Few things beat a slice of simple buttery vanilla cake straight from the oven, no frosting, no fuss. And if that sounds like your kind of bake, you need to try this Mixed Berry Cake. This easy lemon berry cake is packed with juicy berries, fresh lemon zest, and a buttery crumb, making it perfect for summer baking.
If you're looking for something a little more decadent, try this Layered Vanilla Raspberry Cake or this Layered Vanilla Strawberry Cake.
Why This Mixed Berry Cake Recipe Works
- Recipe name: Mixed Berry Cake
- Ready in: 1hr 25 minutes
- Serves: 12 slices
- Main ingredients: Mixed berries, flour, eggs, sugar, butter, sour cream, baking powder, flaked almonds, and lemon zest.
- Perfect for: Last-minute baking, afternoon tea, or an easy summer dessert.
- Why I love it: The buttery berry and lemon cake is absolutely delicious, and this is such an easy recipe. Whether you choose to serve it plain, with a drizzle of creme anglais, or with a dollop of whipped cream, you'll have yourself a winning bake!
- Calories: 294kcal
SUMMARIZE & SAVE THIS CONTENT ON
If you love simple baking recipes with berries, then have a look at this recipe for Strawberry Cupcakes, these Chocolate and Blueberry Muffins, or these delicious Raspberry Pistachio Cupcakes.
Jump to:
Key Ingredients
- Castor sugar - Use superfine sugar for a finer cake texture.
- Cake flour - Use cake flour for this recipe. All-purpose flour will also work. This recipe can also be made with self-raising flour; just omit the baking powder.
- Sour cream - This adds a really rich flavor to this butter cake and gives it a moist crumb.
- Berries - Use a mix of berries for this cake, such as raspberries, blackberries, and blueberries. I used a packet of mixed frozen berries, but fresh berries will work as well.
- Flaked almonds - Flaked almonds are sprinkled over the top of the cake before baking for texture and taste. You can leave these out if you prefer.
See the recipe card for full information on ingredients and quantities.
Variations
This berry and lemon cake can be made with mixed berries or a single variety, such as blackberries, blueberries, or raspberries.
You may want to frost this cake, and my collection of Easy Buttercream Frosting Recipes for Homemade Cake and Cupcakes is the perfect resource! Try this Raspberry Buttercream or this Vanilla Bean Buttercream.
How to Make a Lemon Berry Cake
- Step 1: Preheat the oven to 180°C (350°F) and line a 22cm (9 inches) round cake tin with vegetable oil and parchment paper. Line the sides and bottom of the cake tin. Add the sugar and lemon zest to a bowl of a stand mixer. Use your fingers to massage the lemon zest into the sugar to release its oils and flavor.
- Step 2: Add the butter to the sugar mixture and beat at medium-high speed using a paddle attachment until creamed, about 3 minutes.
- Step 3: With the mixer at medium speed, add the eggs to the creamed butter and sugar mixture one at a time. Be sure to scrape down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Step 4: Sift together the flour, baking powder, and salt into a large mixing bowl. Add the wet and dry ingredients to the cake batter, alternating between them. Starting with the flour mixture and ending with the sour cream.
- Step 5: Add the berries to the cake batter and mix through using a rubber spatula. Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife. Sprinkle the flaked almonds evenly over the cake.
- Step 6: Bake the cake in a preheated oven for 45 minutes, or until golden brown and a cake tester inserted into the center comes out clean. Allow the cake to cool in its tin for 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, transfer it onto a serving plate and dust it with icing sugar. Serve and enjoy.
Storage
Butter cakes are always best fresh from the oven! But if you do have leftovers, store them in an airtight container at room temperature for about 3 days.
Expert Tips
- Ensure your eggs, sour cream, and butter are at room temperature before baking.
- Use an oven thermometer to check the actual temperature of your oven, and adjust it accordingly before placing the cakes in.
- Bake the cake in the middle rack of the oven.
- Allow the cake to cool slightly before removing it from its tin.
Mixed Berry Cake FAQs
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured properly and that your baked goodies come out perfectly.
Check your oven temperature and ensure the expiry dates of your flour and baking powder are up to date, as these will affect the cake's rise.
Yes, you can, but remember that the baking time may need adjusting. Smaller, deeper cakes will need more time in the oven, while larger, shallower cakes will need less time. When it comes to cake tins, I prefer a straight-sided, plain tin to a springform pan. This is because I find them easier to line and they bake a better-shaped cake! Either will work, but I recommend trying traditional cake tins!
To freeze this cake, cut it into slices, wrap each slice in plastic wrap, and freeze for up to two months. Defrost at room temperature before consuming.
Yes, fresh or frozen berries can be used. If using frozen, do not thaw the berries.
More Easy Cake Recipes Without Frosting
This mixed berry cake recipe is all the things a good cake should be: easy to make, moist, flavourful, and let's not forget pretty! Serve it with this Homemade Vanilla Bean Custard for an unforgettable end to a great meal.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Dulce de Leche Cookies!
📖 Recipe
Mixed Berry Cake
Equipment
- 1x 22cm round cake pan 9 inches
Ingredients
- 175 g castor sugar
- 1 tablespoon lemon zest
- 175 g unsalted butter room temperature
- 3 eggs extra large
- 1 teaspoon vanilla extract
- 230 g cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 180 g sour cream room temperature
- 160 g mixed berries
- 20 g flaked almonds
Instructions
- Preheat the oven to 180°C (350°F) and line a 22cm (9 inches) round cake tin with vegetable oil and parchment paper. Line the sides and bottom of the cake tin.
- Add the sugar and lemon zest to a bowl of a stand mixer. Use your fingers to massage the lemon zest into the sugar to release its oils and flavor.
- Add the butter to the sugar mixture and beat at medium-high speed using a paddle attachment until creamed, about 3 minutes.
- With the mixer at medium speed, add the eggs to the creamed butter and sugar mixture one at a time. Be sure to scrape down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Sift together the flour, baking powder, and salt into a large mixing bowl.
- Add the wet and dry ingredients to the cake batter by alternating between the two. Starting with the flour mixture and ending with the sour cream.
- Add the berries to the cake batter and mix through using a rubber spatula.
- Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife. Sprinkle the flaked almonds evenly over the cake.
- Bake the cake in a preheated oven for 45 minutes or until golden brown, and a cake tester inserted into the center of the cake comes out clean.
- Allow the cake to cool in its tin for 10 minutes before turning it onto a wire rack to cool completely. Once cool, transfer it onto a serving plate and dust it with icing sugar. Serve and enjoy.
Notes
- Make sure you use room-temperature butter; otherwise, creaming the butter and sugar together will be difficult.
Jen says
This cake was so easy to make and so yummy!!