Lemon and Berry Cake

IFB Spice Secrets

Lemon and Berry Cake

By IFB | October 25, 2021

Prep Time: 30 mins

Cook Time:  35 mins

Servings:  4 servings


  • 4 eggs (yolks and whites separated)
  • 120 gms castor or powdered sugar
  • 120 gms plain refined flour
  • 40 gms milk
  • 30 gms oil
  • 1 tsp synthetic vinegar
  • ½ tsp lemon essence
  • 10 blueberries

Cream Cheese Frosting:

  • 225 gms cream cheese
  • 115 gms unsalted butter (softened to room temperature)
  • 420 gms icing sugar
  • 1 tsp pure vanilla extract
  • Pinch of salt


  • Sliced candied lemon peel
  • Blueberries


  1. Beat the egg whites with an electronic whisk till the egg whites become stiff peaks. Add the vinegar to the egg white and whisk it. Add the castor sugar in 5 separate parts and whisk till all the sugar is dissolved in the egg whites.
  2. Slowly add the 4 egg yolks and give it a light mix (fold in). Mix refined flour with berries. Add the refined flour in 3 parts till all the flour is mixed (use cut and fold method).
  3. Pre-heat the oven on convection mode for 10 minutes at 170°C. Add the oil, milk, and lemon essence to the cake batter.
  4. Coat the cake tin with butter and flour or butter paper and butter. After the oven pre-heat, set the oven on convection mode for 150°C for 35 mins.
  5. Transfer the batter in the lined cake tin, tap the cake tin and swirl with tooth pick to release trapped air-pockets.
  6. Bake on convection mode for 150°C for 35 mins. De-mould once cooled on metal rack.
  7. Let the sponge cool completely before covering it with the frosting. Garnish with berries and candied lemon peel.


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