Lemon Mulberry Cake – A Tangy Twist of Citrus & Berries

When life gives you lemons and a bounty of fresh mulberries, it’s time to whip up something truly special. 

Lemon Mulberry Cake is a refreshing dessert that beautifully combines the zesty brightness of lemon with the natural sweetness of mulberries. This cake is moist, light, and bursting with flavor, making it a perfect tea-time treat, festive dessert, or even a weekend indulgence. Mulberries, often overlooked, add a unique fruity depth and a gorgeous pop of color, while lemon brings balance with its tangy notes.

A Little Background

Mulberries have long been a part of Middle Eastern, Mediterranean, and South Asian cuisines, often enjoyed fresh, dried, or made into syrups and jams. In many Bohra households, mulberries are treasured when in season, enjoyed simply with a sprinkle of sugar or churned into juices. By pairing them with lemon in a soft cake, this recipe pays homage to seasonal fruits and the love for citrusy desserts in traditional kitchens.

This cake is not only a treat for your taste buds but also a beautiful addition to your table. Let’s dive into the recipe and bring a slice of summer to your kitchen.

Lemon Mulberry Cake

Recipe by Munira AmijeeCourse: Tea Time, Dessert, SnacksCuisine: Continental CuisineDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Moist and zesty Lemon Mulberry Cake – a simple, flavorful cake bursting with fresh mulberries and a hint of citrus, perfect for tea time or dessert.

Ingredients

• * 2 cups all-purpose flour

• * 1 teaspoon baking powder

• * 1/2 teaspoon baking soda

• * 1/2 teaspoon salt

• * 1/2 cup unsalted butter, at room temperature

• * 1 cup granulated sugar

• * 2 large eggs

• * 1/2 cup buttermilk

• * 1 tablespoon finely grated lemon zest

• * 1/4 cup freshly squeezed lemon juice

• * 1 cup fresh mulberries

• 
  For the glaze:

• 1/2 cup powdered sugar
  2 tablespoons freshly squeezed lemon juice

Directions

• Preheat Oven
• Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
• Mixing Dry Ingredients
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Create Cream base for Cake
• In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and mixing until just combined.
• Addition of flavours
• Stir in the lemon zest and juice, then gently fold in the mulberries.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Baking
• Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Prepare the Lemon Glaze
• While the cake is still warm, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
• Poke several holes in the top of the cake with a toothpick or fork, then pour the glaze over the cake.
• Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Garnish
• Slice and serve the Lemon Mulberry Cake, garnished with additional fresh mulberries or lemon slices if desired. Enjoy!

Recipe Notes:

1. Mulberry Selection: Choose ripe and fresh mulberries for the best flavor. Rinse them gently and pat them dry before incorporating them into the cake batter.
2. Lemon Zest: Grate the lemon zest finely for a strong citrus flavor. Be cautious not to include the bitter white pith.
3. Buttermilk Substitute: If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
4. Flour Handling: Sift the flour to ensure a light and airy texture in the cake. This helps prevent lumps and promotes even distribution of dry ingredients.
5. Mulberry Swirl: For a visually appealing cake, swirl a few fresh mulberries into the batter just before baking.

Serving Suggestions:

1. Whipped Cream Topping: Serve slices with a dollop of freshly whipped cream on top for a delightful contrast to the tartness of the lemon and mulberries.
2. Powdered Sugar Dusting: Lightly dust the cake with powdered sugar just before serving to add a touch of sweetness and a beautiful finishing touch.
3. Vanilla Ice Cream: Enjoy slices warm with a scoop of vanilla ice cream for a comforting dessert that balances the fruity flavors.
4. Fresh Mint Garnish: Garnish each slice with a sprig of fresh mint for a burst of color and a hint of herbal freshness.
5. Lemon Glaze: Drizzle a simple lemon glaze over the cooled cake by mixing powdered sugar with lemon juice for an extra burst of citrus sweetness.

Experiment with these suggestions to enhance the flavors and presentation of your Lemon Mulberry Cake, making it a delightful treat for any occasion.

This Lemon Mulberry Cake is a delightful dessert that captures the essence of summer in every bite. With its zesty lemon flavor and bursts of sweet mulberries, it’s a crowd-pleaser for any occasion. Whether you’re celebrating a special event or simply craving a slice of sunshine, this cake is sure to brighten your day.

 💌 I’d love to see your version of this recipe! Share your creations with me at business@bohrarasoi.com, or tag me on Instagram @eastafrican.foodie and @bohrarasoi. Use the hashtag #BohrarasoiBakes to join our food-loving community and keep our Bohra culinary heritage alive.