Summer Lemon Berry Cake
Servings
8-10
Prep Time
20 minutes
There is nothing quite like a slice of bright, fruit-filled cake on a warm afternoon to make it feel like true summer. This vibrant lemon berry cake balances a tender, tangy crumb with the sweet pop of fresh blueberries and raspberries. We love whipping this up for weekend get-togethers because it looks gorgeous on the table yet comes together with minimal fuss. Grab some fresh berries from the market, pull out your favorite mixing bowl, and let's bake a dessert that your friends and family will request all season long.
Ingredients
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¾ cup (170 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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⅓ cup (90 g) full-fat sour cream
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⅓ cup (90 g) 5% Greek yogurt
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1 ¾ cups (220 g) all-purpose flour
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2 tsp baking powder
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½ tsp kosher salt
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1 cup (150 g) fresh blueberries
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1 cup (125 g) fresh raspberries
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1 tbsp all-purpose flour, for coating berries
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1 cup (125 g) icing sugar (powdered sugar)
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2 tbsp fresh lemon juice
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1 tsp finely grated lemon zest
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Fresh blueberries
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Fresh raspberries
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Small lemon thyme sprigs
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Optional icing sugar, for dusting
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Provisions 9” Round Baker
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OvenBond Quarter Sheet Pan
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Provisions Mixing Bowls
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Provisions Fish Turner
For the Cake
Lemon Glaze
Garnish
Featured Products:
Directions
Prepare the Cake
Preheat your oven to 350°F (177°C).
Butter a 9-inch round cake pan. Line the bottom and sides with parchment paper and lightly butter the parchment.
In a medium bowl, whisk together the 1 ¾ cups of flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar together for 3 to 4 minutes using a hand mixer or stand mixer until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure proper emulsification.
Mix in the vanilla extract, lemon zest, and 2 tablespoons of fresh lemon juice.
Add the sour cream and Greek yogurt, mixing until the batter is completely smooth.
Add the dry ingredients to the wet mixture. Using a silicone spatula, fold gently just until the flour disappears and is fully incorporated. Do not overmix, as this can develop the gluten and make the cake dense.
In a separate small bowl, gently toss the blueberries and raspberries with 1 tablespoon of flour until coated.
Gently fold approximately three-quarters of the floured berries into the cake batter.
Transfer the batter to your prepared pan and smooth the top with your spatula.
Scatter the remaining berries over the surface, pressing them lightly into the top of the batter.
Bake for 45 to 60 minutes (see pan material notes below), or until the center reaches an internal temperature of 203°F to 208°F (95°C to 98°C) and a skewer inserted into the center comes out clean.
If the top of the cake begins browning too quickly during the final 15 minutes of baking, loosely tent a piece of aluminum foil over the pan.
Allow the cake to cool in the pan on a wire rack for 20 minutes.
Run a thin knife around the inside edge of the pan, then carefully invert the cake onto the cooling rack. Remove the parchment paper and allow the cake to cool completely before glazing.
Make the Lemon Glaze
In a small bowl, whisk together the icing sugar, 2 tablespoons of lemon juice, and lemon zest until perfectly smooth.
The glaze should be thick enough to slowly flow across the top of the cake without immediately running off the sides. If it feels too thin, add a small tablespoon of icing sugar; if too thick, add a few extra drops of lemon juice.
Drizzle the glaze over the cooled cake, leaving about a ½ inch border around the perimeter exposed to create a clean, professional finish.
Finish and Garnish
Arrange a handful of fresh blueberries and raspberries around the outer edge of the glaze and place a few across the center.
Tuck small lemon thyme sprigs between the berries for a pop of colour and aroma.
Finish with a very light dusting of icing sugar just before serving.
