Lemon Buttermilk Spring Fling Cake
How seriously gorgeous is this cake? The flavor combination of this cake reminds me of a combo of cakes: a muy bueno Tres Leches, a Spring Fling Cake that is very popular from The Market in Denver made with fresh fruit in between the layers and arranged on top, and the ever so yummy Berry Chantilly Cake from Whole Foods made with fresh berries and layers of vanilla cake topped with a light Chantilly cream frosting.
I am not sure what I love most about this cake – the heavenly lemon flavor from lemon juice, lemon zest, and lemon extract or the fact that it is light, airy, and crazy delicious. Or all of the above.
The whipped cream is a combo of sour cream and whipping cream — a fluffy and glossy topping that is delicious without being overly sweet, which I love.
The sour cream-whipped cream mix holds up way better than plain whipped cream, even after sitting out for a couple hours.
This cake is loaded with fresh strawberries, blueberries, and raspberries making this cake a summer showstopper and a festive cake to serve for Independence Day.
It’s all about the assembly with this show stopping cake. The cake can be made ahead of time and the layers wrapped in saran wrap and refrigerated and the whipped cream can be made once you are ready to build the cake.
Place one layer of cake and top with whipped cream and decorate with berries and repeat. Give the cake a light dusting of powdered sugar and garnish with edible flowers for an extra fancy touch.
June was my birthday month and this cake was made by my dear friend Donna. Thank you so much Donna for sharing this special cake with me on my birthday and for sharing this special recipe with my readers. The lemon buttermilk cake was adapted from this Lemon Buttermilk Cake.
We devoured the cake after we finished taking photos. Just kidding mom, I know you are reading this and I saved some for you in the freezer so that we can celebrate your belated birthday.
This cake is stunning and the perfect centerpiece to celebrate someone special.
Speaking of someone special and strawberries…I had the lovely privilege of meeting Lorena Chavez and her father Luis in Santa Maria, California a couple of months ago. If you follow me on Instagram, you might have seen some of the photos here.
Luis is the prime example of how immigrants have found opportunity and a path to achieving the American dream through hard work in California’s strawberry fields. I invite you to see the lovely video of Lorena sharing their beautiful family love story.
Lemon Buttermilk Spring Fling Cake
- 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
- 2/3 cups sour cream
- 1/2 cup lemon juice
- 6 tablespoons canola or vegetable oil
- 4 teaspoons lemon extract, vanilla extract may be substituted
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla
- 1 cup sour cream
- Strawberries, sliced
- Powdered sugar
- Edible flowers, optional
- Preheat oven to 350 degrees F.
- Grease three (9-inch) round cake pans. Line with parchment paper, then spray with cooking spray.
- In a large bowl, whisk together flour, granulated sugar, baking powder, ground ginger, and salt, if using.
- Whisk in lemon zest; set aside.
- In a separate small bowl, whisk together the eggs, buttermilk, sour cream, lemon juice, oil, and lemon extract.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Turn batter out into greased pans. You may have extra batter left over that can be baked in a separate pan.
- Bake cakes for about 28 to 31 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pans on a wire rack and allow cake to cool.
- Whipped Cream:
- Chill your bowl and beaters in advance.
- Combine chilled cream, powdered sugar, and vanilla. Start blending at low speed, continue blending until cream increases and soft peaks start to form.
- Lightly blend in sour cream.
- Place one cake layer on a serving plate or cake stand and spread 1/3 of the whipped cream over the cake and add a handful of fresh sliced strawberries, blueberries, and raspberries. Repeat with the remaining two cake layers.
- Be careful not to over fill your layers with fruit or the cake will be hard to slice.
- Serve or store in the fridge for up to 1 day. If desired, decorate the cake with edible flowers and sprinkle with powdered sugar.
Photography by Jenna Sparks