Lemon Berry Cake

Today's Lemon Berry Cake recipe is a soft, delicious lemon bundt cake, filled with lemon whipped cream cheese filling, fresh strawberries, and blueberries.

Keep this moist, light and fruity cake recipe in mind for your spring and summer gatherings. Not only is it delightfully flavorful, but it is also such a beautiful, simple dessert. We hope that you enjoy it!

Lemon Berry Bundt Cake, sliced, on a cake pedestal.

Table of Contents

How to Make Lemon Berry Cake

The lemon bundt cake in this recipe is similar in some ways to our popular layered lemon velvet cake (including the block of cream cheese in the cake batter), but is slightly denser- it's not quite the texture of a pound cake, but almost!

You can find the full, printable cake recipe at the bottom of this post. Here is a quick look at our steps!

Preheat the oven to 325 degrees F. Grease and flour a tube pan or bundt pan. Ours was a 10 inch pan. If using a smaller size, be careful not to fill more than ¾ full to prevent overfilling.
In a medium bowl, whisk these dry ingredients: cake flour, baking powder, baking soda, and salt for 30 seconds and set aside.
In another bowl, combine these wet ingredients: buttermilk, vegetable oil, fresh lemon juice, and lemon zest. Set aside.

Wet and Dry Ingredients for Lemon Berry Cake

In the bowl of your mixer, add the softened unsalted butter, softened cream cheese, and lemon extract and mix at medium speed until smooth.
Gradually add the sugar and mix at medium speed for 2-3 minutes.
Add the room temperature eggs one at a time, mixing after each addition until the yellow of the yolk disappears.

With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet). Slightly increase the mixer speed just until combined.
Scoop the batter into the prepared tube or bundt pan. We used a 10 inch tube pan. (In case your pan is smaller, as a general rule, don't fill your pan more than ¾ full.)
Bake at 325 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow to cool for 10 minutes before turning out. Baking times may vary, so start peeking in after 45 minutes and adjust the baking time as needed.

Photos of cake batter in pan, and freshly baked cake in pan.

Lemon Whipped Cream Frosting

This light and delicious lemon frosting is a combination of homemade whipped cream and softened cream cheese, powdered sugar, lemon extract, and zest.

We've used several variations of this whipped cream cheese frosting over the years! It behaves much like whipped cream, but the cream cheese adds richness and a slightly thicker consistency.

Photos of Lemon Whipped Cream Cheese Frosting process.

Assembling the Lemon Berry Cake

The assembly of this bundt cake recipe is much like our banana pudding bundt cake where the cake is sliced in half to add a filling. We love how simple this lemon berry cake is to make and decorate. Here is a quick look at our steps.

First, carefully slice the bundt cake horizontally, moving your knife in and out as you rotate the lemon cake, until you have two halves.
It is helpful to slide the top half onto a foil-wrapped cake board so that you don't have to pick it up (especially if the cake is room temperature or seems fragile).

Photos of Lemon Bundt Cake, split horizontally in half.

Now for the assembly: Place the bottom half of the cake on a cake base or pedestal.
Spread or pipe on the lemon whipped cream cheese frosting (We used an 8B piping tip). Top with fresh strawberries slices and blueberries. I don't like to take the berries too close to the edge as the sliced berries will bleed slightly once exposed to the filling.

Berries layered onto lemon whipped cream cheese frosting, on top of the bottom layer of cake.

Top with the second half of the cake. Top with more lemon whipped cream cheese frosting and berries.

Decorating the Lemon Berry Cake with whipped cream cheese frosting and fresh berries.

This cake should be refrigerated, however, for the very best flavor and texture, move the cake to room temperature 2-3 hours before serving.

Lemon Berry Cake, sliced, on a cake pedestal.

Recipe FAQs

Yes, while we don't recommend freezing the decorated cake, you can make the lemon bundt cake in advance and freeze. The same is true for the majority of our cakes from sour cream pound cake to lemon blueberry cake, orange cake, and more.

After cooling the cake down to warm (or room temperature), wrap tightly in plastic wrap followed by foil. Freeze for up to three months!

To thaw, we prefer to move the wrapped cake to the refrigerator the day before. Then, remove the next morning and move to the kitchen counter. Keep wrapped for at least 45 minutes. Thaw to desired amount for decorating.

Of course! While we love today's cake recipe, you can substitute with your pound cake or bundt cake recipe of choice. Other favorite lemon cakes are our lemon pound cake, lemon ricotta pound cake, and lemon cream cheese pound cake.

We often like to use a block of softened cream cheese in our cake recipes. It adds richness without thinning the cake batter, and makes for a really nice texture also.

Some examples of cakes with cream cheese in the batter are our Cream Cheese Pound Cake, Vanilla Velvet Cake, and Almond Cream Cake.

More Fruity Cakes

We hope that you enjoy today's Lemon Berry Cake! If you love cakes with fruit, we've made many popular ones over the years! Some of our favorites are our strawberry cake recipe, pineapple cake, carrot cake recipe, and lemon cake!

Make sure to check out our full collection of favorite cake recipes, including cake recipes from scratch as well as cake mix recipes! We also have a huge collection of free cake decorating tutorials. Enjoy scrolling through!