Print

Lemon Blackberry Cake

Lemon Blackberry Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of making a Lemon Blackberry Cake, a dessert that perfectly balances refreshing lemon and juicy blackberries. This cake features a tender buttermilk lemon poppy seed base soaked in zesty lemon syrup and layered with luscious blackberry buttercream. Whether you’re celebrating a special occasion or treating yourself to a sweet afternoon delight, this cake is sure to impress.

Ingredients

Scale
  • 3 cups cake flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons poppy seeds (soaked in hot water first)
  • 1 cup butter (room temperature)
  • 4 tablespoons lemon zest (about 4 large lemons)
  • 1 ¼ cups buttermilk
  • 5 large egg whites
  • ½ cup fresh lemon juice (juice of about 2 large lemons)
  • ¼ cup granulated sugar (for simple syrup)
  • 10 tablespoons cream cheese (room temperature)
  • 1 ½ cups butter (room temperature, for frosting)
  • 6–7 cups powdered sugar (for frosting)
  • 1/8 teaspoon salt (for frosting)
  • ½ teaspoon vanilla (for frosting)
  • 1 teaspoon lemon extract (for frosting)
  • 1 tablespoon lemon zest (zest of about 1 large lemon, for frosting)
  • 1 cup blackberries
  • 2 tablespoons lemon juice (juice of about ½ a large lemon, for buttercream)
  • 1 cup butter (room temperature, for blackberry buttercream)
  • 4 cups powdered sugar (for blackberry buttercream)
  • 1 tablespoon lemon zest (the zest of about 1 large lemon, for blackberry buttercream)
  • 1/8 teaspoon salt (for blackberry buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and flouring them.
  2. In a mixing bowl, combine cake flour, sugar, baking powder, and salt. Set aside.
  3. In another bowl, cream together butter and sugar until light and fluffy. Add lemon zest.
  4. Mix in buttermilk and egg whites until well combined. Then add half of the lemon juice.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Divide batter between prepared pans.
  6. Bake for 35-40 minutes or until a toothpick comes out clean. Cool completely on wire racks.
  7. While cooling, prepare both frostings: cream cheese frosting and blackberry buttercream.
  8. Assemble the cake by soaking layers with simple syrup made from remaining lemon juice and sugar, spreading blackberry buttercream between layers, and topping with cream cheese frosting.

Nutrition

Find it online: https://mrrecipes.net/lemon-blackberry-cake/