Mulberry and Lemon Cake Recipe

Mulberry and Lemon Cake Recipe, From Tree to Table

There’s nothing quite like baking with ingredients from your own land. This mulberry and lemon cake recipe, made with fresh mulberries straight from our trees, is a joyful expression of what’s possible when nature and the kitchen work hand in hand.

It’s vibrant, moist, and naturally sweetened by the sun-ripened fruit and bright citrus zest. Whether you’re sharing it with friends or savoring a slice with a cup of tea, this cake brings a little piece of orchard magic to every bite.

So, the next time your mulberry tree is heavy with fruit, skip the jam and bake this cake instead. It’s simple, satisfying, and sure to become a seasonal favorite in your home.

To make a moist and delicious Mulberry and Lemon Cake, you will need the following ingredients

For the Cake

• 1½ cups fresh mulberries (rinsed and dried, stems removed)
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup olive oil
• ½ cup plain Greek yogurt or sour cream
• Zest of 1 lemon

Optional Lemon Glaze

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

Mulberry and Lemon Cake Recipe Instructions

1. Preheat and Prepare

Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan or line it with parchment paper. This step ensures your cake comes out perfectly without sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can do this by hand, but a hand mixer makes it easier and quicker.

4. Add Wet Ingredients

Beat in the eggs one at a time, then stir in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled—that’s okay! It will smooth out when you add the dry ingredients.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix; this will keep the cake tender.

6. Fold in the Mulberries

Gently fold the mulberries into the batter. Avoid vigorous stirring, as the berries are delicate and can bleed too much into the batter, turning it grayish.

7. Bake

Pour the batter into your prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Glaze (Optional)

Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely. If you want to glaze it, mix the powdered sugar and lemon juice in a small bowl and drizzle over the cooled cake.

Tips for the Best Mulberry and Lemon Cake

1. Use Fresh Mulberries

Fresh mulberries work best for this recipe. If you’re picking straight from your tree, choose ripe, dark berries. Rinse gently and dry well before using.

2. Adjust Sweetness

Mulberries vary in sweetness depending on their ripeness. Taste your berries first—if they’re very sweet, you might reduce the sugar slightly.

3. Avoid Overmixing

Once you add the flour, mix gently. Overmixing creates a tough cake. Use a spatula for folding in the berries rather than a mixer.

4. Enhance with Herbs (Optional)

If you’re feeling creative, try adding a small amount of fresh thyme or basil to the batter. These herbs pair beautifully with both lemon and mulberries.

Perfect Occasions for This Mulberry and Lemon Cake

This mulberry and lemon cake is versatile and suitable for any occasion

• Afternoon tea in the garden
• Summer picnic dessert
• Birthday treat with a rustic touch
• Farm-to-table events or garden parties
• A thoughtful homemade gift

Because of its rustic appearance and fresh flavors, it’s especially perfect for outdoor dining and relaxed gatherings.

Storing Your Mulberry and Lemon Cake

If you have leftovers (which is rare!), store your mulberry and lemon cake in an airtight container

• At room temperature for up to 2 days
• In the refrigerator for up to 5 days
• Freeze for up to 2 months (wrap tightly in plastic and foil)

Before serving frozen cake, thaw at room temperature for 2–3 hours.