Lemon Berry Sour Cream Cake

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“I found this recipe on Driscoll's berries site, now that summer is no longer. This looked so beautiful and we had a special meal for visiting dignitaries - so we had a lovely "end of summer" meal and we had a dessert to match. *I read somewhere that you soften butter and possibly cream cheese, by leaving it out overnight. Didn't allow for cooling time. Don't let the long list frighten you -- it isn't that bad!!”
16-18 slices

Ingredients Nutrition


  1. CAKE:
  2. In small mixing bowl, beat the egg whites with cream of tartar until foamy.
  3. Gradually add the 1/4 cup sugar, beating constantly, until stiff peaks form.
  4. Set aside.
  5. In large mixing bowl, beat butter and sugar together.
  6. Gradually beat in the egg yolks, then the yogurt.
  7. Stir together flour, baking soda and salt and gradually blend into creamed mixture.
  8. Stir in lemon zest and juice.
  9. Gently fold the egg whites into the egg yolk mixture.
  10. Turn into 2 greased and floured 9 inch round cake pans.
  11. Bake in preheated 350°F oven until top springs back when lightly touched or a wooden pick inserted in center comes out clean, about 30 minutes.
  12. Let cakes cool in pans on racks for 5 minutes.
  13. Turn cakes out of pans onto racks and invert so they cool bottom side down.
  14. Cool completely before frosting.
  16. Rinse and drain all the berries and let dry on paper towels.
  17. Hull and quarter the strawberries.
  18. Place one cake layer, topside down, on cake plate.
  19. Spread with half the lemon sour cream frosting.
  20. Arrange half the berries over the cake.
  21. Top with remaining cake layer, bottom side down.
  22. Spread frosting over top of cake layer and cover with berries.
  23. If you have any berries left over, scatter them over each slice of cake as you serve it.
  24. LEMON SOUR CREAM FROSTING: (Make it 1st).
  25. Cream softened butter; beat in confectioners’ sugar, then beat in softened cream cheese, sour cream, grated lemon zest and lemon juice.

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