Lemon Berry Cake

195 16 servings, 1 piece (143 g) each
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16 servings, 1 piece (143 g) each

Birthdays, dinner parties, potlucks, office get-togethers - there are so many good reasons to bake this delicious Lemon Berry Cake recipe. The secret ingredient in this lemon cake recipe is cream cheese!

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line a 9-inch springform pan with parchment paper; spray with cooking spray. Beat cream cheese and butter in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Blend in 1 Tbsp. lemon juice. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour until blended. Fold in 1 cup raspberries; spread into prepared pan.
  • Bake 1 hour 45 min. or until toothpick inserted in centre comes out clean. Cool in pan 10 min. Remove rim; cool completely.
  • Place icing sugar in medium bowl. Stir in remaining lemon juice and water (icing should have a thick consistency). Drizzle icing over top of cake, allowing it to run down sides of cake. Top with remaining raspberries and blueberries.


Try using orange juice instead of lemon juice.


  • 16 servings, 1 piece (143 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (143 g) each
Calories 480
% Daily Value
Total fat 19g
Saturated fat 11g
Cholesterol 120mg
Sodium 180mg
Carbohydrate 75g
Dietary fibre 2g
Sugars 55g
Protein 6g
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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