Lemon Berry Cake

Today's Lemon Berry Cake recipe is a soft, delicious lemon bundt cake, filled with lemon whipped cream cheese filling, fresh strawberries, and blueberries.

Keep this moist, light and fruity cake recipe in mind for your spring and summer gatherings. Not only is it delightfully flavorful, but it is also such a beautiful, simple dessert. We hope that you enjoy it!

How to Make Lemon Berry Cake

The lemon bundt cake in this recipe is similar in some ways to our popular layered lemon velvet cake (including the block of cream cheese in the cake batter), but is slightly denser- it's not quite the texture of a pound cake, but almost!

You can find the full, printable cake recipe at the bottom of this post. Here is a quick look at our steps!

• Preheat the oven to 325 degrees F. Grease and flour a tube pan or bundt pan. Ours was a 10 inch pan. If using a smaller size, be careful not to fill more than ¾ full to prevent overfilling.
• In a medium bowl, whisk these dry ingredients: cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, combine these wet ingredients: buttermilk, vegetable oil, fresh lemon juice, and lemon zest. Set aside.

• In the bowl of your mixer, add the softened unsalted butter, softened cream cheese, and lemon extract and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Add the room temperature eggs one at a time, mixing after each addition until the yellow of the yolk disappears.

• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.
• Scoop the batter into the prepared tube or bundt pan. We used a 10 inch tube pan. (In case your pan is smaller, as a general rule, don't fill your pan more than ¾ full.)
• Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow to cool for 10 minutes before turning out. Baking times may vary, so start peeking in after 45 minutes and adjust the baking time as needed.

Lemon Whipped Cream Frosting

This light and delicious lemon frosting is a combination of homemade whipped cream and softened cream cheese, powdered sugar, lemon extract, and zest.

We've used several variations of this whipped cream cheese frosting over the years! It behaves much like whipped cream, but the cream cheese adds richness and a slightly thicker consistency.

Assembling the Lemon Berry Cake

The assembly of this bundt cake recipe is much like our banana pudding bundt cake where the cake is sliced in half to add a filling. We love how simple this lemon berry cake is to make and decorate. Here is a quick look at our steps.

• First, carefully slice the bundt cake horizontally, moving your knife in and out as you rotate the lemon cake, until you have two halves.
• It is helpful to slide the top half onto a foil-wrapped cake board so that you don't have to pick it up (especially if the cake is room temperature or seems fragile).

• Now for the assembly: Place the bottom half of the cake on a cake base or pedestal.
• Spread or pipe on the lemon whipped cream cheese frosting (We used an 8B piping tip). Top with fresh strawberries slices and blueberries. I don't like to take the berries too close to the edge as the sliced berries will bleed slightly once exposed to the filling.

• Top with the second half of the cake. Top with more lemon whipped cream cheese frosting and berries.

• This cake should be refrigerated, however, for the very best flavor and texture, move the cake to room temperature 2-3 hours before serving.

Recipe FAQs

More Fruity Cakes

We hope that you enjoy today's Lemon Berry Cake! If you love cakes with fruit, we've made many popular ones over the years! Some of our favorites are our strawberry cake recipe, pineapple cake, carrot cake recipe, and lemon cake!

Make sure to check out our full collection of favorite cake recipes, including cake recipes from scratch as well as cake mix recipes! We also have a huge collection of free cake decorating tutorials. Enjoy scrolling through!

Lemon Berry Cake

BY Melissa and Bebe

This Moist Lemon Berry Cake is a delicious bundt cake with wonderful flavor from lemon cake, lemon whipped cream cheese filling, and fresh strawberries and blueberries. Keep this dessert in mind for your spring and summer celebrations!

Course: Dessert

Servings: 15

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Ingredients

• ▢ 8 oz cream cheese, softened (226g) We used one 8 oz package, full fat.
• ▢ 1 ½ sticks unsalted butter, softened (168g) unsalted butter, softened
• ▢ 2 cups sugar (400g)
• ▢ 4 large eggs, room temperature (to save time you can warm them in a bowl of very warm water for 5 min)
• ▢ 3 cups cake flour- see Notes for substitution (342g)
• ▢ 2 teaspoons baking powder (8g)
• ▢ ½ teaspoon baking soda (3g)
• ▢ ½ teaspoon salt (3g)
• ▢ 1 cup buttermilk (235g)
• ▢ ¼ cup lemon juice approximate amount in one small lemon
• ▢ ⅓ cup vegetable oil (we used canola oil) (54g)
• ▢ 1 Tablespoon Lemon Extract (10g)
• ▢ Zest of two lemons

For the Lemon Whipped Cream Cheese Frosting

• ▢ 8 oz cream cheese, softened (It must be full fat, not reduced fat or cream cheese in a tub, those are too soft.)
• ▢ 1 cup powdered sugar, measure then sift (115g)
• ▢ 1 ½ cups heavy whipping cream (348g)
• ▢ 1 ½ teaspoons lemon extract (adjust to your liking) (6g)
• ▢ zest of one lemon optional

Strawberries and Blueberries

• ▢ Blueberries and Sliced fresh strawberries for the filling (and whole strawberries and blueberries for decoration on top)

Instructions

• Preheat the oven to 325 degrees F. Grease and flour a tube pan or bundt pan. Ours was a 10 inch pan. If using a smaller size, be careful not to fill more than ¾ full to prevent overfilling.
• In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
• In another bowl, combine the buttermilk, vegetable oil, lemon juice, and lemon zest. Set aside.
• In the bowl of your mixer, add the butter, cream cheese, and lemon extract and mix at medium speed until smooth.
• Gradually add the sugar and mix at medium speed for 2-3 minutes.
• Add the room temperature eggs one at a time, mixing after each addition until the yellow of the yolk disappears.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.
• Scoop the batter into the prepared tube or bundt pan. We used a 10 inch tube pan. (In case your pan is smaller, as a general rule, don't fill your pan more than ¾ full.)
• Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow to cool for 10 minutes before turning out.
• This recipe makes approximately 8 cups of batter.

For the Lemon Whipped Cream Cheese Frosting

• Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator.
• Use the whisk attachment if using a stand mixer, or beaters on your hand mixer. Beat the cream on medium high to high speed until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
• In another bowl combine the softened cream cheese, powdered sugar, lemon extract and lemon zest. Mix until very smooth.
• Gently stir the whipped cream into the cream cheese mixture (or vice versa)- you can do this step with a spatula, or as we did today using a mixer on low speed. Mix just until combined. Cover and refrigerate.

Assembling the Cake

• Carefully slice the bundt cake horizontally, moving your knife in and out as you rotate the lemon cake, until you have two halves. I did this step when the cake was room temperature, however many bakers prefer to split the cake when it is partially frozen.
• It is helpful to slide the top half onto a foil-wrapped cake board so that you don't have to pick it up (especially if the cake is room temperature or seems fragile).
• Place the bottom half of the cake on a cake base or pedestal.
• Spread or pipe on the lemon whipped cream cheese frosting. (We used an 8B).Top with fresh strawberries slices and blueberries.
• Top with the second half of the cake. Top with more lemon whipped cream cheese frosting and berries.
• This cake should be refrigerated, however, for the very best flavor and texture, move to room temperature 2-3 hours before serving.

Notes

Substitution for Cake Flour: (Using all purpose flour (plain in UK) to make Cake Flour) For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend

Refrigeration: Because of the filling and berries, this cake should be refrigerated. However, for the very best flavor and especially texture, the cake should be removed from the refrigerator 2-3 hours before serving. This will allow the cake time to warm and soften.

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