously moist for an extended period.

Questions About Recipes

→ Can I use frozen berries instead?

Yes, you can use frozen berries, but be sure to thaw and drain them to avoid excess moisture.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, ensuring to adjust baking powder if needed.

→ How should I store any leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 2 days.

→ Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and assemble it just before serving.