Lemon Blackberry Layer Cake
Ingredients
- 2 cgranulated sugar
- 2 tbsplemon zest
about 2 large lemons
- ½ cbutter
room temperature
- ½ ccanola oil
- 3 largeeggs
room temperature
- ¼ clemon juice
1-2 large lemons
- 1 tspvanilla
- 1 ¼ cbuttermilk
room temperature
- 2 ½ ccake flour
all purpose can work
- 1 ½ tspbaking powder
- ¼ tspbaking soda
- 1 tspsalt
- 8 ozfresh blackberries
cut in half if large
- 2 tbspall-purpose flour
- 12 ozcream cheese
room temperature
- ½ cbutter
- 1 tspvanilla
- 2 tbsplemon juice
- 6 cpowdered sugar
- ⅛ tspsalt
Directions
To make the cake:
- 1
Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
- 2
In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil and mix on medium-high speed for about 3-4 minutes until light and fluffy. Add eggs, lemon juice and vanilla and mix again until all incorporated.
- 3
In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
- 4
In a small bowl mix together blackberries with 2 tbsp of flour.
- 5
Fold blackberries into the cake batter.
- 6
Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.
- 7
Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
To make the frosting:
- 1
Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again. Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.
To assemble cake:
- 1
Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer. Place final cake layer, top side down.
- 2
Place the final cake layer top side down. Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
- 3
Pull the chilled cake out, and frost the cake with the remaining frosting. Top with a little lemon zest and some fresh blackberries.
Lemon Blackberry Layer Cake
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About this Recipe
Zesty Lemon Blackberry Layer Cake with Cream Cheese Frosting
Get ready to brighten your day with this incredible Lemon Blackberry Layer Cake! This isn't just any cake; it's a celebration of fresh, vibrant flavors, combining the zing of lemon with the sweet-tart burst of ripe blackberries. Topped with a heavenly homemade lemon cream cheese frosting, this cake is truly a showstopper, making it the perfect dessert for any spring gathering or summer celebration.
What makes this lemon blackberry cake so special? It all starts with the incredibly moist and tender cake layers, infused with fresh lemon zest and juice. Each bite is a delightful balance of sweet and citrusy notes, perfectly complemented by pockets of juicy, fresh blackberries. The texture is light and airy, creating a truly delightful eating experience. But the real star might just be the rich, tangy, and utterly smooth lemon cream cheese frosting. It's the ideal creamy counterpart to the bright cake, adding an irresistible finish that will have everyone asking for the recipe.
Tips for a Perfect Lemon Blackberry Cake
Creating this beautiful lemon blackberry layer cake is surprisingly easy with a few key tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are all at room temperature. This helps them combine smoothly, creating a uniform batter and a tender crumb.
- Flour Your Berries: Tossing your fresh blackberries with a little flour before adding them to the batter prevents them from sinking to the bottom of the cake layers, ensuring an even distribution of fruit.
- Don't Overmix: Mix the batter just until combined to keep your cake light and fluffy. Overmixing can lead to a tough cake.
This easy lemon blackberry cake is not only delicious but also incredibly versatile. While fresh blackberries are divine, you can experiment with other berries like raspberries or blueberries. Serve slices simply as they are, or elevate them with a few extra fresh blackberries and a sprig of mint for an elegant presentation. This truly is the ultimate spring dessert or summer dessert that promises to impress!