Lemon Berry Christmas Cake (With Creamy Lemon Frosting)
This show-stopping lemon berry cake is bursting with citrus flavor, layered with fresh berries, and topped with a snowy lemon frosting—perfect for your holiday table.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes + chilling time
- Yield: 12 servings
- Category: Dessert, Cakes, Holiday Recipes, Christmas
- Method: Baking
- Cuisine: American, Holiday
- Diet: Vegetarian
Ingredients
For the Cake Layers
2 ½ cups (320g) flour
1 ½ cups (300g) sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170g) butter, softened
3 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup (240ml) buttermilk
1 ½ cups (200g) mixed fresh berries (blueberries, raspberries, blackberries)
1 tablespoon flour (for coating berries)
Lemon-Blackberry Filling
225g cream cheese, room temperature
56g butter
1 cup (120g) powdered sugar
1 tablespoon lemon juice
½ cup (70g) lightly mashed mixed berries
Lemon Frosting
226g butter, softened
225g cream cheese
4 cups (480g) powdered sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
For Decorating
Fresh berries
Thin lemon slices
Powdered sugar
Equipment
Two 20–22 cm cake pans
Parchment paper
Mixing bowls
Electric mixer
Spatula
Cooling rack
Cake stand or serving plate
Instructions
1. Prepare the Cake Layers
Preheat oven to 175°C (350°F). Grease and line two cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add softened butter and beat until mixture has a sandy texture.
Add eggs one at a time, beating after each.
Mix in lemon zest, lemon juice, and vanilla.
Add buttermilk and beat until smooth.
Toss berries in 1 tablespoon of flour, then gently fold into the batter.
Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool completely before assembling.
2. Make the Lemon-Blackberry Filling
Beat cream cheese and butter until creamy (about 2–3 minutes).
Add powdered sugar and beat until fluffy.
Mix in lemon juice.
Gently fold in mashed berries with a spatula.
3. Make the Lemon Frosting
Beat butter and cream cheese together for 3 minutes.
Gradually add powdered sugar.
Add lemon zest, lemon juice, and vanilla.
If needed, add 1 tablespoon milk or cream for desired consistency.
4. Assemble the Cake
Place the first cake layer on a serving plate.
Spread the lemon-blackberry filling evenly over the top.
Place the second cake layer on top.
Frost the entire cake with lemon frosting.
Decorate with fresh berries, lemon slices, and a dusting of powdered sugar.
Notes
Use room-temperature dairy for smooth frosting and filling.
Tossing the berries in flour helps prevent them from sinking in the batter.
For a wintery effect, chill the cake before decorating and dust with extra powdered sugar before serving.
Best enjoyed within 2–3 days; store refrigerated.
