Description
Delightful Blackberry Lemon Cake brings together zesty citrus and sweet berries in a moist, elegant dessert. Fresh ingredients and simple techniques make this Mediterranean-inspired treat a perfect companion for afternoon tea or special celebrations.
Ingredients
Scale
Cake Dry Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon flour (to coat blackberries)
Cake Wet Ingredients and Fruits:
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 teaspoons vanilla extract
- 0.75 cup buttermilk
- 0.25 cup fresh lemon juice
- 2 cups fresh blackberries (or frozen, thawed and patted dry)
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 3.5 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2–3 tablespoons heavy cream or milk (adjust for consistency)
- Fresh blackberries
- Lemon slices or zest
- Drizzle of honey or blackberry syrup
Instructions
- Prepare the cake foundations by heating the oven to 350F (175C) and preparing two circular baking vessels with protective parchment lining.
- Combine the dry powder ingredients – flour, rising agent, and mineral seasoning – in a mixing vessel, setting the mixture aside for later integration.
- Whip butter and granulated sweetener together until the mixture transforms into a pale, voluminous cream with delicate texture.
- Incorporate eggs individually into the creamed mixture, ensuring thorough blending after each addition.
- Introduce fragrant citrus zest and aromatic vanilla essence, mixing gently to distribute the delicate flavors evenly.
- Methodically fold the dry mixture into the wet ingredients, alternating with tangy buttermilk and fresh lemon juice, stirring until the batter achieves a smooth, uniform consistency.
- Dust fresh blackberries with a light coating of flour to prevent sinking, then delicately fold them into the cake mixture.
- Divide the vibrant batter between the prepared baking vessels, spreading evenly to ensure balanced layers.
- Bake in the preheated oven for approximately 30-35 minutes, monitoring until a slender testing implement emerges clean when inserted into the cake’s center.
- Allow the baked layers to cool completely on a wire elevation rack, releasing internal moisture and stabilizing the cake’s structure.
- Create the luxurious citrus frosting by whipping butter until silky and malleable.
- Gradually incorporate powdered sweetener, fresh lemon juice, vanilla extract, and citrus zest, blending until the mixture develops a light, airy consistency.
- Adjust the frosting’s texture by introducing heavy cream, one tablespoon at a time, until achieving a smooth, spreadable consistency.
- Position the first cake layer on a decorative serving platform, spreading a generous layer of frosting across its surface.
- Carefully place the second cake layer atop the frosted base, then enrobe the entire confection with the remaining citrus-infused cream.
- Embellish the cake with scattered fresh blackberries, delicate lemon slices, or a golden drizzle of honey for an elegant presentation.
Notes
- Carefully coat blackberries with flour to prevent them from sinking to the bottom of the cake during baking.
- Use room temperature ingredients like eggs, butter, and buttermilk to ensure smoother mixing and better cake texture.
- Avoid overmixing the batter to maintain a tender, light crumb that doesn’t become tough or dense.
- Swap fresh blackberries with frozen ones if needed, but don’t thaw them to prevent color bleeding and maintain cake structure.
- Create a gluten-free version by substituting all-purpose flour with a gluten-free flour blend and adding xanthan gum for binding.
- Reduce sugar content by using alternative sweeteners like stevia or monk fruit for a lower-calorie dessert option.
- Store cake in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg