If you adore the tart brightness of lemon paired with the sweet burst of fresh berries, this Lemon Blackberry Layer Cake Recipe is a delightful treat you will want to make again and again. Tender layers of lemon-infused cake combined with a luscious blackberry frosting make this dessert a stunning centerpiece for any celebration or a lovely way to brighten up your everyday baking. With its perfect balance of flavors and moist crumb, this cake is every bit as delicious as it is beautiful.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to create this memorable cake. Each component plays a special role, from the fluffy texture of the cake layers to the vibrant, tangy finish of the frosting.
- Flour, 2 cups: Provides the structure and light crumb that form the base of the cake.
- Baking powder, 2 teaspoons: A leavening agent that helps the cake rise perfectly fluffy.
- Baking soda, ¼ teaspoon: Balances acidity and enhances tenderness.
- Salt, ½ teaspoon: Elevates and balances the flavors.
- Sugar, 1¼ cups: Sweetens the batter while the lemon zest infused version adds a fragrant citrus note.
- Lemon zest, 3 tablespoons: Adds fresh, aromatic brightness without any bitterness.
- Unsalted butter, 12 tablespoons for cake & 2 cups for frosting: Creates richness and moistness throughout.
- Eggs, 2 at room temperature: Bind ingredients and give the cake structure.
- Lemon oil, ½ teaspoon: Intensifies the lemon flavor gently.
- Lemon juice, 3 tablespoons for cake & 1 tablespoon for blackberry mixture: Provides tangy freshness that cuts through sweetness.
- Milk, ⅔ cup: Keeps the cake tender and moist.
- Blackberries, 1 ½ cups: The star fruit adding natural color, flavor, and a touch of juiciness in the frosting.
- Granulated sugar, 2 tablespoons with blackberries: Helps macerate and sweeten the berries for the frosting.
- Powdered sugar, 6 cups: Creates the silky, smooth texture of the frosting.
How to Make Lemon Blackberry Layer Cake Recipe
Step 1: Prepare Your Cake Batter
Start by preheating your oven to 350° F and greasing two 8-inch round cake pans for easy release. Mix the flour, baking powder, baking soda, and salt in a separate bowl and set aside. Next, infuse your sugar with the lemon zest by mixing them together on low in a stand mixer so the sugar absorbs the bright citrus oils. Then, beat in softened butter until the mixture is light and airy. Add eggs one by one to keep the batter stable and smooth, and mix in lemon oil and lemon juice for fragrant pops of zest. Finally, alternate adding the dry ingredients and milk gently, mixing just enough to combine all those beautiful flavors without overworking the batter.
Step 2: Bake the Cake Layers
Divide the batter evenly between your two pans—using a kitchen scale here is a fabulous tip for ensuring an even bake. Bake for about 23 to 25 minutes, or until the edges are lightly golden and a toothpick flicked in the center comes out clean or with just a few moist crumbs lingering. Allow the cakes to cool slightly in the pans before removing them to wire racks to cool completely. This patience will make frosting the cake so much easier and more rewarding.
Step 3: Make the Blackberry Frosting
Simmer blackberries with sugar and lemon juice over medium-low heat to coax out their juicy goodness. After they’ve broken down beautifully, strain out the seeds and skin for a silky smooth juice. Reduce this juice patiently on the stove until thickened and intensely flavored. Once cooled, beat softened butter with powdered sugar before gradually folding in the luscious blackberry reduction to create a frosting that is both fluffy and radiantly fruity. This step truly transforms the cake into the star dessert it deserves to be.
Step 4: Assemble Your Cake Layers
With your cakes fully cooled, spread an even layer of blackberry frosting between the two layers. Then coat the entire cake with the remaining frosting, smoothing or texturing as you like. Don’t be shy about using fresh blackberries and thin lemon slices to decorate the top—these natural garnishes add both elegance and an extra pop of freshness.
How to Serve Lemon Blackberry Layer Cake Recipe
Garnishes
Fresh blackberries and thin lemon slices elegantly compliment the frosted layers, enhancing the cake’s fresh and vibrant appearance. Adding a light dusting of powdered sugar right before serving can also create a beautiful contrast and hint of sweetness.
Side Dishes
This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for extra indulgence. For a refreshing counterpoint, serve it alongside a crisp green salad with a simple vinaigrette to balance the richness.
Creative Ways to Present
Try serving individual slices topped with a drizzle of warm berry coulis or scatter edible flowers on top for a special occasion. Alternatively, cut the cake into petite squares for bite-sized treats at a party or afternoon tea.
Make Ahead and Storage
Storing Leftovers
You’ll want to keep your leftover lemon blackberry layer cake refrigerated, tightly covered or wrapped with plastic wrap pressing against the cut edges to prevent drying out. The frosting firms up in the fridge, so bringing the cake back to room temperature before serving lets those luscious flavors shine.
Freezing
This cake freezes wonderfully if you want to bake ahead. Wrap completely cooled, unfrosted cakes tightly with plastic wrap and then foil. Freeze for up to three months and thaw overnight in the refrigerator before frosting and serving.
Reheating
For the best texture, avoid microwaving the whole cake. Instead, slice the portion you wish to enjoy and warm gently in the microwave for 10-15 seconds at a time to avoid melting the frosting excessively. Let it sit out to soften a bit after refrigeration for the ideal eating experience.
