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.
Ingredients
- 1 1/2 cups plain all-purpose flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 125 g unsalted butter, softened to room temperature
- 3/4 cup golden or white caster sugar
- 2 tbsp lemon zest
- 2 large eggs, approx. 55g-60g in shell, at room temperature
- 1/2 cup whole milk, at room temperature
- 1/4 cup extra virgin olive oil
- 3 Tbsp squeezed lemon juice
- 1 tsp 5ml vanilla extract
- 1 cup frozen or fresh blackberries, plus a small handful of extra fresh or frozen blackberries for topping
- 1-2 tbsp Icing sugar, to serve if desired
Instructions
- Preheat your oven to 180ºC (356ºF) and line an 8-inch round baking pan with parchment paper. If using a non-stick pan, grease it with melted butter and a light dusting of flour for a smooth cake.
- In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment. Start with softened butter, beating until it turns creamy. This eases the addition of sugar.
- Add sugar and lemon zest, beat for 2 minutes until pale and creamy, scraping the sides as needed.
- Add eggs one at a time, beating for 10 seconds after each addition. Remember to scrape the sides.
- Pour in milk, oil, lemon juice, and vanilla. Beat for 15 seconds until well combined, scraping the sides.
- Add half of the dry flour mixture and beat until just combined. Then, add the remaining flour and beat until incorporated, being careful not to over-beat. Use a spatula to gently fold in any excess flour on the sides.
- Gently fold in blackberries, making sure not to over-mix. Pour the batter into the lined pan and smooth the top with a spatula.
- Press a few extra blackberries on top of the cake batter.
- Bake for 45-50 minutes, until a skewer inserted into the middle comes out clean and it's lightly golden all over.
- Remove from the oven and let it cool in the pan for 15 minutes.
- Carefully transfer the cake to a wire rack to cool completely.
- If desired, dust with a light layer of icing sugar before serving.
- Serve and savor the delight!
