A Delightful Holiday Treat

Baking during the holidays brings joy, and nothing says festive like a Lemon Berry Christmas Cake. This cake combines the bright flavor of lemon with the sweetness of fresh berries, making it a perfect choice for celebrations. The tangy frosting and creamy filling add a delightful touch that will impress your family and friends.

Why You’ll Love This Cake

This cake is not just beautiful; it’s also bursting with flavor. The combination of fresh berries and zesty lemon makes it refreshing and light. Perfect for holiday gatherings, this cake will be a showstopper at your dessert table. It’s a wonderful way to celebrate the season, and its vibrant colors add a festive touch.

How to Create Your Own Lemon Berry Christmas Cake

Ingredients:

• 2 1⁄2 cups (320g) flour
• 1 1⁄2 cups (300g) sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup (170g) butter (softened)
• 3 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• 1 cup (240ml) buttermilk
• 1 1⁄2 cups (200g) mixed fresh berries (blueberries, raspberries, blackberries)
• 1 tablespoon flour (for coating the berries)
• 225g cream cheese (at room temperature)
• 56g butter
• 1 cup (120g) powdered sugar
• 1 tablespoon lemon juice
• 1/2 cup (70g) lightly mashed mixed berries
• 226g butter (softened)
• 225g cream cheese
• 4 cups (480g) powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• Fresh berries for decorating
• Thin lemon slices for decorating
• Powdered sugar for decorating

Directions:

1. Preheat your oven to 175°C (350°F). Grease two 20–22 cm cake pans and line the bottoms with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter to the dry ingredients, and beat until the mixture has a sandy texture.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Mix in the lemon zest, lemon juice, and vanilla extract.
6. Gradually add the buttermilk, mixing until you achieve a smooth batter.
7. Coat the berries with 1 tablespoon of flour and gently fold them into the batter using a spatula.
8. Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
9. Remove the cakes from the oven and let them cool completely.
10. For the lemon-blackberry filling, beat the cream cheese and butter for 2–3 minutes. Add the powdered sugar and beat until fluffy. Finally, fold in the crushed berries and lemon juice.
11. For the lemon frosting, beat the softened butter and cream cheese for about 3 minutes. Gradually incorporate the powdered sugar, then mix in the lemon zest, lemon juice, and vanilla.
12. If the frosting is too thick, add a tablespoon of cream or milk.
13. To assemble, place one cake layer on a serving stand, spread the lemon-blackberry filling on top, and then add the second cake layer. Frost the sides and top of the cake with the lemon frosting.
14. Decorate with fresh berries, thin lemon slices, and a dusting of powdered sugar.

Serving Up This Festive Delight

This Lemon Berry Christmas Cake is best served at room temperature. It makes for a lovely centerpiece for any holiday gathering. Just slice it up and enjoy with friends and family!

Storing Your Lemon Berry Christmas Cake

To keep your cake fresh, store it in an airtight container in the refrigerator. It should last for about 3-5 days. If you want to enjoy it later, you can also freeze individual slices. Just wrap them well in plastic wrap and aluminum foil, and they’ll be good for about a month.

Tips for Making the Perfect Cake

• Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a better batter consistency.
• Don’t Overmix: Mix just until combined. Overmixing can result in a tough cake.
• Fresh Berries: For the best flavor, use fresh, ripe berries. Frozen berries can also work, but they may add extra moisture.
• Decorate Later: If you plan to transport your cake, frost it at your destination to avoid any mess.

Possible Variations

• Berry Choices: Feel free to mix up the berries based on what’s in season or available. Strawberries, cherries, or even citrus segments could be great alternatives.
• Gluten-Free Option: Substitute regular flour with a gluten-free blend to cater to gluten sensitivities.

Nutritional Information

While specific nutritional values can vary, a slice of this Lemon Berry Christmas Cake roughly contains:

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g
• Sugar: 30g

Family-Sized Serving Ideas

• This cake is wonderful for family gatherings, holiday parties, or just a cozy dessert after dinner. Pair it with coffee, tea, or a scoop of vanilla ice cream for an indulgent treat!

Perfect Pairings

• Serve your Lemon Berry Christmas Cake with a side of whipped cream, a drizzle of berry sauce, or even a dollop of yogurt for a delightful balance of flavors.

Common Questions Answered

1. Can I use frozen berries in this recipe?
   Yes, you can use frozen berries! Just ensure to coat them in flour to prevent them from sinking.

2. How can I make the cake more lemony?
   You can add extra lemon zest or a bit more lemon juice to enhance the lemon flavor.

3. Is there a dairy-free option available?
   Substitute the butter and cream cheese with plant-based alternatives and use almond or coconut milk instead of buttermilk.

4. Can I make this cake ahead of time?
   Absolutely! You can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature, then frost and assemble it closer to serving time.

5. How do I prevent my cake from sticking to the pan?
   Make sure to grease the pans well and use parchment paper on the bottom. It helps to easily release the cake once it’s baked.

Lemon Berry Christmas Cake

A delightful holiday treat combining the zesty flavor of lemon with sweet berries, perfect for festive celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Cake, Dessert

Cuisine American, Holiday

Servings 12 servings

Calories 350 kcal

Ingredients

  

Cake Ingredients

• 2.5 cups 2 1⁄2 cups (320g) flour
• 1.5 cups 1 1⁄2 cups (300g) sugar
• 2.5 teaspoons 2 1⁄2 teaspoons baking powder
• 0.5 teaspoon 1⁄2 teaspoon baking soda
• 0.5 teaspoon 1⁄2 teaspoon salt
• 0.75 cup 3⁄4 cup (170g) butter (softened)
• 3 large 3 large eggs Room temperature
• 2 tablespoons 2 tablespoons lemon zest
• 2 tablespoons 2 tablespoons lemon juice
• 2 teaspoons 2 teaspoons vanilla
• 1 cup 1 cup (240ml) buttermilk
• 1.5 cups 1 1⁄2 cups (200g) mixed fresh berries (blueberries, raspberries, blackberries)
• 1 tablespoon 1 tablespoon flour (for coating the berries)

Filling and Frosting Ingredients

• 225 grams 225g cream cheese (at room temperature)
• 56 grams 56g butter
• 1 cup 1 cup (120g) powdered sugar
• 1 tablespoon 1 tablespoon lemon juice
• 0.5 cup 1/2 cup (70g) lightly mashed mixed berries
• 226 grams 226g butter (softened)
• 225 grams 225g cream cheese
• 4 cups 4 cups (480g) powdered sugar
• 1 tablespoon 1 tablespoon lemon zest
• 2 tablespoons 2 tablespoons lemon juice
• 1 teaspoon 1 teaspoon vanilla
• to taste Fresh berries for decorating
• to taste Thin lemon slices for decorating
• to taste Powdered sugar for decorating

Instructions

 

Preparation

• Preheat your oven to 175°C (350°F). Grease two 20–22 cm cake pans and line the bottoms with parchment paper.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
• Add the softened butter to the dry ingredients, and beat until the mixture has a sandy texture.
• Beat in the eggs one at a time, mixing well after each addition.
• Mix in the lemon zest, lemon juice, and vanilla extract.
• Gradually add the buttermilk, mixing until you achieve a smooth batter.
• Coat the berries with 1 tablespoon of flour and gently fold them into the batter using a spatula.
• Divide the batter evenly between the prepared pans and bake for 25–30 minutes.
• Remove the cakes from the oven and let them cool completely.

Making the Filling and Frosting

• For the lemon-blackberry filling, beat the cream cheese and butter for 2–3 minutes.
• Add the powdered sugar and beat until fluffy.
• Finally, fold in the crushed berries and lemon juice.
• For the lemon frosting, beat the softened butter and cream cheese for about 3 minutes.
• Gradually incorporate the powdered sugar, then mix in the lemon zest, lemon juice, and vanilla.
• If the frosting is too thick, add a tablespoon of cream or milk.

Assembly

• To assemble, place one cake layer on a serving stand, spread the lemon-blackberry filling on top, and then add the second cake layer.
• Frost the sides and top of the cake with the lemon frosting.
• Decorate with fresh berries, thin lemon slices, and a dusting of powdered sugar.

Notes

This Lemon Berry Christmas Cake is best served at room temperature. Store it in an airtight container in the refrigerator for about 3-5 days, or freeze individual slices wrapped well in plastic wrap and aluminum foil for about a month.

Keyword Berry Cake, Christmas Cake, Festive Treat, Holiday Dessert, Lemon Cake