Lemon Blackberry Cake: A Symphony of Citrus and Berries
Lemon Blackberry Cake, a tantalizing dessert that effortlessly combines the zesty brightness of lemons with the burst of juicy blackberries, is a true delight for the senses. This cake exemplifies the art of balance, where the tangy lemon flavors complement the sweet, earthy notes of blackberries. It stands as a testament to how two simple ingredients can harmonize to create an extraordinary treat.
A Taste of Tradition and Innovation
The history of Lemon Blackberry Cake can be traced back to traditional lemon cakes and berry-infused desserts. Over the years, bakers and home cooks alike have experimented with incorporating fresh blackberries into lemon cakes to elevate their flavor profile. This delightful fusion of tangy and sweet soon became a beloved classic.
The Love for Lemon Blackberry Cake
People are drawn to Lemon Blackberry Cake for its delightful contrast of flavors and textures. The lemon provides a refreshing and uplifting zing, while the blackberries offer a burst of juicy sweetness in every bite. The cake’s moist crumb and the surprise of plump blackberries make it an irresistible dessert for various occasions, from birthdays to summer gatherings.
Baking Lemon Blackberry Cake at Home
For those eager to recreate the magic of Lemon Blackberry Cake in their own kitchens, the recipe is surprisingly approachable. Begin with a basic lemon cake batter and gently fold in fresh or frozen blackberries. Allow the cake to bake to golden perfection, filling your home with a tantalizing aroma. With simple ingredients and clear instructions, making this delightful cake at home is a rewarding and enjoyable experience that anyone can savor.
Ingredients for Lemon Blackberry Cake
⦁ – 1½ cup (300 g) granulated sugar
⦁ – 2½ cup (263 g) cake flour – measured by weight with a kitchen scale, or with the spoon-and-level method
⦁ – ½ teaspoon (3 g) baking soda
⦁ – 1½ teaspoon (6 g) baking powder
⦁ – 3 large eggs – room temperature
⦁ – 2 teaspoon (10 ml) pure vanilla extract
⦁ – ½ cup (114 g) salted butter – room temperature
⦁ – ¼ cup (55 g) vegetable oil
⦁ – 1 cup (144 g) blackberries – washed and dried
⦁ – 1 cup (226 g) lemon curd – homemade or store-bought (see note)
⦁ – 1 cup (230 g) sour cream – room temperature
⦁ – zest of two lemons
⦁ – ⅓ cup (81 g) fresh lemon juice
Explaining the Ingredients:
– Granulated Sugar (1½ cup): Sugar sweetens the cake batter, balancing the tartness of the lemon and blackberries.
– Cake Flour (2½ cup): Cake flour is used for its fine texture, which results in a tender and delicate crumb in the cake.
– Baking Soda (½ teaspoon): Baking soda is a leavening agent that helps the cake rise.
– Baking Powder (1½ teaspoon): Baking powder also contributes to the leavening process, making the cake light and fluffy.
– Large Eggs (3): Eggs serve as a binding agent and provide structure to the cake.
– Pure Vanilla Extract (2 teaspoons): Vanilla extract adds a delightful aroma and flavor to the cake.
– Salted Butter (½ cup): Butter adds moisture and richness to the cake, and the salt enhances the overall flavor.
– Vegetable Oil (¼ cup): Vegetable oil contributes to the cake’s moist and tender texture.
– Blackberries (1 cup): Blackberries are a key ingredient, providing a burst of sweet-tart flavor and a pop of color to the cake.
– Lemon Curd (1 cup): Lemon curd adds intense lemon flavor and moisture to the cake layers.
– Sour Cream (1 cup): Sour cream makes the cake incredibly moist and tender.
– Zest of Two Lemons: Lemon zest enhances the lemon flavor, infusing a bright citrusy aroma.
– Fresh Lemon Juice (⅓ cup): Lemon juice adds tanginess and acidity, enhancing the overall lemony profile of the cake.
– Blackberry Buttercream Frosting: This frosting is made with blackberries, lemon juice, salted butter, powdered sugar, and pure vanilla extract, creating a luscious, fruity topping for the cake.
Steps to make Lemon Blackberry Cake
Step 1: Preparing the Oven
To begin, preheat your oven to 350°F. This step is important to make sure your cakes bake properly. Also, get three 8-inch cake pans ready by lining their bottoms with parchment paper and spraying them with baking spray. This will help your cakes come out easily without sticking.
