Blackberry Lemon Cake
A delightful cake that combines the tartness of lemon with the sweetness of fresh blackberries, topped with a creamy frosting for a perfect finish.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
Additional Ingredients
- 1 cup fresh blackberries
Creamy Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.
- Gently fold in fresh blackberries coated with a little flour to prevent sinking. Pour the batter into the prepared pan and smooth the top.
- Bake in preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake. Decorate with additional blackberries if desired.
Serving
- Slice the cake into 8 pieces and serve with a cup of hot tea or lemonade. Enjoy the refreshing flavors of lemon and blackberry with each bite.
Storage
- Keep the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for best flavor.
Notes
Pro Tips: For an extra moist cake, ensure all ingredients are at room temperature before mixing. Adding a teaspoon of lemon extract can enhance the lemon flavor even more.
Ingredient Substitutions: Blueberries can be used in place of blackberries. Almond flour can substitute all-purpose flour for a gluten-free version.
How to Serve: Best served with a light tea or chilled lemonade.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: The cake can be baked a day in advance and stored unfrosted. Frost just before serving.
Ingredient Substitutions: Blueberries can be used in place of blackberries. Almond flour can substitute all-purpose flour for a gluten-free version.
How to Serve: Best served with a light tea or chilled lemonade.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: The cake can be baked a day in advance and stored unfrosted. Frost just before serving.