Four Berry Lemon Cake - Slender Kitchen

Four Berry Lemon Cake

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content


For me, summertime has truly started (yah!) I am really loving it. Nothing is better than trips to the beach, picnics in the park with new wonderful new friends, and even sometimes the occasional sunburn. Somehow I can never remember to put sunscreen on before I go running. I also love the abundance of delicious produce and that was the inspiration for this summertime cake. It starts with a basic lemon cake recipe and that gets jazzed up by four cups of berries, yes four. I used strawberries, blueberries, raspberries, and cherries. Now technically I don’t think that cherries count as berries, but let’s go with it anyway. Three Berry and a Cherry Lemon Cake is too much of a mouthful for a title. Then it is all topped with scrumptious lemon glaze. A perfect cake for summer.

Prep Time

Four Berry Lemon Cake

Prep Time: 
Cook Time: 
Total Time: 


  • 1.5 cups all-purpose flour
  • 1.5 cups whole wheat flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup butter, softened
  • 1.5 cups sugar
  • 3 U eggs
  • 1/2 tsp vanilla extract
  • 3 tbsp grated lemon zest
  • 3 tbsp fresh lemon juice
  • 1 cup low-fat buttermilk
  • 4 cups strawberries (or mixed)
  • 1 cup powdered sugar
  • 1.5 tbsp fresh lemon juice
  • 1 tbsp. buttermilk

Nutritional Facts

Serving Size: 
1 slice
Amount Per Serving
Calories 355
Calories from Fat 88
% Daily Value *
Total Fat 10g
Saturated Fat 5g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 68mg
Sodium 272mg
Total Carbohydrate 63g
Dietary Fiber 3g
Sugars 39g
Protein 6g


  1. Preheat your oven to 350 degrees.
  2. Whisk together the flour, baking powder, salt, and baking soda in a large bowl and set aside.
  3. Cream together the butter and sugar until very light and fluffy using a mixer. Begin to add eggs, one at a time, beating well after each egg. Add the lemon juice, zest, and vanilla extract and mix in.
  4. Add about 1/2 of the flour mixture and mix until just combined. Then add the buttermilk and remaining flour and mix until just combined, being careful not to over mix it. Set aside.
  5. Take your berries and toss them with 2 tbsp of flour. Then gently fold them into the batter – it will be very thick. Tossing the berries with flour before adding them helps them to stay suspended in the cake while it cooks so that everything doesn’t sink to the bottom.
  6. Bake at 350° for 45 minutes or until cooked through. Let cool completely before adding glaze.
  7. To make the glaze, combine the powdered sugar, lemon juice, and buttermilk in a small bowl, stirring until smooth. Drizzle glaze over the cake.
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