Description
This delightful blackberry lemon cake blends the tart sweetness of fresh berries with bright citrus flavor, all topped with a creamy blackberry-infused frosting. A beautifully balanced dessert perfect for spring and summer gatherings.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup buttermilk
- 1/2 cup fresh blackberries, mashed
- 1 cup fresh blackberries (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the mashed blackberries.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
- For the frosting, heat blackberries in a small saucepan over medium heat for about 5 minutes until softened. Mash and strain through a fine mesh sieve to remove seeds. Let the puree cool completely.
- In a large bowl, beat softened butter and powdered sugar until smooth and creamy.
- Add cooled blackberry puree, heavy cream, vanilla extract, and salt. Beat until light and fluffy.
- Spread frosting over the first cake layer, place the second layer on top, and frost the top and sides evenly. Garnish with fresh blackberries if desired.
Notes
- Ensure the blackberry puree is fully cooled before adding to the frosting to prevent melting.
- If buttermilk is unavailable, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
- Store the cake covered in the refrigerator for up to 4 days.
- Bring to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
