Spring Cake With Lemon And Berries

Name: Spring Cake With Lemon And Berries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup Greek yogurt; 1/4 cup whole milk; Zest of 1 lemon; 2 tablespoons fresh lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup mixed berries (strawberries, blueberries, raspberries); Powdered sugar for dusting; Whipped cream (optional)

Highlighted under: Sweet Comfort Bakes

I love the bright and refreshing flavors of spring, and this Spring Cake with Lemon and Berries perfectly captures that essence. The combination of zesty lemon and sweet mixed berries creates a delightful springtime treat that not only looks stunning but also tastes divine. I enjoy serving it at gatherings or simply savoring it on a sunny afternoon. It’s light, fluffy, and has just the right amount of sweetness. Trust me, this cake will brighten your day and impress your guests!

Created by

Naomi Clarke

Last updated on 2026-02-27T16:09:34.889Z

When I first made this cake, I experimented with a few variations to get the texture and flavor just right. I discovered that the secret to a moist cake lies in adding Greek yogurt along with the eggs. This not only keeps the cake tender but also adds a subtle tang that pairs beautifully with the lemon.

One memorable afternoon, I baked this cake for a spring gathering, and it was a hit! Topped with fresh berries and a light dusting of powdered sugar, it looked like a masterpiece. I found that serving it with a dollop of whipped cream elevates the experience to another level.

Reasons to Love This Cake
Bright citrus flavor balanced with sweet berries
Fluffy texture that is incredibly satisfying
Great for any occasion or just a treat for yourself

Understanding Your Ingredients

The key to achieving a fluffy and moist cake lies in the combination of Greek yogurt and butter. Greek yogurt not only imparts a tangy flavor that complements the lemon but also adds moisture to the cake. If you don't have Greek yogurt, you can substitute it with sour cream at a 1:1 ratio, which will yield a similar texture and taste. Remember to ensure all your wet ingredients are at room temperature before mixing, as this helps create a smooth batter and promotes even baking.

Using fresh lemon juice and zest is crucial for an authentic flavor. The zest contains essential oils that enhance the cake's aroma and add a burst of citrus notes, while the juice brings acidity, balancing the sweetness of the sugar. If you’re in a pinch, bottled lemon juice can be used, but the flavor won't be as vibrant, so use fresh lemons whenever possible for the best results.

Baking Tips for Perfect Results

When baking, make sure to properly preheat your oven to 350°F (175°C) before placing the cake inside. This is essential for creating an even rise and prevents a dense crumb. To know when your cake is done, besides the toothpick test, look for a golden-brown top and a slight spring back when you press the center lightly. Avoid opening the oven door too early, as this can cause the cake to sink.

After baking, cooling the cake in the pan for about 10 minutes allows it to set properly and reduces the risk of breaking when inverted onto a wire rack. Ensure the cake is completely cool before adding the berries and powdered sugar; otherwise, the heat will cause the toppings to melt, leading to a soggy presentation.

Serving and Storing

Serve this cake with a generous dollop of whipped cream to enhance its lightness. You can personalize each slice by layering a variety of berries on top—strawberries for sweetness, blueberries for a burst of flavor, and raspberries for a tart contrast. For a delightful twist, consider drizzling a simple lemon glaze over the top instead of powdered sugar for added zing.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. While it may lose some moisture, gently warming it in the microwave for a few seconds before serving can revive its fluffy texture. You can also freeze the unfrosted cake by wrapping it tightly in plastic wrap and aluminum foil for up to three months, and it will be ready for a future celebration!

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup Greek yogurt
1/4 cup whole milk
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Topping

1 cup mixed berries (strawberries, blueberries, raspberries)
Powdered sugar for dusting
Whipped cream (optional)

Instructions

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, Greek yogurt, milk, lemon zest, and lemon juice, and mix until smooth.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine and Bake

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, top with mixed berries and a dusting of powdered sugar, and serve with whipped cream if desired.

Pro Tips

For added depth of flavor, try adding a splash of vanilla extract to the batter. This cake can also be made a day in advance
just keep it covered to maintain freshness.

Variations to Try

Feel free to experiment with different berry combinations based on what's in season or your personal preferences. Blackberries can add a lovely tartness, while chopped peaches or nectarines can offer a juicy sweetness that pairs wonderfully with lemon. Each variation will bring its unique character to the cake while maintaining that refreshing spring essence.

For a more indulgent treat, consider adding a layer of lemon curd between the cake layers or even into the batter. This will elevate the flavor profile and provide a rich, creamy texture that balances beautifully with the lightness of the cake. Just be mindful to adjust the overall sweetness to avoid overwhelming the palette.

Troubleshooting Common Issues

If your cake turns out dense, it's likely due to overmixing the batter. To avoid this, mix just until the dry ingredients are incorporated; a few lumps are perfectly fine. Additionally, be careful not to overbake, as this can lead to dry cake. Always check a few minutes before the suggested baking time if you’re unsure.

If you notice the edges of the cake browning too quickly, consider placing a piece of aluminum foil loosely over the top halfway through baking to prevent further browning while allowing the center to cook through. This is particularly helpful in ensuring even baking in ovens that don't have consistent heat distribution.

Questions About Recipes

→ Can I use frozen berries instead of fresh?

Yes, frozen berries can be used, but make sure to thaw and drain them well before adding on top to avoid excess moisture.

→ How should I store leftovers?

Store any leftovers covered in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor.

→ Can I substitute the Greek yogurt?

If you don't have Greek yogurt, you can substitute with sour cream or regular yogurt.

→ Is this cake suitable for a gluten-free diet?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.