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Lemon Berry Birthday Cake (Light, Fluffy & Spring Fresh) - A Bright, Celebratory Bake

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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients
  

  • Dry Ingredients: 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
  • Wet Ingredients: 3 large eggs (room temp), 1 cup buttermilk (room temp), 1/2 cup neutral oil, 1/2 cup unsalted butter (melted and slightly cooled), 2 tsp pure vanilla extract
  • Lemon: Zest of 2 lemons, 3 tbsp fresh lemon juice
  • Berries: 2 cups mixed berries (strawberries chopped, blueberries, raspberries), plus extra for topping
  • For the Lemon Syrup (optional but recommended): 1/4 cup lemon juice, 2 tbsp sugar
  • Cream Cheese Buttercream: 8 oz cream cheese (softened), 1 cup unsalted butter (softened), 3 1/2–4 cups powdered sugar, 1 tsp vanilla, pinch of salt, 1–2 tbsp lemon juice

Instructions
 

  • Prep the pans: Heat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment. Lightly flour the sides.
  • Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • Whisk wet ingredients: In another bowl, whisk eggs, buttermilk, oil, melted butter, vanilla, lemon zest, and lemon juice. Make sure eggs and buttermilk are room temp for a smooth batter.
  • Combine: Pour wet into dry and whisk gently until just smooth. Do not overmix. The batter should be slightly thick and silky.
  • Bake: Divide batter evenly between pans. Bake 24–28 minutes, until tops spring back and a toothpick comes out clean with a few moist crumbs.
  • Cool: Let cakes rest 10 minutes, then turn onto racks and cool completely.
  • Make lemon syrup (optional): Heat lemon juice and sugar in a small pan until sugar dissolves. Cool. Brush over cooled cake layers for extra moisture and zing.
  • Make frosting: Beat butter until creamy. Add cream cheese and beat until smooth. Gradually add powdered sugar, then vanilla, salt, and lemon juice. Beat until fluffy and spreadable.
  • Prep berries: Pat berries very dry with paper towels. For strawberries, slice and gently blot again. This prevents bleeding and soggy layers.
  • Assemble: Place first layer on a board. Spread a thin layer of frosting, then pipe a ring of frosting around the edge to create a dam. Scatter 1 cup berries inside and press lightly. Top with second layer.
  • Finish: Frost the top and sides. Chill 20–30 minutes to set. Decorate with remaining berries and a little lemon zest.