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: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅓ cup milk; Zest of 1 lemon; 2 tablespoons lemon juice; 1 cup mixed berries (strawberries, blueberries, raspberries); 2 tablespoons powdered sugar; 1 tablespoon lemon juice

Highlighted under: Seasonal Table Delights

I absolutely love making this Spring Cake with Lemon and Berries when the weather turns warmer. The light, zesty flavor of the lemon combined with fresh berries really captures the essence of springtime. Every time I serve it, the vibrant colors and airy texture provide a refreshing taste that brightens any gathering. It's perfect as a simple dessert or even for a delightful afternoon tea, and I can never resist a second slice once it’s on the table!

Created by

Delilah Spencer

Last updated on 2026-02-27T19:53:35.110Z

When I first experimented with this Spring Cake, I knew I wanted a recipe that highlighted fresh, seasonal ingredients. I found that incorporating lemon not only adds a vibrant flavor but also keeps the cake moist and fluffy. During our testing, I used a mix of berries to create a colorful topping that perfectly complements the zesty cake base.

One tip that I found incredibly helpful is to mix in some lemon zest into the batter, which enhances the citrus flavor. Also, let the cake cool completely before adding the berries on top to maintain their freshness. The result is a delightful dessert that celebrates the flavors of spring.

Why You'll Love This Cake
Zesty lemon flavor paired perfectly with fresh berries
Light and airy texture that’s perfect for spring
Versatile dessert great for parties or casual gatherings

Perfecting the Cake Texture

The texture of this Spring Cake is crucial to its overall appeal. To achieve that light and airy structure, make sure not to overmix the batter once the wet ingredients are combined with the dry. Stir until just combined, ensuring some lumps remain. This prevents developing too much gluten, which can result in a dense cake. Also, using room temperature eggs enhances the batter's incorporation, leading to a fluffier cake.

Proper creaming of the butter and sugar is another key step. Beat these together until the mixture is visibly light and fluffy, which usually takes around 3-5 minutes with an electric mixer on medium speed. This process aerates the mixture, helping to create a cake that rises beautifully in the oven. If you see any grains of sugar left, continue mixing; they should fully dissolve for the best texture.

Choosing the Right Berries

When selecting mixed berries for the topping, look for those that are vibrant and firm, which indicates freshness. Strawberries should be bright red with no signs of bruising, while blueberries and raspberries should be plump and juicy. If you're unable to find fresh berries, frozen alternatives work well too; just make sure to thaw and drain them to avoid excess moisture which can make the topping soggy.

To enhance the berry flavors in the topping, consider macerating the berries slightly. This involves sprinkling them with sugar and letting them sit for about 10-15 minutes before adding lemon juice. This process draws out the juices, creating a syrupy coating that complements the tartness of the lemon in the cake. If you're feeling adventurous, try adding a splash of vanilla extract for an additional layer of flavor!

Make-Ahead and Storage Tips

This Spring Cake can be prepared ahead of time, making it a great option for busy days. Once the cake is baked and cooled, it can be wrapped tightly in plastic wrap and stored at room temperature for up to two days. For longer storage, consider freezing the cake. It freezes well for up to three months—just slice it, wrap each piece individually, and place them in an airtight container.

If you're planning to serve the cake later, add the berry topping right before serving to keep it fresh and vibrant. If made ahead, the berries can also be prepared and stored in the refrigerator, but keep in mind that they’ll release juice over time. Serve the cake with a dollop of whipped cream for an extra treat, or add some lemon zest to the cream for a delightful flavor boost.

Ingredients

Cake Base

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup milk
Zest of 1 lemon
2 tablespoons lemon juice

Berry Topping

1 cup mixed berries (strawberries, blueberries, raspberries)
2 tablespoons powdered sugar
1 tablespoon lemon juice

Instructions

Steps to Prepare

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Dry Ingredients

In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well mixed.

Cream Butter and Sugar

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Combine Wet and Dry Ingredients

Gradually mix in the dry ingredients along with the milk, lemon zest, and lemon juice. Stir until just combined.

Pour into Pan

Pour the batter into the prepared cake pan, smoothing the top evenly.

Bake

Bake in the preheated oven for about 30 minutes or until a toothpick comes out clean when inserted in the center.

Cool and Prepare Topping

Allow the cake to cool completely in the pan. Meanwhile, mix the berries with powdered sugar and lemon juice to create the topping.

Serve

Once the cake has cooled, top it with the berry mixture. Slice and enjoy!

Pro Tips

For added flavor, consider adding a lemon glaze on top of the cake once it has cooled. You can make it by mixing powdered sugar with lemon juice until a smooth consistency is reached.

Common Troubleshooting Tips

If your cake doesn’t rise as expected, check your baking powder and baking soda for freshness. These leavening agents can lose effectiveness over time, leading to a flat cake. It's crucial to measure them accurately—too much can cause the cake to rise too quickly and then collapse, while too little will result in a dense texture.

Another issue some bakers encounter is a dry cake. This can happen if the cake is overbaked, so keep an eye on the cooking time, especially towards the end. A toothpick inserted should come out clean, but not completely dry. If you notice the edges beginning to brown quickly, consider covering the cake loosely with aluminum foil to prevent over-browning while the center cooks.

Serving Suggestions

This Spring Cake shines at gatherings, but it can be served in various ways. For a more elegant presentation, consider dusting the top with additional powdered sugar and garnishing with fresh mint leaves. Placing it on a cake stand also adds a nice touch for parties—just be sure to slice it with a serrated knife to maintain its structure.

For an added layer of indulgence, serve the cake with a scoop of vanilla ice cream or a side of lemon curd. The creaminess complements the zesty flavor of the cake and provides a refreshing contrast to the tartness of the berries. If you're feeling creative, try layering the cake with whipped cream and additional berries for a show-stopping dessert experience.

Ingredient Substitutions

If you're looking to modify the recipe for dietary needs, you can substitute the all-purpose flour with a gluten-free blend, ensuring it’s specifically formulated for baking. Also, for a dairy-free version, replace the butter with coconut oil or an unsweetened vegan butter alternative and use plant-based milk. These swaps maintain the cake's moisture while accommodating different diets.

For a refined sugar-free version, consider using honey or maple syrup instead of granulated sugar. Just remember that you'll need to adjust the liquid content in the recipe slightly; for every cup of sugar substituted, reduce the total liquid by 1/4 cup. This will help maintain the balance between the dry and wet ingredients, ensuring a perfect bake without sacrificing flavor.

Questions About Recipes

→ Can I use frozen berries for the topping?

Yes, frozen berries can be used, but make sure to thaw and drain them thoroughly before using to avoid excess moisture.

→ How should I store the leftover cake?

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

→ Can I substitute the all-purpose flour?

You can use almond flour or a gluten-free flour blend, but the texture may differ slightly.

→ Is this cake suitable for vegan diets?

This specific recipe is not vegan, but you could substitute eggs and dairy with plant-based alternatives for a vegan version.