This Lemon Berry Cake has moist lemon cake layers with smooth lemon curd and a mixed berry compote in between frosted with a rich cream cheese frosting.
This post may contain affiliate links. You can read the discloser policy here.
With Summer just around the corner, desserts with fresh berries and other fruits are just what we need. And this Lemon Berry Cake encompasses both! It’s perfect dessert for your Summer entertaining and celebrations! Just like my Strawberry Sheet Cake and my strawberry, peach and blueberry bundt cake, this Lemon Berry Cake is one of my summer favorites!
What are layer cakes?
Layer cakes are a stack of multiple layers of butter or sponge cakes. that have a filling in between. There are so many options that the filling can include. Some are buttercream frostings, fruit based fillings, curds, whipped cream, mousses and more.
For this Lemon Berry Cake, the fillings used are lemon curd and a mixed berry compote. And the combination is incredible!
What is lemon curd?
Lemon curd is a type of fruit curd that is made of eggs, sugar, butter, and fruit juice, which is usually citrus, like lemon, lime, and grapefruit. But all types of fruit juices or purées can be used. It can used to put on many types of baked goods.
Fruit curds were first used in the late 1800s in Britain. There were often served with scones and tea. They weren’t the type of fruit curds we make today. It was made by adding lemon to cream to form curds, then it’s separated from the whey through a cheesecloth. It was like a “lemon cheese.”
For this recipe, you can use a homemade lemon curd, or a jarred curd. Either work very well.
What type of berries are used for the mixed berry compote in the Lemon Berry Cake?
For the compote in the Lemon Berry Cake, fresh blueberries and blackberries are used. The berries are cooked with a small amount of sugar, lemon juice and water. The berries are cooked, just until they begin to break down. After removing the compote from the heat, let the mixture cool to room temperature. The compote can then be placed into the refrigerator to cool further or let at room temperature the way it is.
What are the main ingredients used in the Lemon Berry Cake?
Lemons- Fresh lemons are used in the cake and for the lemon curd. Fresh lemon juice will have a better taste than bottled juice.
Eggs- Egg yolks in the curd will help to thicken it and give the curd a rich taste.
Berries- A combination of both blueberries and blackberries are used for the berry compote.
Sour Cream- Sour cream in the cake batter combined with buttermilk with make the cake softer and more moist as opposed to whole milk.
Cream Cheese- Cream cheese is added to the frosting to make it creamier.
Sugar- Granulated sugar is used in the cake layers, and powdered sugar is used in the frosting.
How is the lemon curd made?
To make the Lemon Berry Cake, start with the lemon curd. Add egg yolks, sugar, lemon zest, lemon juice, cornstarch and heavy cream in a small saucepan. Cook over low to medium heat, whisking constantly, until mixture becomes thick, about 5-10 minutes. Many curds are cooked over a water bath, but I prefer to use this method, by cooking it low directly into a saucepan. I’ve gotten the same results this way. But, if you feel more comfortable cooking it over a small amount of simmering water, this can be done as well.
Remove the curd from the heat and immediately strain through a fine mesh sieve. Use a spoon or rubber spatula to push the curd through. This is done to remove any small pieces of cooked egg that can form while making the curd.
Add the butter, and whisk until it’s completely melted. Place the curd in an airtight container. Refrigerate it for 2 hours or overnight.
How are the cake layers made?
For the cake, beat the eggs and sugar on medium speed for 3-4 minutes. You want the mixture to be fluffy and lighter in color. The beating also adds air to the eggs, which also halos with the cake rising when baking.
Add the butter, oil, lemon zest and the rest of the wet ingredients. Beat the mixture until everything is incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. You don’t want to over mix the batter.
Divide the batter into 3 eight inch pans, then bake for 40-45 minutes, Cool the cakes layers on a wire rack. They need to be cooled completely before the cake is assembled. The cakes can also be baked a day in advance.
How is the Lemon Berry Cake assembled?
Level each cake layer with a knife or a cake leveler. You want the layers to be completely flat and even. Place one layer on a cake plate. Add about 1 cup of the cream cheese frosting into a piping bag or a plastic zip bag can also be used. Cut off about 1/2 inch of the tip of the bag. Pipe a ring of frosting around the outside of the cake layer. With an offset spatula, spread 2-3 tablespoons of the lemon curd inside the ring of frosting. Spread to cover the whole area. Add 2-3 tablespoons of the mixed Berry compote on top of the lemon curd. Place a second layer of cake on top. Repeat the process with second layer. Place the third layer on top face down.
