Lemon Layer Cake with Summer Berries Recipe

lemon cake with berries

Three layers of moist lemon cake are frosted with a tart lemon buttercream.

Recipe Facts

Active: 60 mins
Total: 80 mins
Serves: 12 servings

Rate & Comment


For the Cake:

  • 3 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 2 sticks unsalted butter, at room temperature

  • 2 cups sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 1/2 cup milk

  • 1 1/2 teaspoons lemon zest

  • 1/4 cup fresh lemon juice

For the Frosting:

  • 2 sticks unsalted butter, at room temperature

  • 6 to 8 cups confectioners' sugar

  • 2 tablespoons milk

  • 1/2 cup fresh lemon juice

  • 1 tablespoon lemon zest

For the Filling:

  • 6 ounces raspberries

  • 6 ounces strawberries, cut into thin slivers

For Garnish:

  • 4 ounces blackberries


  1. For the Cake: Preheat oven to 350°F (180°C). Butter and flour three 9-inch cake pans. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes (you can also use a stand mixer fitted with the paddle attachment on medium speed). Beat in vanilla. Beat in eggs, one at a time. Beat in half of flour mixture. Beat in milk. Beat in remaining flour mixture. Beat in lemon juice and lemon zest.

  2. Pour batter into prepared cake pans. Bake until lightly golden and a cake tester inserted into middle of the cake comes out clean, about 20 minutes. Let cake cool in pans for 15 minutes, then turn out onto a wire rack.

  3. For the Frosting: In a large bowl, beat together butter, 6 cups of confectioner's sugar, milk, lemon juice, and lemon zest with a wooden spoon until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes.

  4. To Assemble: In a small bowl, break up raspberries with a fork until they have a spreadable consistency. Place first layer of cake on a stand or plate. Frost with icing then cover evenly with raspberries. Place second layer of cake on top of first. Frost with icing and cover evenly with strawberries. Place final layer of cake on top of first two and frost the top and sides evenly with remaining frosting. Decorate circumference of top of frosted cake with blackberries.

This Recipe Appears In

Nutrition Facts (per serving)
778 Calories
33g Fat
118g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 778
% Daily Value*
Total Fat 33g 42%
Saturated Fat 20g 99%
Cholesterol 144mg 48%
Sodium 243mg 11%
Total Carbohydrate 118g 43%
Dietary Fiber 3g 10%
Total Sugars 90g
Protein 7g
Vitamin C 21mg 105%
Calcium 106mg 8%
Iron 2mg 12%
Potassium 161mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)