Lemon Berry Sour Cream Cake Recipe

Name: Lemon Berry Sour Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg whites; ½ teaspoon cream of tartar; ¼ cup sugar; ¼ cup butter, softened; 2 tablespoons butter, softened; 1 ½ cups sugar; 8 egg yolks; 1 cup plain yogurt; 2 cups flour; 1 ½ teaspoons baking soda; ⅛ teaspoon salt; 1 lemon, juice and zest of; 1 lb strawberry; 6 ounces red raspberries or 6 ounces golden raspberries; 6 ounces blueberries; 6 ounces blackberries; ¼ cup butter, softened; 2 tablespoons butter, softened; ¾ cup confectioners' sugar; 34 lb softened cream cheese; ¾ cup sour cream; 2 teaspoons lemon zest; 2 tablespoons lemon juice

Servings: persons

4 egg whites
½ teaspoon cream of tartar
¼ cup sugar
¼ cup butter, softened
2 tablespoons butter, softened
1 ½ cups sugar
8 egg yolks
1 cup plain yogurt
2 cups flour
1 ½ teaspoons baking soda
⅛ teaspoon salt
1 lemon, juice and zest of
1 lb strawberry
6 ounces red raspberries or 6 ounces golden raspberries
6 ounces blueberries
6 ounces blackberries
¼ cup butter, softened
2 tablespoons butter, softened
¾ cup confectioners' sugar
34 lb softened cream cheese
¾ cup sour cream
2 teaspoons lemon zest
2 tablespoons lemon juice

1
CAKE:.
2
In small mixing bowl, beat the egg whites with cream of tartar until foamy.
3
Gradually add the 1/4 cup sugar, beating constantly, until stiff peaks form.
4
Set aside.
5
In large mixing bowl, beat butter and sugar together.
6
Gradually beat in the egg yolks, then the yogurt.
7
Stir together flour, baking soda and salt and gradually blend into creamed mixture.
8
Stir in lemon zest and juice.
9
Gently fold the egg whites into the egg yolk mixture.
10
Turn into 2 greased and floured 9 inch round cake pans.
11
Bake in preheated 350F oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes.
12
Let cakes cool in pans on racks for 5 minutes.
13
Turn cakes out of pans onto racks and invert so they cool bottom side down.
14
Cool completely before frosting.
15
TO ASSEMBLE:.
16
Rinse and drain all the berries and let dry on paper towels.
17
Hull and quarter the strawberries.
18
Place one cake layer, topside down, on cake plate.
19
Spread with half the lemon sour cream frosting.
20
Arrange half the berries over the cake.
21
Top with remaining cake layer, bottom side down.
22
Spread frosting over top of cake layer and cover with berries.
23
If you have any berries left over, scatter them over each slice of cake as you serve it.
24
LEMON SOUR CREAM FROSTING: (Make it 1st).
25
Cream softened butter; beat in confectioners sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.

14816

kcal

Calories

1386

Fat

352

Carbs

282

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 4 egg whites, ½ teaspoon cream of tartar, ¼ cup sugar, ¼ cup butter, softened, and more.

Yes, Lemon Berry Sour Cream 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.

That's it — enjoy your meal!

Lemon Berry Sour Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions