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Lemon Blackberry Cake

Lemon Blackberry Cake: A Refreshing Summer Delight

This Lemon Blackberry Cake features a zesty lemon flavor paired with sweet blackberries, making it a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 40 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Granulated Sugar Essential for cake tenderness and flavor balance; reduce if desired.
  • 2 tablespoons Lemon Zest Provides fresh, citrusy notes that enhance the lemon flavor.
  • 1 teaspoon Fine Sea Salt Balances sweetness and elevates flavors for a richer taste.
  • 3 cups All-Purpose Flour Forms the cake base, capturing moisture for a tender crumb.
  • 1 teaspoon Baking Soda Critical leavening agent ensuring proper rise and lightness.
  • 1 tablespoon Baking Powder Ensures proper rise and lightness.
  • 4 Eggs Large room-temperature eggs help bind all ingredients together.
  • 1 cup Unsalted Butter Soft butter brings richness and moisture, ensuring a tender texture.
  • 1 cup Full Fat Greek Yogurt Adds moisture and tanginess; can be substituted with sour cream.
  • 1 teaspoon Vanilla Extract Depth of flavor that complements the bright notes of lemon.
For the Filling
  • 2 cups Fresh or Frozen Blackberries Provides fresh fruit flavor and moisture; frozen yields a softer filling.
  • 1 cup Heavy Cream Must be cold for the best airiness when whipped into the frosting.
  • 1 cup Mascarpone Cheese Adds creamy richness to the filling; substitute cream cheese for a different flavor.
  • 4 large Egg Yolks Essential for lemon curd stability, adding creaminess to the filling.
  • 1/2 cup Lemon Juice Freshly squeezed juice enhances the tartness in both cake and filling.
To Macerate Blackberries
  • 1 tablespoon Sugar Aids in drawing out the juice for a flavorful filling.
  • 1 tablespoon Lemon Juice Brightens the flavor of the blackberries for a refreshing contrast.

Equipment

  • 9-inch Round Cake Pan
  • Mixing bowl
  • Electric mixer
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly.
  2. Combine granulated sugar and lemon zest, then whisk in all-purpose flour, baking soda, baking powder, and sea salt.
  3. Add unsalted butter, Greek yogurt, eggs, and vanilla extract to dry mixture. Mix on medium speed until combined, then high speed for an additional 30 seconds.
  4. Toss blackberries in flour before folding them into the batter. Pour batter into prepared cake pan.
  5. Bake for 50-55 minutes or until a toothpick comes out clean. Rotate pan halfway through.
  6. Let cake cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  7. Macerate blackberries with sugar and lemon juice for about 10-15 minutes.
  8. Prepare lemon curd by combining egg yolks, sugar, salt, lemon zest, and lemon juice in a heatproof bowl over simmering water. Whisk until thickened, about 10 minutes.
  9. Whisk in mascarpone cheese until smooth and chill.
  10. Whip heavy cream until stiff peaks form, then gently fold into the cooled lemon curd.
  11. Layer the cake by spreading a layer of filling and macerated blackberries between the cake layers. Frost the top with remaining filling.
  12. Chill the assembled cake for at least 1 to 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool completely before frosting to ensure clean layers and avoid melting the mascarpone frosting.

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