Print

Lemon Blackberry Cake Recipe

Lemon Blackberry Cake Recipe
Print Recipe

★★★★★

5.1 from 16 reviews

This Lemon Blackberry Cake is a delightful and moist layered cake with vibrant lemon flavor complemented by fresh blackberries and a rich lemon cream cheese frosting. Perfect for celebrations or a special dessert, it combines the zestiness of lemon, the subtle floral hint of lavender, and the freshness of blackberries in a stunning presentation.

Ingredients

Scale

Lemon Cake

  • 2 cups all purpose flour
  • 1/2 cup almond flour (or additional all purpose flour)
  • 2 teaspoons baking powder
  • 2 teaspoons culinary lavender (optional)
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1/2 cup whole milk, room temperature

Lemon Cream Cheese Frosting

  • 1/2 cup unsalted butter, room temperature
  • 7 ounces full fat cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk or heavy cream (add more if needed)
  • 2 tablespoons lemon zest
  • 3 1/4 cups powdered sugar, sifted (add extra 1/4–1/2 cup if needed)
  • Pinch of salt

Blackberry Filling

  • 12 ounces fresh blackberries for layering and topping

Instructions

  1. Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Grease three 6″ round cake pans and line the bottoms with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, lavender (if using), and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter, sugar, and lemon zest together for 4-5 minutes until light and fluffy, creating a smooth, aerated base for the cake.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition and scraping down the bowl to ensure even incorporation. Add vanilla extract and beat on medium-high speed for 2 more minutes.
  5. Combine Wet and Dry Ingredients: Fold in half of the dry ingredients gently with a spatula. Stir in the sour cream followed by the milk. Then fold in the remaining dry ingredients until just combined, being careful not to overmix.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 26-32 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and invert onto cooling racks to cool completely.
  7. Level and Freeze: Once cooled, trim the tops of the cakes with a cake leveler or bread knife to create even layers. Wrap each layer tightly in plastic wrap and freeze until ready to frost; this makes frosting easier and cleaner.
  8. Prepare Frosting: In a mixer bowl, beat butter and cream cheese on medium speed until combined and smooth. On low speed, gradually add powdered sugar, milk or cream, lemon zest, vanilla, and salt. Increase to medium-high and beat for 2-3 minutes until fluffy. Adjust consistency by adding a little more milk if too thick.
  9. Assemble the Cake: Place a dollop of frosting on your cake stand to secure the first layer. Spread an even layer of frosting atop, then place a layer of fresh blackberries evenly over the frosting.
  10. Add Remaining Layers: Repeat layering frosting and blackberries with the second cake layer. Place the third cake layer on top upside down to create an even surface. Use spatula to apply the remaining frosting on top and sides of the cake.
  11. Decorate: For a naked cake look, gently scrape off excess frosting with a cake scraper. Top with remaining blackberries and additional lemon zest if desired.

Notes

  • Almond Flour: Can be replaced by additional all-purpose flour if you prefer.
  • Sour Cream: Substitute plain whole fat yogurt if sour cream is unavailable.
  • Lavender: Optional; if omitted, the cake will still be delicious with classic lemon flavor.
  • Storage: Store leftover cake in an airtight container in the refrigerator for 4-5 days. Freeze leftover slices wrapped tightly for up to 30 days; thaw in refrigerator before serving.
  • Cream Cheese: Use full-fat block cream cheese, not cream cheese spread, for best texture.

Nutrition

Keywords: lemon cake, blackberry cake, lemon cream cheese frosting, berry layered cake, lavender cake, homemade cake, layered cake recipe

Find it online: https://cheflenacooks.com/lemon-blackberry-cake-recipe/