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