Lemon Blackberry Cake Recipe

If you’re craving a bright, fresh, and irresistibly moist dessert, this Lemon Blackberry Cake will quickly become your new go-to favorite. Combining the zesty punch of lemon with the juicy sweetness of fresh blackberries, this cake is a beautiful celebration of flavors and textures. The tender crumb, enhanced with a hint of almond, is perfectly complemented by a luscious lemon cream cheese frosting and layers of plump blackberries, making every bite simply unforgettable. Whether it’s a special occasion or a midweek treat, the Lemon Blackberry Cake brings sunshine and joy to any table.

Ingredients You’ll Need

To create this Lemon Blackberry Cake, you’ll start with simple yet thoughtfully chosen ingredients that each play a crucial role in building up the flavor, texture, and overall appeal of the cake. From flours providing a tender crumb to fresh lemon zest brightening every bite, each component matters.

• All purpose flour: The base for a soft, classic cake structure that holds together beautifully.
• Almond flour: Adds moistness and a subtle nutty depth; can be replaced with extra all purpose flour if preferred.
• Baking powder: Gives the cake its light rise for a fluffy texture.
• Culinary lavender (optional): Offers a delicate floral note that pairs beautifully with lemon.
• Salt: Balances and enhances all the sweet and citrus flavors.
• Unsalted butter: Room temperature butter creates richness and the perfect tender crumb.
• Granulated sugar: Sweetens the cake and helps with the light, fluffy batter.
• Lemon zest: Bursts of citrus flavor that are the star of this cake.
• Large eggs: Provide structure and moisture, helping the cake rise well.
• Vanilla extract: Adds warmth and depth to the flavor profile.
• Sour cream: Ensures the cake is moist and tender with a slight tang; yogurt is a great substitute.
• Whole milk: Hydrates the batter for a smooth, tender texture.
• Cream cheese (full fat): For the heavenly lemon cream cheese frosting with a silky texture and slight tang.
• Powdered sugar: Sweetens and thickens the frosting.
• Fresh blackberries: For juicy, tart bursts layered within and on top of the cake.

How to Make Lemon Blackberry Cake

Step 1: Prepare Your Cake Pans and Dry Ingredients

Begin by preheating your oven to 350 degrees Fahrenheit and greasing three 6-inch cake pans, lining them with parchment paper to ensure the cakes release easily. In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, optional lavender, and salt until well combined. Setting this mixture aside gets you ready for the wet ingredients.

Step 2: Cream Butter, Sugar, and Lemon Zest

Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter, sugar, and lemon zest together on medium-high speed for about 4 to 5 minutes. You want this mixture to be light and fluffy as it builds the base of the cake’s tender crumb and infuses lemon’s brightness throughout.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of your bowl for even mixing, then add the vanilla extract and mix for another two minutes. This step helps bring together the flavors beautifully.

Step 4: Combine Wet and Dry Ingredients

Stir half of the dry ingredients into the wet batter using a spatula, then mix in the sour cream, followed by the milk. Add the remaining dry ingredients and fold gently until the batter is just combined, keeping it light and airy for the perfect cake texture.

Step 5: Bake and Cool the Layers

Pour the batter evenly into the prepared pans and bake for 26 to 32 minutes, or until a toothpick inserted into the center comes out clean. Invert the pans onto cooling racks so the cakes fall out easily. Once cooled completely, trim the tops for even layers, then wrap the layers and freeze if desired before frosting.

Step 6: Make the Lemon Cream Cheese Frosting

Beat together the room temperature butter and cream cheese until smooth and creamy. On low speed, gradually add powdered sugar, milk, lemon zest, vanilla, and a pinch of salt. Continue beating until the frosting is fluffy and smooth, adding a little extra milk if it feels too thick.

Step 7: Assemble Your Lemon Blackberry Cake

Start by dabbing a spoonful of frosting onto your cake stand to secure the first layer. Spread an even layer of frosting, then arrange fresh blackberries on top. Repeat this for the next layer. Place the final layer upside down to create a level top, then frost the entire cake. Decorate with remaining blackberries and a sprinkle of lemon zest for a stunning finish.

How to Serve Lemon Blackberry Cake

Garnishes

Elevate your Lemon Blackberry Cake by adding a few more fresh blackberries and a sprinkle of extra lemon zest on top. For a touch of elegance, consider a few edible flowers or a dusting of powdered sugar that makes the cake look as delightful as it tastes.

Side Dishes

Serve your Lemon Blackberry Cake alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for added indulgence. A light, fresh salad or a citrus sorbet can also complement the bright flavors without overpowering the cake.

Creative Ways to Present

For a stunning party centerpiece, display the cake on a rustic wooden board or a vibrant cake stand. Slice it into neat, generous portions and serve on colorful plates to highlight the vibrant blackberries and lemon hues. Drizzle with a little honey or lemon syrup for an extra glossy look and taste sensation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Blackberry Cake in an airtight container in the refrigerator to maintain freshness for up to 4 to 5 days. This prevents the cake and frosting from drying out while allowing those wonderful flavors to meld even further.

Freezing

You can freeze leftover slices or even the entire cake layers wrapped tightly in plastic wrap and aluminum foil. Freeze for up to 30 days, then thaw in the refrigerator a couple of hours before serving to enjoy the cake as if freshly baked.

Reheating

For the best taste experience, it’s recommended to enjoy Lemon Blackberry Cake chilled or at room temperature. If preferred slightly warm, allow slices to sit out for about 30 minutes before serving rather than using heat, which can affect the texture of the frosting and cake.

FAQs

Can I make this cake without almond flour?

Absolutely! You can easily substitute the almond flour with an equal amount of all purpose flour. The texture will be slightly different but delicious nonetheless.

Is culinary lavender necessary for the recipe?

The lavender is optional but adds a lovely floral twist that works beautifully with the lemon. If you don’t have it or prefer not to use it, simply leave it out and the cake will still be amazing.

Can I use yogurt instead of sour cream?

Yes, plain whole fat yogurt is a great substitute for sour cream. It keeps the cake moist and tender while adding a subtle tang.

How do I prevent the blackberries from bleeding too much in the cake?

Layering fresh blackberries between the frosting layers rather than mixing them into the batter helps maintain their shape and keeps colors from bleeding too much.

What’s the best type of cream cheese to use for the frosting?

Use full fat, block cream cheese for the best flavor and texture. Avoid cream cheese spreads as they contain additives that affect frosting consistency.

Final Thoughts

There’s something truly special about the Lemon Blackberry Cake that brightens up any occasion with its fresh flavors and lovely colors. Once you try this delightful combination of zesty lemon, sweet blackberries, and creamy frosting, it will become a cherished recipe in your collection. I can’t wait for you to bake it, share it, and enjoy those beautiful moments that only homemade cake can bring.

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