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This lemon berry cake is one of my favorite desserts to make for our family’s Easter Dinner – it’s light and lovely and just right for a spring-time celebration. When you’re looking for good desert for a celebration, look no further – this is as easy as making a cake, filling and frosting, but with colorful layers that are special and a frosting that is to.die.for. Trust me on this.
Lemon Berry Cake
You can use your favorite berry jam for two of the layers (I used a Marionberry freezer jam) and lemon curd (homemade or store bought – I like Trader Joe’s brand) for the middle layer, like I show here. Or you can make all three filling layers berry (or lemon, for that matter if you’d like a totally lemon cake!).
The cake is a nice ratio of spongy, but still moist, carrying it’s own lemon flavor from zest, juice, and extract. Oh, yes – three lemon sources makes for a very good cake.
But my best discovery when creating this recipe was the frosting – it’s so easy and SO good with just the right amount of lemon. The secret? Lemon curd. Yep, right in there with the powdered sugar and butter. And wow, did it work great!
In the past I’ve always used lemon juice in the frosting, and if you’ve done that, too, you know the problem: if you use too much (for more lemon flavor) it becomes too runny. But with a yummy, thick, and tart lemon curd? You can add as much as you want without affecting the consistency- which results in the Best Lemon Frosting. Ever.
This cake only needs a few swirls as far as ‘decorating’ goes, but adding a sprinkling of edible pearls makes it that much more special for a holiday.
I’m sure I’m not the first person to think of using lemon curd to flavor frosting, but I’m glad I did, because now it’s the only lemon frosting I make. I’ve been spoiled by the best – and I hope you will be, too. And it’s literally the icing on the cake for this lemon berry cake!
AND here’s another decorating idea with fresh berries and lemon zest for you: