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Lemon Picnic Cake With Berries

Lemon Picnic Cake With Berries

Lemon butter cake, served with fresh berries, is the perfect summer dessert for a picnic or potluck.

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30 min
Prep Time
3 hrs
Total Time



4 large Land O Lakes® Egg (white only), separated

2 cups sugar

1 cup Land O Lakes® Butter, softened

3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

2 teaspoons freshly grated lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla


1/3 cup sugar

1/3 cup lemon juice

1 tablespoon freshly grated lemon zest

Fresh berries

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.

  2. STEP 2

    Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.

  3. STEP 3

    Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy. Beat at low speed, gradually adding flour and baking powder alternately with milk to butter mixture, until well mixed. Add lemon juice, 2 teaspoons lemon zest and vanilla; continue beating until well mixed. Gently stir in egg whites.

  4. STEP 4

    Pour batter into prepared pan. Bake 50-65 minutes or until toothpick inserted in center comes out clean.

  5. STEP 5

    Meanwhile, combine all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Poke holes in top of cake with toothpick; pour glaze over cake. Cool 15 minutes; remove from pan. Cool completely. Serve with fresh berries.

Nutrition (1 serving)

330 Calories
14 Fat (g)
85 Cholesterol (mg)
180 Sodium (mg)
49 Carbohydrates (g)
0 Dietary Fiber
5 Protein (g)
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