Blackberry Lemon Cake
This refreshing Blackberry Lemon Cake combines the sweetness of fresh blackberries with the zest of lemon for a perfect dessert.
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
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups fresh blackberries
Lemon Frosting
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tbsp lemon juice
- Pinch of salt
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest into the butter mixture until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Gently fold in fresh blackberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frosting and Serving
- In a bowl, beat together softened butter and powdered sugar until smooth. Add lemon juice and a pinch of salt, beating until fluffy.
- Once the cake is cool, spread lemon frosting evenly over the top and sides. Decorate with additional blackberries and lemon zest if desired.
- Slice the cake and serve at room temperature with a scoop of vanilla ice cream or whipped cream if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Gently fold in the berries to avoid breaking them. Ingredient Substitutions: Use coconut oil and almond milk for a dairy-free version. How to Serve: Pair with vanilla ice cream or whipped cream. Storage & Freshness: Keep in the refrigerator for up to 3 days. Make-Ahead Tips: Bake the cake a day in advance and frost just before serving.