Lemon Sour Cream Cake with Berries

Serves 8-10
Time 1 hour 30 minutes


For the crumble

65g unsalted butter 

65g demerara sugar

130g plain flour 

1g sea salt


For the lemon cake

140g unsalted butter, softened

230g caster sugar

1 teaspoon vanilla bean paste

2 eggs

200g sour cream

300g plain flour, plus 5g for coating the berries

10g baking powder

Pinch salt 

2 lemons zest finely grated

20ml lemon juice

125g raspberries

125g blueberries halved

1 tsp cinnamon powder


To finish

50g blackberries

150g raspberries

Pure icing sugar, for dusting


In the bowl of a stand mixer fitted with a paddle add in all the ingredients for the crumble. Mix on a slow speed until you have a crumble consistency and no lumps of butter, remove from the bowl and spread onto a lined tray and freeze.  

To make the cake, prepare a 22cm diameter x 4.5cm high cake tin greased and lined with baking paper. 

Toss the berries with 5g of plain flour and set aside until ready to use.

Place the room temperature butter, caster sugar and vanilla into the bowl of a stand mixer with the paddle attached and whip until light and creamy. Warm the egg to body temperature while it is still in the shell in a bowl of warm water. Slowly add the eggs in while continuing to mix. Incorporate the sour cream followed by the dry ingredients. Lastly, add in the lemon rind and juice. Place half of the cake mix into the prepared cake tin scattering half the berries on top, then depositing the rest of the cake mixture and finishing off by scattering the rest of the mixed berries on top. Cover the top with the frozen crumble and bake at 165°C for approximately 1 hour or when tested with a skewer it comes out clean.

Once baked leave at room temperature for 5 minutes before removing from the tin. 

Place the remaining berries on the top of the cake and finish with a dusting of icing sugar.