Spring Cake With Lemon And Berries

Name: Spring Cake With Lemon And Berries
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon almond extract; 1/2 cup buttermilk; 1 cup mixed fresh berries (strawberries, blueberries, raspberries); Powdered sugar, for dusting; Mint leaves, for garnish

Highlighted under: Golden Crust & Crumbs

I love making this Spring Cake With Lemon And Berries as the seasons change. The bright, zesty flavor of lemon combined with fresh, juicy berries brings the essence of spring to my kitchen. I always find that adding a hint of almond extract elevates the taste, creating a delightful and uplifting dessert. This cake is perfect for family gatherings or simply to brighten up a rainy afternoon. The soft texture and bright colors make it a feast for both the eyes and the palate!

Created by

Imogen Price

Last updated on 2026-02-27T22:25:35.412Z

When I first made this Spring Cake, I knew I wanted something that celebrated the flavors of the season. The combination of lemon and berries feels like a breath of fresh air, and I’m always amazed at how well they complement each other. I also found that using fresh berries not only enhances the taste but adds a beautiful pop of color to the cake.

One of my favorite tips is to zest the lemon before juicing it. This maximizes the lemon’s flavor and aroma in the cake batter. I think the balance of tartness from the lemon and sweetness from the berries truly captures the essence of spring! If you’re looking for an impressive dessert that’s not too complicated, give this recipe a try!

Why You Will Love This Recipe
Light and refreshing cake perfect for warm days
Vibrant colors make for an eye-catching dessert
The harmonious blend of flavors is a crowd-pleaser

The Importance of Fresh Ingredients

The choice of fresh berries can make or break the Spring Cake. Opt for in-season strawberries, blueberries, and raspberries for the best flavor and texture. They should be plump and vibrant, with a slight sheen when you purchase them. If fresh berries aren’t available, consider using frozen ones, but be sure to thaw and drain excess moisture to prevent a soggy topping.

Using fresh lemon juice rather than bottled is equally crucial. Freshly squeezed lemon juice has a brightness and acidity that elevates the cake's flavor profile, complementing the sweetness of the sugar and the richness of the butter. The zest also contributes essential oils that enhance lemon's aroma, adding depth to the overall taste.

Mastering the Texture

Achieving a light and fluffy texture requires careful attention when creaming butter and sugar. I recommend using room temperature, softened butter; this helps incorporate more air into the mixture. Beat until the mixture is pale and fluffy—about 3-5 minutes—this step is crucial for creating that desirable cake texture.

Another tip for a tender crumb is to avoid overmixing once the dry ingredients are added. Combine them gently just until there are no dry streaks; overmixing can lead to a tough cake. The buttermilk adds moisture, keeping the cake's density just right while balancing the acidity with the other flavors.

Serving and Storage Tips

This Spring Cake is best served fresh, topped with a generous amount of fresh berries just before serving. As a quick tip, you can prepare the cake a day in advance and store it wrapped in plastic wrap at room temperature to help it stay moist. When ready to serve, simply add the toppings for that fresh look.

For longer storage, consider freezing the cake unadorned. Wrap slices in plastic wrap and place them in an airtight container; they can last up to three months. To enjoy, thaw in the refrigerator and serve at room temperature, or warm slightly in a microwave for about 10-15 seconds for a cozy dessert.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon almond extract
1/2 cup buttermilk

For the Topping

1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Powdered sugar, for dusting
Mint leaves, for garnish

Instructions

Instructions

Preparation Steps

Preheat and Prepare

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

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavors

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

Combine Mixtures

Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk, until smooth.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Top with fresh berries and dust with powdered sugar before serving.

Pro Tips

For an extra bit of flavor, try adding a tablespoon of lemon curd on top of each slice before serving. It blends beautifully with the fresh berries and adds a delightful tartness!

Ingredient Substitutions

If you're looking for a gluten-free option, replacing the all-purpose flour with a gluten-free flour blend can work well; just make sure it includes xanthan gum for structure. Almond flour adds a lovely flavor, but for nut-free needs, try using ground oats or a seed flour.

For a dairy-free version, you can substitute the buttermilk with almond milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. Additionally, use a plant-based butter alternative for the same effect without the dairy.

Flavor Variations

Feel free to play with flavor profiles by adding herbs like rosemary or basil in small amounts to the batter for a unique twist. Citrus zest from oranges or limes can also introduce different but compatible flavor layers alongside the lemon.

Another approach is to create a lemon glaze by mixing powdered sugar with lemon juice and drizzling it on top for extra sweetness. This not only beautifies the cake but also enhances the overall citrus flavor.

Questions About Recipes

→ Can I use frozen berries instead of fresh?

Yes, you can use frozen berries, but make sure to thaw and drain them before adding to the cake.

→ How do I store leftovers?

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

→ Can I use another type of flour?

You can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly.

→ Is it possible to make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.