FAQs
Can I use frozen blackberries instead of fresh?
Yes! Frozen blackberries work fine for the frosting. Just thaw them completely and drain any excess liquid before cooking them down to get a rich reduction.
What if I don’t have lemon oil?
It’s perfectly fine to skip the lemon oil—just be sure to use fresh lemon juice and zest to impart that signature citrus flavor.
How do I know when the cake layers are done baking?
Look for lightly golden edges and test by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If there’s wet batter, bake a few minutes longer.
Can I make this cake gluten-free?
Yes, by substituting a gluten-free flour blend designed for baking, you can enjoy this recipe. Just be mindful that texture may vary slightly.
How long will the frosted cake last?
When refrigerated and well wrapped, the frosted cake stays fresh up to five days. Bring it to room temperature before serving to let the frosting soften.
Final Thoughts
There’s something truly special about the combination of lemon and blackberry in this Lemon Blackberry Layer Cake Recipe that makes it a standout dessert. It’s bright, fresh, and packed with flavor yet comforting and perfect for gatherings of all kinds. I can’t wait for you to try baking it yourself—your family and friends will be asking for seconds before you know it!
PrintLemon Blackberry Layer Cake Recipe
This Lemon Blackberry Cake is a delightful combination of zesty lemon and fresh blackberries layered within a moist, fluffy cake. Featuring a homemade blackberry-infused buttercream frosting, this recipe offers a perfect balance of tart and sweet flavors, ideal for spring or summer celebrations. The cake layers are tender with a bright lemon aroma, complemented by the rich, smooth frosting enhanced with a blackberry reduction.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups granulated sugar
- 3 Tablespoons lemon zest (from about 2 lemons)
- 12 Tablespoons unsalted butter, softened (1½ sticks)
- 2 large eggs, at room temperature
- ½ teaspoon lemon oil
- 3 Tablespoons lemon juice
- ⅔ cup whole milk, at room temperature
Filling and Frosting
- 1½ cups fresh blackberries
- 2 Tablespoons granulated sugar
- 1 Tablespoon lemon juice
- 2 cups unsalted butter, softened
- 6 cups powdered sugar, sifted
Optional for Decorating
- Fresh blackberries
- Thin lemon slices
Instructions
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and set them aside to prepare for batter.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Infuse Sugar with Lemon Zest: In the bowl of a stand mixer, combine the granulated sugar and lemon zest. Using only the yellow part of the lemon rind to avoid bitterness, mix on low speed for a few minutes to release lemon oils into the sugar.
- Cream Butter and Sugar: Add softened butter to the lemon-sugar mixture and beat on medium speed for at least three minutes until the mixture becomes light and fluffy. Scrape down the bowl sides as needed to ensure even mixing.
- Add Eggs and Lemon Flavors: Add eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in lemon oil and lemon juice thoroughly, scraping the bowl once more to combine.
- Combine Dry and Wet Ingredients: With the mixer on low, alternately add half of the dry ingredients followed by milk, then the remaining dry ingredients. Mix just until incorporated to prevent overmixing, which could toughen the cake.
- Distribute Batter and Bake: Divide the batter evenly between the prepared cake pans, preferably using a kitchen scale for accuracy. Bake for 23-25 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Cool Cake Layers: Let the cakes cool in their pans for at least ten minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Blackberry Reduction: Combine blackberries, sugar, and lemon juice in a saucepan. Cook over medium-low heat, stirring occasionally until the berries break down and release their juices, about 5 minutes.
- Strain and Reduce Juice: Strain the mixture through a fine mesh strainer to separate seeds and skins from the juice. Return the juice to the saucepan and simmer over medium-low heat until the volume reduces by half, approximately 5 minutes. Stir often to prevent scorching. Let it cool to room temperature.
- Make Frosting: In a clean stand mixer bowl, beat softened butter until smooth. Gradually add sifted powdered sugar, then incorporate the cooled blackberry reduction until fully mixed and the frosting has a smooth consistency.
- Store Frosting (If Not Using Immediately): Place frosting in an airtight container and refrigerate up to one week. Before use, warm to room temperature and rewhip to restore spreadable texture.
- Frost Cake: Spread the frosting evenly between and on top of cooled cake layers. Decorate with fresh blackberries and lemon slices if desired.
- Refrigerate and Serve: Store the frosted cake in the refrigerator for up to five days, covering cut edges with plastic wrap to prevent dryness. Because the frosting firms when cold, take the cake out about an hour before serving to soften.
Notes
- Only use the yellow part of lemon zest to avoid bitterness from the white pith.
- Lemon oil enhances lemon flavor but can be omitted if unavailable. Substitute with extra lemon zest or juice if preferred.
- Using a kitchen scale helps distribute batter evenly for uniform cake layers.
- Straining blackberry mixture carefully avoids seeds and skin, ensuring a smooth frosting texture.
- Unfrosted cakes keep best stored at room temperature wrapped well; refrigeration can dry them out.
- The frosting can be refrigerated and re-whipped as needed for best texture.
- Blackberry reduction is key for vibrant flavor and color in the frosting.
