Mixed Berry Lemon Drenched Cake


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Mother’s Day is this weekend and we need to celebrate! I don’t know about you guys but my mom has a sweet tooth so I’m thinking a Mixed Berry Lemon Drenched Cake is the perfect way to say I love you + Happy Mother’s Day + thanks for putting up with my endless phone calls + and talking me through tough situations + being my best friend + dealing with me even when I’m “hangry!” Love you mom!! 🙂 

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

Cake is a great way to say you care, no? What’s even better is a cake that is 1: easy to make 2: drenched in a lemon simple syrup 3: topped with berries and a coconut cream 4: plus it’s loaded with market fresh berries and 5: feeds a crowd. This Mixed Berry Lemon Drenched Cake satisfies all those things and more! It’s a simple cake batter made with a2 Milk® which is going to change your game.

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

It’s a new brand of milk that ONLY contains the A2 protein which is leaps and bounds easier to digest than other milks that contain the A1 protein. Totally fascinating right? In todays day and age when so many people have food sensitivities, it’s so interesting to learn about products that can make a difference in so many peoples lives!! If you know someone with milk sensitivity – you should probs direct them here so they can learn more about a2 Milk®!

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin) Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

But back to the cake! Once it’s baked and cooled, you douse it with a lemon simple syrup which makes it extra moist and citrus-y!  Then top it with a whipped coconut cream, plenty of fresh berries, a few pieces of lemon zest and then slice away!

Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin) Mixed Berry Lemon Drenched Cake from www.whatsgabycooking.com (@whatsgabycookin)

Mixed Berry Lemon Drenched Cake



For the Cake:

  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 2 large eggs at room temperature
  • 1/2 cup 2% a2 Milk®
  • 1/2 tablespoon lemon juice
  • 1 1/3 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup blackberries plus extra for topping
  • 1/2 cup raspberries plus extra for topping
  • 1/2 cup blueberries plus extra for topping

For the Glaze:

  • ¼ cup water
  • ½ cup sugar
  • 1 lemon peeled and juiced

For the Coconut Cream:

  • 1 14- ounce can coconut cream or full fat coconut milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • Preheat your oven to 350 degrees F. Prepare a 9 inch round cake pan with baking spray and a round piece of parchment paper.
  • In a large mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs, one at a time, until fully combined. Add the 2% a2 Milk® and lemon juice and mix on low until just incorporated.
  • In another small bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Using a spatula, gently fold in almost all of the berries. Pour the cake batter into the prepared baking pan, sprinkle with a few extra berries on top and baking for 30 minutes.
  • Remove the cake from the oven and let cool completely.
  • While the cake is cooking, combine the water, sugar, lemon peels and lemon juice in a small saucepan and bring to a boil. Stir until the sugar has dissolved. Remove from the heat. Strain out the lemon peel and let cool. Once cooled, pour over the cake and let the syrup infuse into the cake.
  • To make the coconut cream, chill the coconut cream or coconut milk in the refrigerator overnight. Once chilled, carefully scrape out the top, thickened cream and discard the liquid. Transfer the cream to a stand mixer bowl and add the vanilla and powdered sugar. Whip until creamy and smooth - about 1 minute. Use to top the cake as needed.
  • Remove the cake from the pan and peel off the parchment paper. Transfer to a cake stand. Top with the coconut cream and add extra berries on top along with some lemon zest if desired. Slice and serve as needed.
  • **Note** Everything can be made the day or morning before serving. But wait until serving to add the coconut cream and berries to ensure best presentation.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by a2 Milk®. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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Recipe Rating


  1. Sandy

    This cake looks fantastic! All your recipes are wonderful!

  2. Julie @ Table for Two

    The perfect Mother’s Day or any weekend brunch cake!

  3. Carolyn

    It is fascinating, this A2 vs A1 protein. Thanks for sharing and what a gorgeous cake!

  4. Liz @ The Lemon Bowl

    I love everything about this bright and cheerful LEMON cake!! Gorgeous Gaby!

  5. Jamie | My Baking Addiction

    And now I want cake for dinner! This is seriously a stunner, Gaby!

  6. Anna @ Crunchy Creamy Sweet

    What a beauty! Perfect for summer celebrations!

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  8. Mary

    Making the cake today. The shap of the cake is unusual, what type of pan did you bake in?

    • Gaby

      its a regular circle baking pan but I lined it with parchment to give it a funky edge!

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    […] I had a party at my house for some former co-workers of mine and made this mixed berry lemon-drench cake. Y’all, it was sooooooo good! You have to make it while the berries are still […]

  10. Christina @ Every Little Thing She Does…

    I had a get together at our new house this weekend and made this cake. It is AHHHH-mazing! My husband said it’s one of the top five desserts I’ve ever made – and that’s saying something because I bake all the time. I’m not a coconut fan, so I made regular whipped cream with vanilla bean paste and powdered sugar and it was fantastic. Can’t wait to make it again! Thanks!

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  12. Syl

    I made the cake and it was very, very good. I had to bake it for 40 minutes, and used strawberries in lieu of he blackberries. I used parchment paper and a 9 inch round cake pan, but did not get the swirl around the outer edge as seen in the photo. This is the perfect spring/summer cake and it’s easy to make!

    • Gaby

      it makes a difference in the consistency!! You might be able to use all purpose – but I haven’t tested it myself so I can’t say with 100% certainty

  13. Karina

    Can u please describe how U did the parchment paper to get the fun sides

    • Gaby

      I just put parchment in a circle baking sheet and didn’t worry about the edges lining up so it bakes in a cool shape!

  14. Alicia

    Everyone LOVED it! Super moist, zingy from the lemon and sweet from the fruits. Beautiful eaten cold.

    • Gaby

      I haven’t tested it that way so I can’t say for sure

  15. Brenda Milcetic

    Hi Gaby,
    I made this cake before and it was AMAZING! My can of coconut milk reads to shake well before opening and to stir. Should I do that or do I just open the can and scrape off the top like your recipe says?! I can’t remember what I did last time.
    Thank you,

    • Gaby

      follow the recipe to make the cream! the liquid part will not thicken up

  16. Brenda Milcetic

    Hi Gaby,
    Can I double this recipe and freeze one of the cakes until a later date? And if so, do I thaw out in the fridge or on the cupboard?
    Thank you,

  17. Devi

    Hi Gaby! Do you think it would turn out ok if I didn’t put the berries in the cake?