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Lemon Blackberry Layer Cake Recipe

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4 from 6 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Frost Cake: Spread the frosting evenly between and on top of cooled cake layers. Decorate with fresh blackberries and lemon slices if desired.
  14. 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.

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