Step 2: Zesty Sugar
In a big bowl or the bowl of a stand mixer, press the zest from two lemons into 1½ cups of granulated sugar. This pressing helps release the lemony oils, giving your cake a delicious citrus flavor. Mixing them together is like making lemon-scented sugar!
Step 3: Fluffy Butter
Now, add ½ cup of softened salted butter to the lemony sugar mixture. Use a mixer to cream them together for about 3-5 minutes until it becomes all fluffy. Fluffy butter makes your cake soft and yummy!
Step 4: Eggy Mix
Crack three large eggs, one at a time, into the fluffy butter-sugar mix. After each egg, add ¼ cup of vegetable oil and 2 teaspoons of pure vanilla extract. Mix each addition until it’s all blended together. Eggs, oil, and vanilla make your cake moist and flavorful.
Step 5: Flour Blend
In another bowl, gently mix together 2½ cups of cake flour, 1½ teaspoons of baking powder, and ½ teaspoon of baking soda. This mixture adds structure and fluffiness to your cake.
Step 6: Berry Coating
Gently stir 1 cup of blackberries into the flour mixture to coat them. This helps the berries from sinking to the bottom of your cake. Set this aside for now.
Step 7: Creamy Mix
In yet another bowl, whisk together 1 cup of sour cream and ⅓ cup of fresh lemon juice until it’s all smooth and creamy. This adds tanginess and moisture to your cake.
Step 8: Blend It All
Now, it’s time to combine everything! First, add ⅓ of the flour-blackberry mixture to the batter and mix it just enough to blend. Then, add half of the sour cream mixture and mix again. Repeat this process, and finally, finish with the last third of the flour mixture. Be gentle; we don’t want to overmix it.
Step 9: Divide and Drop
Spoon the cake batter evenly into the three prepared pans. To get rid of any air bubbles, gently tap the pans on the counter from an inch or two above.
Step 10: Bake It
Place your pans in the preheated oven and bake for about 25 minutes. To check if they’re ready, insert a toothpick into the center of a cake; it should come out clean when they’re done. This is when your cake transforms from batter to a delicious treat!
Step 11: Prepare the Blackberry Buttercream
While your cakes are cooling, let’s make the yummy blackberry buttercream. Start by blending 1 cup of blackberries into a puree using a blender or food processor. Then, strain out the seeds using a fine-mesh sieve.
Step 12: Reduce and Combine
Take ¼ cup of fresh lemon juice and add it to the blackberry puree in a small saucepan. Simmer this mixture over medium heat for 5-10 minutes until it thickens and reduces a bit.
Step 13: Creamy Butter
Measure out ⅓ cup of the blackberry puree and combine it with softened butter in a large bowl. Use an electric mixer to beat them until it’s all creamy and well mixed.
Step 14: Sweet Finish
Add 2 teaspoons of pure vanilla extract and gradually mix in 6 cups of powdered sugar on low speed. Then, turn up the speed and whip for 2-4 minutes until the buttercream becomes light and fluffy. This sweet and tangy frosting is the perfect finishing touch for your lemon blackberry cake!
Nutrition Facts
⦁ – Protein: 5 g
⦁ – Polyunsaturated Fat: 2 g
⦁ – Vitamin A: 1015 IU
⦁ – Carbohydrates: 102 g
⦁ – Saturated Fat: 23 g
⦁ – Fiber: 2 g
⦁ – Fat: 36 g
⦁ – Monounsaturated Fat: 9 g
⦁ – Sodium: 395 mg
⦁ – Sugar: 83 g
⦁ – Potassium: 111 mg
⦁ – Cholesterol: 118 mg
⦁ – Calcium: 68 mg
⦁ – Iron: 1 mg
⦁ – Trans Fat: 1 g
⦁ – Vitamin C: 7 mg
⦁ – Calories: 700 kcal
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Ingredients
Ingredients for Lemon Blackberry Cake
- ⦁ - 1½ cup 300 g granulated sugar
- ⦁ - 2½ cup 263 g cake flour - measured by weight with a kitchen scale, or with the spoon-and-level method
- ⦁ - ½ teaspoon 3 g baking soda
- ⦁ - 1½ teaspoon 6 g baking powder
- ⦁ - 3 large eggs - room temperature
- ⦁ - 2 teaspoon 10 ml pure vanilla extract
- ⦁ - ½ cup 114 g salted butter - room temperature
- ⦁ - ¼ cup 55 g vegetable oil
- ⦁ - 1 cup 144 g blackberries - washed and dried
- ⦁ - 1 cup 226 g lemon curd - homemade or store-bought (see note)
- ⦁ - 1 cup 230 g sour cream - room temperature
- ⦁ - zest of two lemons
- ⦁ - ⅓ cup 81 g fresh lemon juice
Instructions
🍰 Step 1: Preparing the Oven
- - Preheat your oven to 350°F (180°C) and ensure it reaches the right temperature before baking.
