Lemon Berries Cake - I Eat The Heart

It has been updated July 14, 2025 | by Kate Dean | Leave a comment

This post may have subsequent links.

Lemon cake berries Made of soft lemon cake layers, juicy grape girl, lemon cream cheese. It is a beautiful bright dessert perfect for spring and summer celebrations.

A slice of lemon cake with a piece of lemon with a piece of lemon on the dish. — Lemon berries cake - I eat the heart 1

This is a beautiful lemon cake as much as delicious. This cake contains layers of soft, delicate lemon cake studded with a lot of juicy blue berries, and they are installed with a rich lemon frost.

Tart-Sweet flavor mixture is fresh and summer, wet cake and giving with the correct balance of brightness and wealth. Whether you bake a special occasion or just want to celebrate the berries season, it is certain that this layer cake will impress and joy.

Make it at the forefront and a cold service for a refreshing treatment that tastes like summer in every bite.

The ingredients of the lemon berries cake in the dishes. — Lemon berries cake - I eat the heart 2

Ingredient notes and alternatives

Obesity: If you want to use salted butter, delete salt in frost and cake.
oil: You can use any neutral oil, such as olive oil or canola oil.
Lemon juice: I strongly recommend using fresh lemon juice because lemon juice packed in bottles can have a flavor outside.
Laban: The whole milk will give you the softest and the richest cake.
Cream cheese: I like to use whole cream cheese in frost. It will give you a richer frost. You can also use 1/3 cream cheese.

How to make a lemon cake

Here you will find step -by -step instructions and photographs showing how this recipe works. The full recipe, including ingredients, is returned below.

Step 1: Heat the oven to 350 degrees Fahrenheit. 2 8 inches ingredients, a round cake, or spray them with non -adhesive cooking spray.

Dry ingredients for lemon cake in a plate next to the butter that was hit in a mixing bowl. — Lemon berries cake - I eat the heart 3

Step 2: In a medium bowl, add flour, baking powder and salt. The plural beats. lay aside.

Step 3: To a pregnant mixer bowl equipped with a lamb, add butter. Overnight for one minute. Other ingredients will help the butter to merge better.

Lemon with oil and sugar are mixed with majestic butter next to eggs and lemon juice mixed in a wet mixture. — Lemon berries cake - I eat the heart 4

Step 4: Add oil, sugar and lemon. Over completely overcome, about 2-3 minutes. Be sure to scrape the bowl.

Step 5: Add lemon juice, vanilla and eggs. Over again until combined, another 2-3 minutes.

Step 6: Add the flour mixture to the pregnant mixer. Overcome a decrease, then pour into the milk and mix it until it is only merged. Do not overlook.

Step 7: Add wild grapes to a small bowl. Cover with 1 tablespoon of flour. Add to the bowl with the rest of the mixture. Use a rubber spoon gently to fold the wild grapes until it is evenly combined. Make sure to be kindly fold so as not to crush wild grapes.

The guerrilla is in the cake of the lemon cake in the vicinity of the baked cake in the pans. — Lemon berries cake - I eat the heart 5

Step 8: The mixture spoon is evenly in the prepared cake.

Step 9: Bake for between 20 and 25 minutes, or until the toothpicks come out in the middle with some wet crumbs.

Step 10: Take the cake out of the oven and let it cool completely in the pan.

Step 11: Once the cakes are cold, make frost. Clean your mixer bowl.

Step 12: Cream cheese and butter won with a mujahraf attachment, up to smooth and skim.

Step 13: Add dried sugar, lemon juice, vanilla and salt. Overcoming the high speed until fully integrated and creamy, about 3-5 minutes.

Step 14: Collect the cakes by settling the layers, then put one cake on a serving dish or cake holder.

Step 15: Add ⅓ from frost to the top of the cake. Spread even soft.

Step 16: The top with the other cake layer.

Step 17: Then the entire top and sides frost with the remaining frost.

Step 18: Top with fresh wild grapes and lemon slices.

Step 19: Leave the cold in the refrigerator until it is ready for service, at least 30 minutes so that the frost can be thickened before cutting.

Lemon berry layer cake covered with fresh wild grapes and lemon shifts. — Lemon berries cake - I eat the heart 6

Recipe tips!

Lemon flavor: If you want to replace the strongest lemon flavor, half of the vanilla extract with lemon extract.
Manufacturing tips: This cake can form for up to 24 hours in advance and cool until ready to serve. I recommend that the cake set about 10-15 minutes before working to allow it to reach a little temperature.

A thorn takes a bite of a slice of lemon cake. — Lemon berries cake - I eat the heart 7

storage

Store any cake of lemon berries in a sealed container. The cake will last for 3-4 days when it is stored properly in the refrigerator.

More summer cake recipes!

If you have tried this lemon berries cake recipe, do not forget to evaluate the recipe and leave me a comment below. I would like to hear from the people who made my recipes!

You can Subscribe To receive my latest newsletter or Follow me On Facebook, Instagram and Pinterest for more delicious foods.

directions

Heat the oven to 350 degrees Fahrenheit. 2 8 inches ingredients, a round cake, or spray them with non -adhesive cooking spray.
In a medium bowl, add flour, baking powder and salt. The plural beats. lay aside.
1 ⅔ Single cups every flour for purposes, 2 teaspoons of baking powder, ¼ 1 teaspoon of salt
To a pregnant mixer bowl equipped with a lamb, add butter. Overnight for one minute.
½ cup of unusual butter
Add oil, sugar and lemon. Over completely overcome, about 2-3 minutes.
3 tablespoons of vegetable oil, 1 cup of granulated sugar, 1 ½ tablespoon of lemon
Add lemon juice, vanilla and eggs. Over again until combined, another 2-3 minutes.
⅓ A cup of fresh lemon juice, 1 teaspoon of vanilla extract, 3 big eggs
Add the flour mixture to the pregnant mixer. Overcome a decrease, then pour into the milk and mix it until it is only merged. Do not overlook.
¾ Full cup of milk
Add wild grapes to a small bowl. Cover with 1 tablespoon of flour. Add to the bowl with the rest of the mixture. Use a rubber spoon gently to fold the wild grapes until it is evenly combined.
1 cup of fresh wild grapes
The mixture spoon is evenly in the prepared cake.
Bake for between 20 and 25 minutes, or until the toothpicks come out in the middle with some wet crumbs.
Take the cake out of the oven and let it cool completely in the pan.
Once the cakes are cold, make frost. Clean your mixer bowl.
Cream cheese and butter won with a mujahraf attachment, up to smooth and skim.
8 ounces of cream cheese, ½ cup of unusual butter
Add dried sugar, lemon juice, vanilla and salt. Overcoming the high speed until fully integrated and creamy, about 3-5 minutes.
3 ½ cups of powdered sugar, 1 tablespoon of fresh lemon juice, 1 teaspoon of vanilla extract, 1/8 teaspoon of salt
Collect the cakes by settling the layers, then put one cake on a serving dish or cake holder.
Add ⅓ from frost to the top of the cake. Spread even soft.
The top with the other cake layer.
Then the entire top and sides frost with the remaining frost.
Top with fresh wild grapes and lemon slices.
Leave the cold in the refrigerator until it is ready for service, at least 30 minutes so that the frost can be thickened before cutting.

Notes

Obesity: If you want to use salted butter, delete salt in frost and cake.

oil: You can use any neutral oil, such as olive oil or canola oil.

Lemon juice: I strongly recommend using fresh lemon juice because lemon juice packed in bottles can have a flavor outside.

Laban: The whole milk will give you the softest and the richest cake.

Cream cheese: I like to use whole cream cheese in frost. It will give you a richer frost. You can also use 1/3 cream cheese.
Nutrition values are estimates.

feeding