Description
Sumptuous blackberry lemon cake brings Mediterranean sunshine to classic dessert tables. Rich layers complement tart fruit, creating a balanced flavor profile perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh blackberries (or frozen, thawed and patted dry)
- 1.75 cups granulated sugar
- 1.5 cups unsalted butter, softened
- 3.5 cups powdered sugar
- 0.75 cup buttermilk
- 2.5 cups all-purpose flour
- 4 large eggs
- 0.25 cup fresh lemon juice
- 2.5 teaspoons baking powder
- 2 tablespoons fresh lemon juice
- 1 tablespoon flour (to coat blackberries)
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 2–3 tablespoons heavy cream or milk (adjust for consistency)
- Fresh blackberries
- Lemon slices or zest
- Drizzle of honey or blackberry syrup
Instructions
- Preheat Preparation: Warm the oven to 350F (175C) and line two circular baking pans with parchment paper.
- Dry Ingredient Fusion: Thoroughly blend flour, baking powder, and salt in a mixing bowl, setting aside for future incorporation.
- Creaming Process: Whisk butter and sugar until the mixture transforms into a light, fluffy cream with ethereal texture.
- Egg Integration: Gradually introduce eggs, ensuring complete amalgamation after each addition, creating a smooth, uniform base.
- Flavor Infusion: Gently mix in lemon zest and vanilla extract, distributing aromatic essences throughout the mixture.
- Batter Composition: Alternately fold dry ingredients and buttermilk into the wet mixture, stirring until a silky, homogeneous batter emerges.
- Fruit Preparation: Delicately coat blackberries in flour, then fold into the cake mixture to prevent sinking during baking.
- Baking Sequence: Distribute batter evenly between prepared pans and bake for 30-35 minutes, confirming doneness with a clean inserted skewer.
- Cooling Phase: Transfer baked layers to a wire rack, allowing complete cooling and structural stabilization.
- Frosting Creation: Whip butter until smooth, gradually incorporating powdered sugar, lemon juice, vanilla, and zest to create a light, airy cream.
- Texture Refinement: Adjust frosting consistency by introducing heavy cream, one tablespoon at a time, until perfectly spreadable.
- Assembly and Decoration: Position first cake layer on a serving plate, apply frosting, top with second layer, and fully coat the cake with remaining citrus-infused cream.
- Final Flourish: Garnish with fresh blackberries, lemon slices, or a drizzle of honey for an elegant, sophisticated presentation.
Notes
- Prevent Berry Sinking: Coat blackberries in flour before folding into batter to stop them from dropping to the cake’s bottom during baking.
- Achieve Perfect Moisture: Use room temperature eggs and buttermilk to create a smoother, more even cake texture that prevents dryness.
- Control Baking Precision: Check cake doneness by inserting a slim skewer or toothpick – it should emerge clean without wet batter residue, indicating perfect baking.
- Optimize Frosting Consistency: Add heavy cream gradually to frosting, one tablespoon at a time, ensuring spreadable texture without becoming too runny or stiff.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 34 g
- Sodium: 160 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg