With the sweet burst of mixed berries and the citrus note of lemon topped with golden flakes of almond, a beautifully fluffy cake will leave you craving more. This Berry Lemon Cake is so easy to make with bags of flavour.
This cake is super simple and quick to make. And with not much sugar, it’s a healthier option. It’s a super light and refreshing cake with a burst of berries. I love the texture of this cake; it holds its shape nicely but is fluffy and has a really nice crumb.
I think this Berry Lemon Cake is the ultimate afternoon tea cake; it’s not too heavy or overly sweet. It’s perfect when re-warmed slightly in the oven and to have with a cup of tea.
20 minutes
35 minutes
55 minutes


  • 1 1/2 cups flour (I used wholemeal spelt)
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tbsp flax meal mixed with 2 tbsp hot water
  • 1/3 cup of oil
  • 3/4 cup milk (I used almond)
  • 1 tbsp lemon juice
  • Zest half a lemon
  • 1/4 cup plain yoghurt
  • 1/2 tsp vanilla
  • 1 cup frozen mixed berries
  • 1/2 cup flaked almonds for topping


  1. Preheat the oven to 165 degrees. Grease and/or line a square baking pan.
  2. Mix the flax meal with the hot water and set aside.
  3. Meanwhile, mix the flour, baking powder, salt and sugar.
  4. Then add the flax meal, oil, milk, yogurt, and vanilla and mix well until all combined.
  5. Gently stir in the frozen berries.
  6. Pour into pan, top with flaked almonds and bake straight away for 35-40 minutes. The bread is done once a toothpick inserted comes out clean.
  7. Allow cooling for 5-10 minutes before removing it from the pan. Serve the bread warm or when cooled. I keep mine in an airtight container.
  8. This cake can be frozen once cooled and put in the oven at low to defrost and reheat.