Description
This Blackberry Lemon Cake is soft, citrusy, and perfectly sweet, with fresh blackberries folded into the batter for juicy bursts of flavor. Topped with a luscious blackberry buttercream frosting, this cake is light, fresh, and ideal for spring or summer gatherings!
Ingredients
Units
Scale
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole milk (or buttermilk)
- 1 1/2 cups fresh blackberries (lightly coated in 1 tablespoon flour)
- For the Blackberry Frosting:
- 1/2 cup fresh blackberries
- 1 tablespoon lemon juice
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (adjust for consistency)
Instructions
- Make the Lemon Cake:
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch cake pans with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Add Lemon & Vanilla:
- Mix in lemon zest, lemon juice, and vanilla extract.
- Combine Wet & Dry Ingredients:
- Alternate adding flour mixture and milk in batches, mixing just until combined.
- Fold in Blackberries:
- Gently fold floured blackberries into the batter.
- Bake:
- Divide batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Blackberry Frosting:
- Prepare the Blackberry Puree:
- In a small saucepan, cook blackberries and lemon juice over medium heat for 5 minutes, mashing them as they soften.
- Strain through a fine-mesh sieve to remove seeds, then let cool completely.
- Make the Frosting:
- In a large bowl, beat butter until creamy.
- Gradually mix in powdered sugar, followed by vanilla extract and cooled blackberry puree.
- Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency.
- Assemble the Cake:
- Frost & Decorate:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and frost the entire cake.
- Garnish with fresh blackberries, lemon zest, or edible flowers if desired.
Notes
- For a more intense lemon flavor, brush cake layers with lemon syrup (2 tablespoons lemon juice + 2 tablespoons sugar, heated until dissolved).
- Storage: Keep refrigerated for up to 4 days. Let sit at room temp before serving.
- Cupcake version: Bake at 350°F for 18–20 minutes.
- Recipe Details
Nutrition
- Calories: ~420
- Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Sodium: ~180mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~55g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~90mg