Blackberry Lemon Layer Cake with Lemon Buttercream
A delightful and elegant cake perfect for spring and summer celebrations, combining the flavors of tangy lemon and sweet blackberries.
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 1/4 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk room temperature
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Lemon Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
Blackberry Filling
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
Instructions
Preparation
- Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla, lemon zest, and lemon juice. Gradually add dry ingredients to wet, alternating with buttermilk. Divide batter evenly among pans and bake for 25-30 minutes.
- In a mixing bowl, beat butter until creamy. Gradually add powdered sugar, beating well after each addition. Add heavy cream, lemon juice, lemon zest, and vanilla. Beat on high speed until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
- Combine blackberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat. Cook until mixture thickens and berries break down, about 10 minutes. Let cool completely.
Serving
- Place one cake layer on a serving plate. Spread a layer of blackberry filling over it, followed by a layer of lemon buttercream. Repeat with the second layer. Top with the third cake layer and frost the entire cake with remaining buttercream. Decorate with fresh blackberries and lemon slices.
Storage
- Store the cake in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for best flavor.
Notes
Pro Tips: Use fresh lemons and blackberries for the best flavor. Ensure all ingredients are at room temperature for even baking. Chill the cake before frosting for cleaner layers.
Ingredient Substitutions: If you don't have buttermilk, substitute with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar.
How to Serve: Serve with a chilled glass of sparkling lemonade or a cup of herbal tea.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: Prepare the cake layers and filling a day in advance. Assemble and frost the day of serving for best results.
Ingredient Substitutions: If you don't have buttermilk, substitute with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar.
How to Serve: Serve with a chilled glass of sparkling lemonade or a cup of herbal tea.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Make-Ahead Tips: Prepare the cake layers and filling a day in advance. Assemble and frost the day of serving for best results.