Why You’ll Love This Recipe

This cake is the perfect combination of lightness, freshness, and indulgence. The zesty lemon flavor is complemented by the juicy burst of berries, making each bite a delicious balance of tangy and sweet. The light texture of the cake makes it feel like a treat without being too heavy, and the lemon curd filling adds a rich, creamy touch. With the added pop of fresh berries, this cake is both visually stunning and irresistibly delicious. Whether you’re hosting a spring celebration or simply want to brighten your day with something light and fruity, this cake is a perfect choice!

Ingredients

For the lemon cake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
¼ cup lemon juice (freshly squeezed)
½ teaspoon vanilla extract
¾ cup buttermilk (or whole milk)

For the lemon curd:

½ cup fresh lemon juice (about 3 lemons)
2 tablespoons lemon zest
½ cup granulated sugar
3 large egg yolks
4 tablespoons unsalted butter

For the berry topping:

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons honey or maple syrup (optional, for sweetness)
Mint leaves (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles.
Make the lemon cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Bake the cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the lemon curd: In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Heat over medium heat until the sugar dissolves. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot lemon mixture into the egg yolks while whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the butter until smooth. Let the lemon curd cool to room temperature.
Assemble the cake: Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a layer of lemon curd over the top. Place the second cake layer on top and gently press down. Spread the remaining lemon curd over the top of the cake, allowing it to drip down the sides slightly.
Top with berries: In a bowl, toss the strawberries, blueberries, and raspberries together. If you’d like, drizzle the honey or maple syrup over the berries to sweeten them slightly. Spoon the berries over the top of the cake, letting them cascade down the sides.
Garnish and serve: Garnish the cake with fresh mint leaves for a pop of color, if desired. Slice and serve chilled or at room temperature.

Servings and Timing

Servings: 8-10 servings
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Chill Time: 1 hour (for the curd to cool)
Total Time: About 2 hours

Variations

Vegan Version: Use a dairy-free butter and plant-based milk for the cake. Substitute the egg yolks with a flax egg or another egg substitute for the lemon curd.
Other Fruits: If you don’t have fresh berries, try using peaches, plums, or even a fruit compote to top the cake.
Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the cake batter for a delightful lemon poppy seed variation.
Lemon Cream Cheese Frosting: If you prefer a frosting instead of lemon curd, swap the lemon curd for lemon cream cheese frosting for an extra creamy layer.

Storage/Reheating

Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best eaten fresh but will still be delicious the next day.
Reheating: This cake is best served cold or at room temperature. If it’s been refrigerated, let it sit at room temperature for 20-30 minutes before serving.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cake layers and make the lemon curd in advance. Assemble the cake a few hours before serving to allow the flavors to meld together.

2. Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is preferred for its bright, tangy flavor, but bottled lemon juice can be used in a pinch. Just keep in mind that the flavor might not be as vibrant.

3. Can I freeze this cake?

Yes, you can freeze the cake layers before assembling. Wrap the cooled cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before assembling.

4. How can I make the lemon curd thicker?

If your lemon curd doesn’t thicken enough, you can cook it for a little longer over low heat, or add an extra tablespoon of cornstarch dissolved in water during the cooking process.

5. Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd to save time, but making your own lemon curd from scratch adds an extra level of freshness and flavor to the cake.

6. Can I make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that’s designed for baking to ensure the texture is right.

7. Can I use frozen berries for the topping?

Frozen berries can be used, but fresh berries are recommended for the best texture and flavor. If using frozen, make sure to thaw and drain them first to prevent excess liquid on the cake.

8. Can I add a glaze to this cake?

You can add a glaze made with powdered sugar and lemon juice over the top of the cake for an extra sweet touch. Drizzle it over the berries just before serving.

9. How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The edges should be golden brown, and the center should feel firm to the touch.

10. Can I make this cake into cupcakes?

Yes, you can make this cake into cupcakes by dividing the batter into a cupcake pan and baking for about 18-20 minutes or until a toothpick comes out clean. You can still add the lemon curd and berries on top.

Conclusion

The Lemon Berry Spring Fling Cake is a fresh, fruity, and delightful dessert that brings the brightness of spring right to your table. With its fluffy lemon cake, creamy lemon curd, and colorful berry topping, it’s sure to be a showstopper at any gathering. Whether you’re celebrating a special occasion or just want to treat yourself, this cake is a perfect way to enjoy the flavors of spring in a fun and delicious way!