Lemon Berry Spring Fling Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy-sweet cake with layers of lemon buttermilk sponge, sour cream whipped cream frosting, and fresh berries. A festive, elegant dessert perfect for spring and summer celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon ground ginger
- Pinch salt (optional and to taste)
- 2 tablespoons lemon zest
- 2 large eggs
- 1 cup buttermilk (see notes)
- 2/3 cups sour cream
- 1/2 cup lemon juice
- 6 tablespoons canola or vegetable oil
- 4 teaspoons lemon extract (vanilla or almond extract may be substituted)
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla
- 1 cup sour cream
- Strawberries (sliced)
- Raspberries
- Blueberries
- Powdered sugar
- Edible flowers (optional)
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 28m
- Sodium
- 42mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 42MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.