Blackberry Lemon Cake Recipe

Looking for a delightful treat to amaze your guests? Check out the Blackberry Lemon Cake Recipe! It combines sweet and tart flavors with layers of fluffy cake, blackberry jam, and lemon curd.

The blackberry frosting is not too sweet and adds a creamy texture to the cake.The lemon and blackberry flavors complement each other perfectly, making this cake a flavor-packed treat.

Key Blackberry Lemon Cake Ingredients & Why

Lemons

Both zest and juice for that tangy kick; optional lemon extract for an extra zing.

Blackberries

Fresh or frozen, they bring a burst of sweetness and tang; some opt for blackberry jam or buttercream frosting.

Flour

The cake’s base is plain or all-purpose flour.

Sugar

Granulated or caster sugar sweetens the cake.

Eggs

Large eggs bind and structure the ingredients.

Vegetable oil

Some recipes use it for moisture and fluffiness.

Sour cream

For added moisture, sour cream or Greek yogurt.

Baking powder

Leavening agent to lift the cake.

Salt

A pinch balances the cake’s sweetness.

Mascarpone cheese

Some use it to create a whipped cream filling.

Lemon curd

Adds an extra lemony touch as a filling or topping.

How Do You Make The Best Blackberry Lemon Cake?

• Preheat the oven to 180ºC (356ºF) and line an 8-inch round baking pan with parchment paper. Alternatively, grease a non-stick pan with melted butter and a light flour dusting for a smooth cake.
• In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
• In a large mixing bowl, using electric hand beaters or a stand mixer with the paddle attachment, beat softened butter until creamy.
• Add sugar and lemon zest, beating for 2 minutes until pale and creamy. Scrape the sides as needed.
• Add eggs one at a time, beating for 10 seconds after each addition. Scrape the sides as needed.
• Pour in milk, oil, lemon juice, and vanilla, and beat for 15 seconds until well combined. Scrape the sides.
• Add half of the dry flour mixture and beat until just combined, then add the remaining flour. Avoid over-beating; stop when the flour is incorporated.
• Gently fold in blackberries. Pour into the lined pan and smooth the top with a spatula.
• Press a few extra blackberries onto the cake batter.
• Bake for 45-50 minutes, or until a skewer comes out clean and the cake is lightly golden.
• Let it cool in the pan for 15 minutes, then transfer to a wire rack.
• Optionally, dust with icing sugar before serving.
• Enjoy your delicious cake!

Pro Tips For Making Blackberry Lemon Cake Recipe

• Enhance your cake with fresh or frozen blackberries for a burst of sweet and tangy flavor.
• Achieve a zesty lemon kick by using lemon zest, juice, or lemon extract in your cake.
• Create a delightful, creamy, and tangy texture by layering your cake with mascarpone whipped cream and lemon curd.
• Ensure proper frosting setting by chilling the cake before serving.
• Cut three cake layers neatly with a cake cutter or serrated knife. For freshness, store the cake in an airtight container in a dry, dark pantry for 2-3 days. In humid conditions, refrigerate to maintain freshness.

How to Store Blackberry Lemon Cake

1. Cool the cake completely before storing.
2. If unfrosted, tightly wrap it in plastic and store at room temperature for up to 2 days.
3. If frosted, refrigerate in an airtight container for 3-4 days.
4. To prevent drying, cover cut edges with plastic wrap.
5. For freezing, wrap layers in plastic and foil for up to 2 months, or freeze individual slices in an airtight container for 30 days. Thaw for 1-2 hours before serving.

Can You Freeze Blackberry Lemon Cake?

1. Freeze cake slices individually in an airtight container for up to 30 days; thaw for 1-2 hours before serving. Cake layers can be pre-frozen by wrapping in plastic wrap and freezing for 30 days; thaw for 1 hour before decorating.
2. To freeze layers, wrap in plastic and foil, and store for up to 2 months. Thaw to room temperature before serving.
3. Ensure the loaf cools completely, wrap tightly in foil or freezer wrap, place in a heavy-duty freezer bag, label with the date, and freeze for 2-3 months. To thaw, place on the counter.
4. Freeze the cake in plastic wrap, inside a cake storage container for up to three months. Thaw at room temperature before serving.
5. Store cake in an airtight container at room temperature for 2-3 days, or in the fridge in humid conditions. To freeze, wrap tightly in plastic and use a freezer-safe container for 2-3 months. Thaw at room temperature before serving.
6. Wrap coffee cake tightly in foil or plastic before freezing. Best if used within 2-3 months. Thaw at room temperature before serving.

Frequently Asked Questions About Blackberry Lemon Cake