How many lemons do I need to make Lemon Berry Christmas Cake?

You will need about 3 to 4 medium to large lemons to yield 1/2 cup of fresh lemon juice and 2 tablespoons of lemon zest, which are required for the cake. This amount ensures a bright lemon flavor without overpowering the blueberries.

Can I use raspberries instead of blueberries in the Lemon Berry Christmas Cake?

Yes, you can replace blueberries with raspberries in the same quantity. To prevent the raspberries from sinking to the bottom during baking, toss them lightly in flour before folding them into the batter.

What is the best way to prepare cake pans for baking this lemon berry cake?

For best results, grease your cake pans thoroughly, line the bottoms with parchment paper rounds, and then lightly grease the parchment as well. This double-layer method helps the cake release smoothly without sticking.

Can I freeze the Lemon Berry Christmas Cake layers and how should I do it?

You can freeze both frosted and unfrosted cake layers for up to two months. Wrap the layers tightly in plastic wrap and then place them in an airtight container or freezer bag. Thaw them overnight in the refrigerator before assembling or serving.

Is it possible to make this recipe as cupcakes and do I need to adjust baking time?

Yes, you can adapt the Lemon Berry Christmas Cake batter for cupcakes. Use standard cupcake liners and fill them about two-thirds full. Bake at 350°F (175°C) for approximately 18-22 minutes, checking doneness with a toothpick. Adjust times slightly as needed depending on your oven.

Lemon Berry Christmas Cake Recipe With Fresh Citrus Berries

Name: Lemon Berry Christmas Cake
Prep time: 3 h 35 min
Cook time: 25 min
Total time: 4 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 1/4 cups granulated sugar; 1/2 cup packed light brown sugar; 6 tablespoons vegetable, canola, or avocado oil; 4 large eggs at room temperature; 1 tablespoon pure vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk at room temperature; 2 tablespoons lemon zest; 1/2 cup fresh lemon juice at room temperature; 1 1/2 cups fresh blueberries; 1 tablespoon all-purpose flour for coating blueberries; 8 ounces full-fat brick cream cheese; 1/2 cup unsalted butter; 3 1/2 cups confectioners’ sugar; 1 tablespoon heavy cream; 1 teaspoon pure vanilla extract; Pinch of salt

Description

🍋 Experience the perfect balance of tangy citrus and sweet blueberries in this moist, tender layer cake
🎂 Impress your guests with this stunning three-layer cake that’s as beautiful as it is delicious

Ingredients

Scale

1/2 cup unsalted butter

1 1/4 cups granulated sugar

1/2 cup packed light brown sugar

6 tablespoons vegetable, canola, or avocado oil

4 large eggs at room temperature

1 tablespoon pure vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk at room temperature

2 tablespoons lemon zest

1/2 cup fresh lemon juice at room temperature

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour for coating blueberries

8 ounces full-fat brick cream cheese

1/2 cup unsalted butter

3 1/2 cups confectioners’ sugar

1 tablespoon heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

Instructions

1-Start by preheating your oven to 350°F (175°C) and get three 8-inch cake pans ready by greasing them and lining with parchment paper this helps the cake release smoothly. In a large bowl, beat the unsalted butter until it’s creamy, then mix in the granulated sugar and light brown sugar until everything blends well. Next, add the oil, eggs, and vanilla extract, stirring until the mixture is smooth and combined.

2-Whisk together the all-purpose flour, baking powder, baking soda, and salt in another bowl to ensure even distribution. Gradually mix these dry ingredients into the wet ones on low speed, taking care not to overdo it. Gently fold in the buttermilk, lemon zest, and lemon juice to keep the batter light and airy. Toss the fresh blueberries in 1 tablespoon of flour to prevent them from sinking, then fold them in carefully for an even spread.

3-Divide the batter evenly among the prepared pans and bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool fully before moving on. For the frosting, beat the cream cheese and unsalted butter until smooth, then add the confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt, beating until it’s light and fluffy.

4-Once cooled, trim the cake layers if needed for stability, then stack and frost them, spreading the mixture between layers and around the sides. Add decorations like extra blueberries or lemon slices for a festive touch. Chill the cake in the fridge for at least 45 minutes before slicing to set the frosting perfectly. This whole process takes about 35 minutes to prepare and 25 minutes to bake, with cooling and assembly bringing the total time to around four hours.

Notes

🍋 Room temperature ingredients are crucial for a smooth, lump-free batter and frosting
🫐 Tossing blueberries with flour prevents them from sinking to the bottom during baking
⏰ Don’t rush the cooling process – completely cool cakes are essential for proper frosting application

Prep Time: 35 minutes
Cooling and Assembly Time: 3 hours
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55
Sodium: 320
Fat: 22
Saturated Fat: 14
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 58
Fiber: 2
Protein: 4
Cholesterol: 85

Keywords: lemon blueberry cake, layer cake, fresh citrus, berry dessert