- - Prepare three 8-inch cake pans by lining the bottoms with parchment paper and lightly greasing them with baking spray. This prevents the cake from sticking and ensures easy removal.
🍋 Step 2: Zesty Sugar
- - In a large bowl or the bowl of a stand mixer, combine 1½ cups of granulated sugar with the zest from two lemons.
- - The zest adds a burst of citrus flavor; rubbing it into the sugar releases essential oils, enhancing the lemony aroma.
🧈 Step 3: Fluffy Butter
- - Add ½ cup of softened salted butter to the lemon-sugar mixture.
- - Use an electric mixer to cream them together for about 3-5 minutes until the mixture becomes light and fluffy. This helps in creating a tender and airy cake.
🥚 Step 4: Eggy Mix
- - One at a time, add three large eggs to the fluffy butter-sugar mixture, ensuring each egg is fully incorporated before adding the next.
- - Incorporate ¼ cup of vegetable oil and 2 teaspoons of pure vanilla extract, mixing well after each addition. These ingredients add moisture and flavor to the cake.
🍰 Step 5: Flour Blend
- - In a separate bowl, gently mix together 2½ cups of cake flour, 1½ teaspoons of baking powder, and ½ teaspoon of baking soda.
- - This blend provides the cake with structure and a light, fluffy texture.
🫐 Step 6: Berry Coating
- - Gently stir 1 cup of fresh blackberries into the flour mixture to coat them.
- - Coating the berries with flour helps prevent them from sinking to the bottom of the cake during baking.
🥄 Step 7: Creamy Mix
- - In another bowl, whisk together 1 cup of sour cream and ⅓ cup of fresh lemon juice until the mixture is smooth and creamy.
- - This mixture adds tanginess and moisture to the cake, enhancing its flavor and texture.
🍰 Step 8: Blend It All
- - Now, combine the wet ingredients with the dry ingredients, alternating between them.
- - Start by adding ⅓ of the flour-blackberry mixture to the batter and mix it until just combined.
- - Then, add half of the sour cream mixture and mix again. Repeat this process, finishing with the last third of the flour mixture. Be careful not to overmix; a gentle blend is all that's needed.
🍽️ Step 9: Divide and Drop
- - Spoon the cake batter evenly into the three prepared cake pans, ensuring they're distributed as evenly as possible.
- - To eliminate any air bubbles, gently tap each pan on the counter from an inch or two above.
🔥 Step 10: Bake It
- - Place the cake pans in the preheated oven and bake for approximately 25 minutes at 350°F (180°C).
- - To check for doneness, insert a toothpick into the center of one of the cakes; it should come out clean when they are ready.
🫐 Step 11: Prepare the Blackberry Buttercream
- - While the cakes are cooling, you can prepare the delightful blackberry buttercream.
- - Begin by blending 1 cup of blackberries into a puree using a blender or food processor.
- - Strain the puree through a fine-mesh sieve to remove the seeds, leaving you with smooth blackberry puree.
🍋 Step 12: Reduce and Combine
- - In a small saucepan, combine ¼ cup of fresh lemon juice with the strained blackberry puree.
- - Simmer this mixture over medium heat for 5-10 minutes, or until it thickens and reduces slightly.
- - This process intensifies the flavor of the blackberries and creates a luscious blackberry-lemon reduction.
🧈 Step 13: Creamy Butter
- - In a large mixing bowl, combine ⅓ cup of the reduced blackberry-lemon puree with softened butter.
- - Use an electric mixer to beat them together until the mixture becomes creamy and well mixed.
🌟 Step 14: Sweet Finish
- - Mix in 2 teaspoons of pure vanilla extract and gradually add 6 cups of powdered sugar to the blackberry-butter mixture, mixing on low speed at first.
- - Once the sugar is fully incorporated, increase the speed and whip the buttercream for an additional 2-4 minutes until it becomes light and fluffy.
- - This sweet and tangy frosting is the perfect finishing touch for your Lemon Blackberry Cake.
