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5 from 1 vote

Lemon Buttermilk Spring Fling Cake

This Lemon Buttermilk Spring Fling Cake has a heavenly lemon flavor from lemon juice, lemon zest, and lemon extract and loaded with fresh strawberries, blueberries, and raspberries topped with a fluffy and glossy whipped cream.
Cook Time28 mins
Total Time28 mins
Course: Desserts
Cuisine: Mexican
Servings: 8 to 10 servings
Calories: 731kcal



  • 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

Whipped Cream:

  • 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


  • Cake:
  • 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.
  • Assemble:
  • 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.



Store the cake in the fridge. 


Calories: 731kcal | Carbohydrates: 77g | Protein: 9g | Fat: 44g | Saturated Fat: 29g | Cholesterol: 151mg | Sodium: 111mg | Potassium: 427mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1282IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 2mg