Lemon Berry Cake Recipe

Name: Lemon Berry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 cup butter, softened; 2-1/2 cups sugar; 3 Tbsp. lemon juice, divided; 6 eggs; 3 cups flour; 2 cups raspberries, divided; 3 cups icing sugar; 1 Tbsp. water; 1/2 cup blueberries

Servings: persons

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup butter, softened
2-1/2 cups sugar
3 Tbsp. lemon juice, divided
6 eggs
3 cups flour
2 cups raspberries, divided
3 cups icing sugar
1 Tbsp. water
1/2 cup blueberries

1
Heat oven to 325 degrees F.
2
Line a 9-inch springform pan with parchment paper; spray with cooking spray.
3
Beat cream cheese and butter in large bowl with mixer until blended.
4
Add sugar; beat until light and fluffy.
5
Blend in 1 Tbsp.
6
lemon juice.
7
Add eggs, 1 at a time, beating well after each addition.
8
Gradually beat in flour until blended.
9
Fold in 1 cup raspberries; spread into prepared pan.
10
Bake 1 hour 45 min.
11
or until toothpick inserted in centre comes out clean.
12
Cool in pan 10 min.
13
Remove rim; cool completely.
14
Place icing sugar in medium bowl.
15
Stir in remaining lemon juice and water (icing should have a thick consistency).
16
Drizzle icing over top of cake, allowing it to run down sides of cake.
17
Top with remaining raspberries and blueberries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, 1 cup butter, softened, 2-1/2 cups sugar, 3 Tbsp. lemon juice, divided, and more.

Yes, Lemon Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Berry Cake

How did you like this recipe?

Frequently Asked Questions