lemon berry cake


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

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.


In a large bowl, cream together the butter and sugar until light and fluffy.


Beat in the eggs, one at a time, until fully incorporated.

Add the sour cream, lemon zest, and lemon juice, and mix well.

Gradually stir in the flour mixture until just combined.


Fold in the mixed berries.


Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes before removing it from the pan and transferring it to a wire rack

– 1 1/2 cups of all-purpose flour – 1/2 teaspoon of baking powder – 1/2 teaspoon of baking soda – 1/2 teaspoon of salt – 1/2 cup of unsalted butter, softened – 1 cup of granulated sugar – 2 large eggs – 1/2 cup of sour cream – 1 tablespoon of lemon zest – 2 tablespoons of fresh lemon juice – 1/2 cup of mixed berries (blueberries, raspberries, strawberries)


Sandra is a blogger and cake decorator. Want more recipes like this? Check them out via the link below or go to wonderlandcakesbw.com for more!