Lemon Blackberry Cake
Lemon Blackberry Cake is so delicious with rich layers of lemon cake and fresh blackberry filling. It is the best cake for your Spring party!
Servings: 6
Calories: 1472kcal
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/4 cup lemon juice
- For the Blackberry Filling:
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
For the Lemon Buttercream Frosting:
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°Fahrenheit. Spray two 9-inch cake pans with cooking spray and set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time,, beating well with each addition. Stir in the lemon zest and vanilla extract.
- Add the flour mixture in three additions, alternating with the milk. Finally, stir in the lemon juice and mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, make the blackberry filling. In a saucepan, combine the blackberries, sugar, and cornstarch. Cook over medium heat, mashing the berries and stirring frequently, until the mixture has thickened. Allow to cool.
- For the buttercream, beat the butter until smooth. Add the powdered sugar one cup at a time, beating well after each addition. Add the lemon juice, milk, vanilla extract and beat until fluffy.
- To assemble the cake, place one cake layer on a serving plate. Spread the blackberry filling over the top. Place the second cake layer on top of the filling.
- Frost the top and sides of the cake with the lemon buttercream frosting.
- Optionally, garnish with fresh blackberries and lemon slices before serving. Then the cake is ready to slice, serve and enjoy!
Notes
Cake Batter Consistency: The cake batter should be smooth but not overly runny. If it appears too thick, a splash more milk can be added. But be cautious; too much liquid can result in a gummy texture.
Lemon Zest: Ensure to only zest the yellow part of the lemon skin and not the white pith, as the latter can add a bitter taste to the cake.
Blackberry Filling: The consistency should be somewhat similar to a jam. If it's too runny, consider adding an additional teaspoon of cornstarch while cooking.
Let the cake layers and blackberry filling cool completely before assembling, otherwise, the frosting may melt.
Storage: This cake is best when eaten fresh but can be stored in an airtight container in the fridge for up to 4 days. If you’re not consuming it within a day, it's recommended to refrigerate to preserve the blackberry filling. When serving, you can take the cake out an hour or so beforehand to let it come to room temperature, which will improve its texture and flavor.
Nutrition
Calories: 1472kcal | Carbohydrates: 214g | Protein: 12g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 277mg | Sodium: 442mg | Potassium: 282mg | Fiber: 4g | Sugar: 167g | Vitamin A: 2228IU | Vitamin C: 16mg | Calcium: 213mg | Iron: 4mg
