Lemon Berry Christmas Cake (With Creamy Lemon Frosting)

Why You’ll Love This Recipe

I love this cake because it blends tart lemon, juicy berries, and rich cream cheese into one stunning dessert. The cake itself is soft and buttery with a hint of lemon, while the filling adds a fruity surprise in every bite. It looks gorgeous on the table and tastes even better the next day. Whether I’m baking for a Christmas dinner or just want a break from chocolate-heavy desserts, this one is a showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 2 1/2 cups flour

• 1 1/2 cups sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup butter, softened

• 3 large eggs

• 2 tablespoons lemon zest

• 2 tablespoons lemon juice

• 2 teaspoons vanilla

• 1 cup buttermilk

• 1 1/2 cups mixed fresh berries (blueberries, raspberries, blackberries)

• 1 tablespoon flour (for coating berries)

Lemon-Blackberry Filling

• 225g cream cheese, at room temperature

• 56g butter

• 1 cup powdered sugar

• 1 tablespoon lemon juice

• 1/2 cup lightly mashed mixed berries

Lemon Frosting

• 226g butter, softened

• 225g cream cheese

• 4 cups powdered sugar

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon vanilla

For Decorating

• Fresh berries

• Thin lemon slices

• Powdered sugar

Equipment

• Two 20–22 cm cake pans

• Electric mixer

• Mixing bowls

• Parchment paper

• Cake stand or serving plate

Directions

Preparing the Cake Layers

1. I preheat the oven to 175°C and grease two cake pans, lining the bottoms with parchment paper.

2. In a large bowl, I mix the flour, sugar, baking powder, baking soda, and salt.

3. I add the softened butter and beat until the mixture becomes sandy in texture.

4. I mix in the eggs one at a time.

5. I add lemon zest, lemon juice, and vanilla.

6. I slowly pour in the buttermilk while mixing until a smooth batter forms.

7. I toss the berries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.

8. I divide the batter evenly between the pans and bake for 25–30 minutes until golden and springy.

9. I let the cakes cool completely before assembling.

Making the Lemon-Blackberry Filling

1. I beat the cream cheese and butter for 2–3 minutes until smooth.

2. I add the powdered sugar and continue beating until fluffy.

3. I stir in the lemon juice.

4. I gently fold in the lightly mashed berries with a spatula.

Preparing the Lemon Frosting

1. I beat the butter and cream cheese together for about 3 minutes until smooth.

2. I gradually add the powdered sugar while mixing.

3. I add the lemon zest, lemon juice, and vanilla. If it’s too thick, I thin it with a tablespoon of milk or cream.

Assembling the Cake

1. I place one cake layer on a serving stand.

2. I spread a generous layer of the lemon-blackberry filling across the top.

3. I place the second cake layer over it.

4. I frost the entire cake with the lemon frosting, smoothing it over the sides and top.

5. I decorate the top with fresh berries, thin lemon slices, and a light dusting of powdered sugar.

Servings and timing

This cake serves 10–12 people and takes about 15 minutes to prep the layers, 30 minutes to bake, and about 30 minutes for filling, frosting, and assembly. In just over an hour, I have a festive dessert ready to chill and serve.

Variations

• I sometimes use just one type of berry (like blueberries) for a more uniform flavor.

• For a lighter version, I swap half the cream cheese in the frosting for Greek yogurt.

• If I want to make it in advance, I bake the layers a day ahead and assemble the next day.

• I’ve also made it as cupcakes with the same batter and piped frosting—just reduce the baking time to 18–20 minutes.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. The frosting firms up nicely, and the flavors get better by the next day. For freezing, I wrap individual slices tightly in plastic and freeze for up to 2 months. I thaw them overnight in the fridge before serving. No reheating is needed—this cake is best enjoyed chilled or at room temperature.

FAQs

Can I use frozen berries in the cake?

Yes, I use frozen berries if fresh ones aren’t available. I make sure to toss them in flour and fold them in while still frozen to prevent excess moisture.

Can I make the cake layers ahead of time?

Absolutely. I bake the layers a day in advance, wrap them tightly, and store at room temperature or in the fridge before frosting.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

Does the frosting hold up at room temperature?

Yes, it holds up for a few hours at room temp. For longer events, I keep the cake refrigerated until ready to serve.

Can I make this as a sheet cake?

Definitely. I use a 9×13-inch pan and bake for 30–35 minutes, then frost the top once it’s cooled.

Conclusion

This Lemon Berry Christmas Cake brings brightness, flavor, and festive beauty to any holiday table. I love how the citrusy cake layers, creamy fruit filling, and tangy lemon frosting come together in every bite. It’s a refreshing alternative to heavy holiday desserts and makes a stunning centerpiece for any celebration. When I want something that tastes as special as it looks, this is the cake I reach for every time.