Add frosting around the sides and to the top the cake. Use a large scraper to scrape the sides of the cake while leaving parts of the cake exposed. This will give the cake a more rustic look. Garnish with flowers and berries.
Special Tools Needed for the Cake:
Cake Leveler/Slicer for making the cake layers even.
Mesh Strainer for straining the curd. This is a set of 4, which I love because there are 4 different sizes. You can use the other sizes for flour or anything else that needs to be strained sifted. But, if you just want one strainer, this one will work.
Frequently asked questions:
Is the butter necessary for the lemon curd?
Lemon curd can be made without butter, but it will taste different. Butter is important to give the curd the creamy consistency. If you don’t use enough butter, your lemon curd will be watery.
How do you store curd leftover lemon curd?
Store any leftover lemon curd in an airtight container in the refrigerator for up to 3 days.
How do you store the Lemon Berry Cake?
Store the cake will last up to 24 at room temperature in a sealed container or wrapped tightly with plastic wrap. Or store up to 5 days in the refrigerator in a sealed container or covered in plastic wrap.
Other Lemon Dessert recipes:
Lemon Blackberry Cheesecake Crepe Cake
Lemon Rosemary Olive Oil Loaf Cake
Lemon Berry Cake
Equipment
- 1 Cake Leveler
- 1 Strainer
Ingredients
Lemon Curd
- 4 egg yolks
- 1/3 cup granulated sugar
- 1 tbsp lemon zest
- 1/3 cup freshly squeezed lime juice
- 1 tbsp cornstarch
- 1 tbsp heavy cream
- 6 tbsp butter
Mixed Berry Compote
- 1 cup fresh blueberries
- 1 6 oz carton of blackberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tbsp water
Cake
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 1/4 cup + 2 tbsp butter, room temperature
- 4 eggs + 1 egg white, room temperature
- 1 tbsp vanilla extract
- 1 1/2 tsp lemon juice
- 1 tbsp lemon zest
- 3 3/4 cups all purpose flour
- 1 tbsp + 1 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup buttermilk, room temperature
- 1 1/2 cup sour cream, room temperature
Frosting
- 8 oz cream cheese
- 1/2 cup butter, softened
- 5 cups powdered sugar
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
Lemon Curd
- In a small saucepan, place the egg yolks, sugar, lemon zest, lemon juice, cornstarch and heavy cream; whisk by hand to combine. Cook over low to medium heat, whisking constantly, until mixture becomes thick, about 5-10 minutes.Remove the curd from the heat and immediately strain through a fine mesh sieve by pushing the curd through using a spoon or rubber spatula. Discard any small pieces of cooked egg left in the sieve. Add the butter, and whisk until it’s completely melted. Place the curd in an airtight container. Refrigerate it for 2 hours or overnight.
Mixed Berry Compote
- Add blueberries and blackberries to a small saucepan over medium heat. Add the sugar, lemon juice and water. Cook the fruit for 15-20, stirring every few minutes until the berries start to break down. Remove from heat and cool. Once cooked, place into a container with a lid, and refrigerate for 2 hours or overnight.
Cake
- In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the butter, oil, vanilla extract, lemon juice and lemon zest and beat the mixture for about 30 seconds. Add in the sour cream and buttermilk and mix until incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Divide the batter into 3 eight inch pans. Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely on a wire rack.
Frosting
- Add butter, cream cheese and powdered sugar to a stand mixer. Mix on medium speed while adding vanilla and heavy cream. Set aside.
Assembly
- Level each cake layer with a knife or a cake leveler. Place one layer on a cake plate. Place about 1 cup of the cream cheese frosting into a piping bag or a plastic zip bag, and cut off about 1/2 inch of the tip of the bag. Pipe a ring of frosting around the outside. With an offset spatula, spread 2-3 tablespoons of the lemon curd inside the ring of frosting. Spread to cover the whole area. Add 2-3 tablespoons of the mixed Berry compote on top of the lemon curd. Place a second layer of cake on top. Repeat adding the frosting ring, lemon curd and berry compote on the second layer. Place the third layer on top face down.Pipe the frosting around the cake starting from the bottom until you get to the top. Pipe more frosting on top, then use an offset spatula to smooth the frosting on top and around the sides. Use a large scraper to scrape the sides while leaving parts of the sides of the cake exposed. This will give the cake a more rusted look. Refrigerate the cake again for about 30 minutes or until the frosting is completely set. Garnish the cake with flowers, blueberries and blackberries.
