lemon and raspberry cake mary berry

Mary Berry’s Lemon and Raspberry Cake: Summer in Every Slice

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Mary Berry’s Lemon and Raspberry Cake screams summer. It mixes the zing of lemons with the sweetness of raspberries. The result is a perfect blend of flavors.

The recipe includes butter, sugar, lemon zest, vanilla extract, and eggs. You also need cake flour, baking powder, baking soda, and salt. Plus, add milk, sour cream, and fresh lemon juice.

Fresh or frozen raspberries are placed in the batter. Then, it’s baked until it’s a beautiful golden color. The final touch is a tangy lemon cream cheese frosting. It’s crowned with raspberry preserves, lemon slices, and more fresh raspberries.

Overall, this cake is moist and packed with flavor. It’s ideal for any summer gathering you have in mind.

Ingredients and Preparation

To make Mary Berry’s Lemon and Raspberry Cake, gather up a list of needed ingredients. Here’s what you’ll need:

Ingredients Amount
Unsalted Butter 1 cup
Granulated Sugar 1 ¼ cups
Light Brown Sugar ¼ cup
Lemon Zest 2 tablespoons
Lemon Extract (optional) 1 teaspoon
Vanilla Extract 1 teaspoon
Eggs 3 large
Cake Flour 2 ½ cups
Baking Powder 1 ½ teaspoons
Baking Soda ½ teaspoon
Salt ½ teaspoon
Whole Milk 1 cup
Full-Fat Sour Cream ⅓ cup
Fresh-Squeezed Lemon Juice 2 tablespoons
Fresh or Frozen Raspberries 1 ½ cups
All-Purpose Flour 2 tablespoons
Cream Cheese 8 ounces
Confectioners’ Sugar 2 cups
Fresh Lemon Juice 2 tablespoons
Lemon Zest 1 tablespoon
Sour Cream ¼ cup
Raspberry Preserves ½ cup

With the ingredients ready, it’s time to make the cake. Follow these simple steps:

  1. Cream the butter, sugars, and lemon zest until they’re smooth and light.
  2. Mix in the lemon extract and vanilla extract.
  3. Add eggs one by one, mixing well each time.
  4. In another bowl, whisk cake flour, baking powder, baking soda, and salt.
  5. Combine dry ingredients with the butter mix, milk, and sour cream, start and end with dry mix.
  6. Stir in the lemon juice.
  7. Toss raspberries with flour.
  8. Fold raspberries into the batter gently.
  9. Pour the batter into two pans.
  10. Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick comes out clean.
  11. Cool cakes in the pan for 10 minutes then on a wire rack.
  12. For the frosting, cream cheese and butter must be smooth.
  13. Add sugar, lemon, zest, sour cream, and a pinch of salt. Mix until creamy.
  14. On a plate, place one cake and spread raspberry preserves on it.
  15. Top with some frosting.
  16. Add the second cake, then frost the whole cake.
  17. Decorate with raspberries, lemon, and a bit of preserve drizzle.
  18. Chill the cake for an hour before serving.

You’ve finished making Mary Berry’s Lemon and Raspberry Cake. This delightful dessert combines zesty lemon, sweet raspberries, and a creamy frosting. It’s perfect for any gathering or celebration. Just watch how quickly it disappears!

Serving and Storage

Mary Berry’s Lemon and Raspberry Cake tastes best when it’s not too cold. Let it sit at room temperature for a while before serving. Doing this will make the lemon and raspberry taste really stand out.

This cake is perfect for many occasions. It’s great for a summer party, a birthday, or just as a treat. Pair it with tea or coffee for a lovely combo. Or, wow your guests with it as a dessert.

Have some cake left over? No problem! You can keep it in the fridge, covered, for up to 3 days. It’s a good choice for preparing in advance. Just remember to let it warm up to room temperature before serving again.

Lemon lovers, raspberry fans, this cake is for you. Give it a taste and spread the happiness. Share with your loved ones and enjoy!


Mary Berry’s Lemon and Raspberry Cake is a lovely summer dessert. It combines the zest of lemons and the sweetness of raspberries. This cake is perfect for the sunny days, with its fresh taste. Each bite feels like enjoying summer.

The cake has a lemon cream cheese frosting that pairs beautifully with the raspberries. It’s perfect for Mother’s Day, family gatherings, or as a sweet treat on a summer day. The mix of zesty lemon and sweet raspberry will make everyone happy.

Want to try making this amazing cake? Follow Mary Berry’s recipe for a dessert that will wow your loved ones. Share your delicious creations on social media with the hashtag #BakerByNature. Spread the word about the joy of Mary Berry’s Lemon and Raspberry Cake.


Can I use frozen raspberries instead of fresh ones?

Yes, you can use fresh or frozen raspberries in the cake. Make sure to thaw the frozen raspberries. Also, drain any extra liquid before adding them to the batter.

Can I substitute cake flour with all-purpose flour?

You can use all-purpose flour instead of cake flour. It will make the cake slightly different in texture. Cake flour makes the cake softer and lighter.

How long does the cake need to cool before frosting?

Let the cake cool down before adding frosting. This might take 1 to 2 hours. It should be at room temperature.

Can I make the cake ahead of time?

Yes, you can prepare the cake in advance. After baking and frosting, keep it in the fridge. It’ll be good for up to 3 days.

Can I freeze the cake?

Freezing the cake without frosting is okay. First, wrap it in plastic and then in foil. Thaw it in the fridge before adding frosting or serving.

Can I skip the lemon cream cheese frosting?

You can skip the lemon cream cheese frosting if you want. Even without it, the cake is full of flavor. The cake will still be tasty.

Can I use other fruits instead of raspberries?

You can use different fruits if you like. Lemon cake goes well with many fruits. Try blueberries, strawberries, or peaches. Adjust the recipe for the fruit you choose.

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