Spring Cake With Lemon And Berries

Name: Spring Cake With Lemon And Berries
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; Zest of 1 lemon; 1 tsp vanilla extract; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup mixed berries (strawberries, blueberries, raspberries); 2 tbsp sugar; 1 tbsp lemon juice

Highlighted under: Traditional Baking

I absolutely love welcoming spring with this delightful Spring Cake with Lemon and Berries. The combination of zesty lemon and fresh berries creates a vibrant dessert that truly captures the essence of the season. This cake is not overly sweet, allowing the natural flavors of the fruit to shine through. I've refined this recipe over the years to achieve the perfect balance between dense and airy textures, ensuring that each bite is a burst of flavor and freshness. Trust me, this is a cake that will make your spring gatherings memorable!

Created by

Chloe Bennett

Last updated on 2026-02-27T19:53:35.342Z

When I first created this Spring Cake with Lemon and Berries, I wanted to evoke the freshness of the season, and it did not disappoint. I experimented with various types of berries, but found that a mix of strawberries and blueberries worked beautifully, providing both sweetness and tartness. The lemon zest adds a surprising pop of brightness that is simply irresistible!

What's great about this cake is its versatility. It can be served as a dessert during a dinner party, or even as a delightful afternoon treat with tea. I recommend pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence!

Why You'll Love This Cake
Bright, zesty lemon flavor that energizes your palate
Beautifully vibrant berries add color and freshness
Perfectly moist texture that keeps you coming back for more

Balancing Flavors and Textures

Achieving the perfect flavor balance in this Spring Cake requires a keen eye on the acidity from the lemon and the sweetness of the berries. The zest of one lemon infuses the batter with a refreshing brightness that complements the natural sweetness of the mixed berries. When baking, the cake should rise beautifully, providing a light yet dense texture that enhances the fruit toppings. If you notice the edges are browning quickly, you can cover the cake lightly with aluminum foil during baking to prevent over-browning while the center fully cooks.

The use of buttermilk in this recipe is crucial for achieving the moist texture that keeps every slice delightful. Buttermilk not only adds moisture but also reacts with the baking soda to give the cake a tender crumb. If you don’t have buttermilk on hand, a quick substitute can be made by mixing one tablespoon of vinegar or lemon juice with enough milk to make one-half cup. Allow this mixture to sit for a few minutes before incorporating it into your batter.

Berry Topping Techniques

Creating the berry topping for this cake is as much about technique as it is about flavor. After combining the berries with sugar and lemon juice, let them sit for at least 15 minutes. This step is essential; it allows the sugar to draw out the juices, creating a syrupy coating that beautifully enhances the flavors when the berries are placed atop the cake. Keep an eye on the berries—they should be vibrant and glossy, signaling that they’ve released enough liquid.

Feel free to experiment with the types of berries you use. While strawberries, blueberries, and raspberries are perfect for this cake, you can also incorporate blackberries or even diced peaches for a twist on the classic topping. Just be mindful that different berries have different sweetness levels; adjusting the amount of sugar you add may be necessary. For a slightly more decadent treat, consider adding a dollop of whipped cream or crème fraîche with the berries when serving.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
Zest of 1 lemon
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For the Topping

1 cup mixed berries (strawberries, blueberries, raspberries)
2 tbsp sugar
1 tbsp lemon juice

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, lemon zest, and vanilla extract.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Berry Topping

While the cake is baking, combine the berries, sugar, and lemon juice in a bowl. Let sit for about 15 minutes to allow the juices to release.

Serve and Enjoy

Once the cake is cool, top it with the macerated berries just before serving. Enjoy your delightful Spring Cake!

Tips

Pro Tips

For additional flavor, consider adding a splash of limoncello to the berry mixture for a more sophisticated taste.

Storage and Make-Ahead Tips

If you're planning to make this Spring Cake ahead of time, great news! Once baked and cooled, you can store it wrapped in plastic wrap at room temperature for up to 3 days. If you want to extend its life, consider freezing it. Slice the cooled cake and wrap each piece individually in plastic wrap before placing them in an airtight container. This way, you can enjoy individual servings at your convenience, and the cake will keep well for up to 2 months in the freezer.

Prepare the berry topping up to a day in advance. Simply combine the berries, sugar, and lemon juice, and store the mixture in the refrigerator. This will maximize the flavor and give the berries even more time to macerate, resulting in a juicy topping that’s bursting with spring flavors. Just be sure to top the cake shortly before serving to prevent it from becoming too soggy.

Scaling and Variations

Scaling this recipe for a larger gathering is straightforward. Simple double the ingredients to create a larger two-layer cake. When doing so, bake it in two 9-inch round cake pans, and be sure to extend the baking time by an additional 5-10 minutes. Keep an eye on the cakes, checking for that golden top and clean toothpick test to ensure proper baking throughout.

For a unique twist, consider infusing the cake batter with herbs such as thyme or basil, which pair wonderfully with lemon. Adding finely chopped fresh herbs will provide an unexpected aromatic depth to the cake. If you prefer an even fruitier experience, you can also mix in some finely chopped apples or pears into the batter, creating a delightful textural contrast that’s perfect for springtime.

Questions About Recipes

→ Can I use frozen berries?

Yes! Just make sure to thaw and drain them before using to prevent excess liquid.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and top it with berries just before serving.

→ What can I substitute for buttermilk?

You can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.