- Enjoy your homemade Lemon Blackberry Cake! 🍋🫐🍰
Notes
Nutrition Facts
⦁ - Protein: 5 g⦁ - Polyunsaturated Fat: 2 g
⦁ - Vitamin A: 1015 IU
⦁ - Carbohydrates: 102 g
⦁ - Saturated Fat: 23 g
⦁ - Fiber: 2 g
⦁ - Fat: 36 g
⦁ - Monounsaturated Fat: 9 g
⦁ - Sodium: 395 mg
⦁ - Sugar: 83 g
⦁ - Potassium: 111 mg
⦁ - Cholesterol: 118 mg
⦁ - Calcium: 68 mg
⦁ - Iron: 1 mg
⦁ - Trans Fat: 1 g
⦁ - Vitamin C: 7 mg
⦁ - Calories: 700 kcal
Steps to avoid while preparing Lemon Blackberry Cake
1. Not Preheating the Oven: Failing to preheat your oven before starting can result in uneven baking. Always preheat your oven as per the recipe’s instructions to ensure even cooking.
2. Skipping Greasing and Lining Pans: Neglecting to grease and line your cake pans can lead to the cake sticking, making it difficult to remove cleanly. Always follow the recommended pan preparation steps in the recipe.
3. Overmixing the Batter: Overmixing can make your cake tough and dense. Mix the batter until the ingredients are just combined. Overmixing can also cause the cake to rise unevenly.
4. Not Zesting Lemons Correctly: When zesting lemons, avoid grating too deeply into the white pith, as it can make the zest bitter. Only use the colorful outer layer of the lemon peel.
5. Using Cold Ingredients: Ensure that ingredients like butter and eggs are at room temperature before adding them to the batter. Cold ingredients can lead to an uneven texture in your cake.
6. Not Measuring Ingredients Accurately: Baking is a science, and accurate measurements matter. Use proper measuring cups and spoons, and level off ingredients like flour and sugar for precise results.
7. Adding Cold Blackberries Directly: If using frozen blackberries, don’t add them directly to the batter. Thaw and drain them first to prevent excess moisture from affecting the cake’s texture.
8. Skipping the Toothpick Test: Always check for doneness by inserting a toothpick into the center of the cake. If it doesn’t come out clean, your cake needs more baking time.
9. Rushing the Cooling Process: Allow the cakes to cool in the pans for a few minutes before removing them. Rushing this step can cause the cake to break or stick to the pan.
10. Not Preparing the Frosting Correctly: When making the blackberry buttercream, follow the recipe instructions precisely. Failing to strain the blackberry puree or overmixing the frosting can lead to a less-than-desirable texture.
FAQ
1. How do I make a Lemon Blackberry Cake from scratch?
– To make a Lemon Blackberry Cake from scratch, you’ll need ingredients like flour, sugar, lemon zest, blackberries, and more. Follow a trusted recipe for step-by-step instructions.
2. What is the key to a moist Lemon Blackberry Cake?
– The key to a moist Lemon Blackberry Cake is incorporating ingredients like sour cream, oil, and eggs into the batter. These add moisture and richness to the cake.
3. Can I use frozen blackberries in a Lemon Blackberry Cake?
– Yes, you can use frozen blackberries in a Lemon Blackberry Cake. Thaw and drain them before adding to the batter to prevent excess moisture.
4. How long should I bake a Lemon Blackberry Cake?
– Bake a Lemon Blackberry Cake for approximately 25 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out clean.
5. What’s the best frosting for a Lemon Blackberry Cake?
– A popular frosting for Lemon Blackberry Cake is a blackberry buttercream, made with blackberry puree, butter, and powdered sugar.
6. Can I substitute butter with oil in a Lemon Blackberry Cake recipe?
– Yes, you can substitute some or all of the butter with oil in a Lemon Blackberry Cake recipe for a different texture. However, it may alter the flavor slightly.
7. How do I prevent my blackberries from sinking in the cake?
– Prevent blackberries from sinking by gently coating them in flour before adding them to the batter. This helps them distribute evenly in the cake.
8. What’s the best way to store a Lemon Blackberry Cake?
– Store a Lemon Blackberry Cake in an airtight container in the refrigerator to keep it fresh. It can also be frozen for longer-term storage.
9. Can I make a gluten-free Lemon Blackberry Cake?
– Yes, you can make a gluten-free Lemon Blackberry Cake by using gluten-free flour substitutes like almond flour or a gluten-free baking mix.
10. How can I enhance the lemon flavor in my cake?
– To enhance the lemon flavor in your cake, use freshly grated lemon zest and juice. You can also add a touch of lemon extract for a more intense citrus flavor.