What kind of berries are best for berry lemon cake?

A mix of fresh berries like blueberries, raspberries, and blackberries works wonderfully. You can also use frozen berries; just be sure to drain off any excess liquid before adding them to the batter.

How do I keep my berry lemon cake moist?

Don't overbake the cake! Use a toothpick to test for doneness; it should come out with moist crumbs attached. You can also brush the warm cake with a lemon syrup to add extra moisture.

Can I make berry lemon cake ahead of time?

Yes, you can bake the cake a day ahead of time, wrap it tightly in plastic wrap, and store it at room temperature. You can also freeze the baked cake for longer storage.

How do I prevent my berries from sinking to the bottom of the cake?

Toss the berries in a tablespoon or two of flour before adding them to the batter, this helps suspend them throughout the cake.

Berry Lemon Cake: 7 Proven Secrets to the Best Recipe

Description

A moist and flavorful berry lemon cake perfect for any occasion. This cake is bursting with the bright flavors of lemon and sweet berries, making it a delightful treat.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup lemon juice
Zest of 2 lemons
1 1/2 cups mixed berries (blueberries, raspberries, strawberries)
For the Glaze (optional):
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, combine the buttermilk, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the mixed berries.
Pour the batter into the prepared pan and spread evenly.
Bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth.
Once the cake is completely cool, drizzle the glaze over the top.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: berry, lemon, cake, dessert