Indulge in the delightful combination of tangy lemon and sweet blackberries with this Lemon Blackberry Cake recipe. This dessert is perfect for those who love a burst of citrus flavor paired with juicy berries in a tender, moist cake.
Why Make This Recipe
This Lemon Blackberry Cake is a perfect balance of flavors, making it a refreshing and delicious treat for any occasion. The zesty lemon, sweet blackberries, and creamy white chocolate frosting create a heavenly combination that is sure to impress your family and friends.
How to Make Lemon Blackberry Cake
Ingredients:
- 315 grams (2 and 1/4 cups) plain flour
- 250 grams (1 and 1/4 cups) caster sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 230 grams (1 cup / 2 sticks) unsalted butter
- Zest of two lemons
- 3 large eggs
- 240 ml (1 cup) full-fat milk
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) lemon juice
- 90 grams (3/4 cup) fresh blackberries
- … (continued in the next direction)
Directions:
- Preheat the oven and prepare the sheet pan.
- Mix the dry ingredients, then add the wet ingredients and blackberries.
- Bake the cake until done and let it cool.
- Prepare the lemon cookie crumbs.
- Make the white chocolate buttercream frosting.
- Assemble the cake with layers of cake, buttercream, jam, and cookie crumbs.
- Chill the cake before serving.
How to Serve Lemon Blackberry Cake
Serve slices of this cake with a dollop of extra blackberry jam or a scoop of vanilla ice cream for a delightful dessert experience. The fresh blackberries on top add a burst of color and freshness to each slice.
How to Store Lemon Blackberry Cake
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake can also be frozen (without the fresh blackberries on top) for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Lemon Blackberry Cake
- Use fresh, ripe blackberries for the best flavor in the cake.
- Ensure all ingredients are at room temperature for a smooth batter.
- Don't overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before assembling to prevent the frosting from melting.
Variation
For a different twist, you can substitute raspberries for blackberries or add a layer of lemon curd between the cake layers for an extra burst of citrus flavor.
Lemon Blackberry Cake
Description
Indulge in the delightful combination of tangy lemon and sweet blackberries with this moist and flavorful cake. The zesty lemon and juicy blackberries create a perfect balance of flavors that will impress your taste buds.Ingredients
Cake Batter
Instructions
How to Make Lemon Blackberry Cake
-
Step 1
Preheat the oven to 350°F and prepare a sheet pan. -
Step 2
Mix the dry ingredients in a bowl, then add the wet ingredients and fresh blackberries. -
Step 3
Bake the cake until done and let it cool. -
Step 4
Prepare the lemon cookie crumbs for assembling. -
Step 5
Make the white chocolate buttercream frosting. -
Step 6
Assemble the cake with layers of cake, buttercream, jam, and cookie crumbs. -
Step 7
Chill the cake before serving for optimal taste.
Servings 12
- Amount Per Serving
- Calories 320kcal
- Calories from Fat 150kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 10g50%
- Cholesterol 80mg27%
- Sodium 180mg8%
- Potassium 150mg5%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 4g8%
- Vitamin A 8 IU
- Vitamin C 15 mg
- Calcium 6 mg
- Iron 4 mg
- Vitamin D 2 IU
- Vitamin E 3 IU
- Vitamin K 0.5 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 40 mcg
- Vitamin B12 1 mcg
- Biotin 5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 8 mg
- Iodine 0.5 g
- Magnesium 4 mmol
- Zinc 1 mcg
- Selenium 3 mg
- Copper 0.1 mg
- Manganese 0.2 mg
- Chromium 0.1 mcg
- Molybdenum 0.05 mg
- Chloride 2 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
