Lemon Tea Cake with Mixed Berries Recipe

Name: Lemon Tea Cake with Mixed Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup natural cane sugar; ⅓ cup unsalted butter, softened; 2 large egg whites; 1 large egg; 1 tsp. grated lemon zest; 1 tsp. lemon extract; 1 cup all-purpose flour; 1/4 tsp. baking powder; 1/4 cup low-fat vanilla yogurt; 2 cups fresh or frozen blueberries; 1 10-oz. pkg. frozen raspberries in light syrup, thawed and undrained; 1 cup low-fat vanilla yogurt

Servings: persons

⅔ cup natural cane sugar
⅓ cup unsalted butter, softened
2 large egg whites
1 large egg
1 tsp. grated lemon zest
1 tsp. lemon extract
1 cup all-purpose flour
1/4 tsp. baking powder
1/4 cup low-fat vanilla yogurt
2 cups fresh or frozen blueberries
1 10-oz. pkg. frozen raspberries in light syrup, thawed and undrained
1 cup low-fat vanilla yogurt

1
Preheat oven to 350F.
2
Grease 8 1/2x4 1/2-inch loaf pan, and dust with flour, shaking out excess.
3
To make Lemon Cake: Put sugar and butter in mixing bowl, and, using an electric mixer, beat until fluffy.
4
Add egg whites and egg, beating well after each addition.
5
Beat in zest and lemon extract.
6
Add flour, baking powder and yogurt, and beat until blended.
7
Spoon batter into prepared pan.
8
Bake 45 minutes, or until toothpick inserted in center comes out clean.
9
Cool in pan 10 minutes on wire rack; remove from pan.
10
Cool completely on wire rack.
11
Meanwhile, to make Topping: In medium bowl, combine blueberries and raspberries, tossing well.
12
Cut cake into 8 slices.
13
Top each slice with 1/4 cup berry mixture and 2 Tbs.
14
yogurt.

740

kcal

Calories

Fat

Carbs

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.

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 12 ingredients. The key ingredients include: ⅔ cup natural cane sugar, ⅓ cup unsalted butter, softened, 2 large egg whites, 1 large egg, and more.

Yes, Lemon Tea Cake with Mixed Berries 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 Tea Cake with Mixed Berries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions