Very Berry Lemon Cake
Brighten up your dessert menu with this irresistible Very Berry Lemon Cake, a heavenly blend of zesty lemons and juicy mixed berries. This recipe combines a light and tender buttermilk cake infused with fresh lemon zest and juice, delivering a burst of citrus flavor in every bite. Studded with a medley of blueberries, raspberries, and strawberries, the cake’s vibrant colors and natural sweetness shine through, while a tangy lemon glaze adds the perfect finishing touch. Easy to prepare with simple ingredients, this crowd-pleasing cake is perfect for spring gatherings, summer celebrations, or as a refreshing treat any day of the year. Serve it plain or with a dollop of whipped cream for an elegant dessert that’s as delightful to look at as it is to eat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs
- 1 teaspoons vanilla extract
- 0.25 cups lemon juice
- 1 tablespoons lemon zest
- 0.75 cups buttermilk
- 2 cups mixed fresh berries (blueberries, raspberries, strawberries)
- 1 tablespoons all-purpose flour (for berries)
- 1 cups powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoons lemon zest (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon juice, and lemon zest until well combined.
Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, toss the fresh berries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the berries into the batter with a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 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.
While the cake cools, prepare the glaze by mixing the powdered sugar and lemon juice together in a small bowl until smooth. Adjust the consistency with a little more lemon juice if needed.
Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides. Garnish with additional lemon zest, if desired, and serve.
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 2333 mg | 101% | |
| Total Carbohydrate | 675.3 g | 246% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 463.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1337 mg | 28% | |
*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.
