Lemon Cake with Berries

I don’t know what it is about lemon desserts. They remind me of sunshine and spring flowers! If you're looking a delicious healthy dessert recipe, you're in the right place! Did I mention this is gluten free?

Are you ready to start baking?

Here's what you need



– 3 large eggs room temp – 3/4 cup white sugar – 1/2 teaspoon fine sea salt – 1 1/4 cup gluten free all purpose flour see notes at bottom – 1 teaspoon xantham gum see notes at bottom – 1 teaspoon baking powder – 1 1/2 sticks butter unsalted, room temp – 1 teaspoon dried thyme – 1 large lemon zest and juice from the lemon – 1/4 cup strawberry jam – 1 cup fresh strawberries sliced – 1 cup fresh blueberries

Step 1

Preheat the oven to 350. – Grease and also line the cake pans with parchment paper. – With a paddle attachment, add the softened butter and the sugar to your stand mixer. Let it mix for about 3-5 minutes. – Add the eggs into the batter, start with one and make sure it's incorporated and then add the other.

Step 2

Add the flour, then add the lemon juice and lemon zest. Mix for another minute. Then fold in the dried thyme. Divide the batter between the 2 pans. Make sure the batter is evenly distributed. Place it in the oven and bake for 25 minutes.

Step 3

- When done, remove from the oven and let them cool for about 10-15 minutes. Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top. Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries. Gently press down and join the cakes together. Top with additional blueberries and strawberries and sprinkle some powdered sugar.

This Lemon Cake recipe is perfect for Easter Brunch !

Ready for more delicious dessert recipes?

Check out my Easy Mini Peach Cobbler!

Meet the creator: Kristina is always on the pursuit of life, brunch and balance. She overcame obesity and loves to teach others how to cook healthy.