Easy Lemon Blackberry Cake Recipe
This easy one layer Blackberry Lemon Cake is super moist lemon cake packed with fresh blackberries and topped with fresh lemon icing.
Equipment
- 8 inch cake pan metal is best
- Parchment Paper
- Handheld or stand mixer
Ingredients
Lemon Cake with Blackberries
- 1 tablespoon lemon zest, packed I used 2 very large lemons
- ¾ cup (150 grams) granulated sugar
- 8 tablespoons (113 grams) unsalted butter room temperature, soft to touch
- 2 large eggs room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 1 and ¼ cups (156 grams) all purpose flour if not weighing use the fluff and spoon method (see notes)
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
- 1 heaping cup (170 grams) fresh blackberries cut in half if large
Lemon Frosting
- 1 cup plus 2 tablespoons (130 grams) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For The Cake
- Preheat the oven to 350°F.
- Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
- In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- In a large bowl mix or rub together the lemon zest and granulated sugar until combined and fragrant.
- Using a handheld or stand mixer on medium speed, beat the butter and lemon sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth.
- Add the vanilla extract and lemon juice, beat until combined. Make sure to scrape down the bowl as needed, get the bottom really well.
- In 2 batches, gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Fold in the blackberries until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
- When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out so the bottom becomes the top. This gives you a nice flat surface for the icing, and if any of the blackberries sank a bit while baking, they will end up on top.
Lemon Icing
- Whisk together the powdered sugar and lemon juice until smooth, it should be on the thicker side. Top the cooled down cake with the icing evenly.
Notes
*If not weighing the flour, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
*You can use fresh or frozen blackberries. If you are using frozen, do not thaw them first or they will become too wet and can affect the texture of the batter. The baking time will also be longer (I would add 6-8 minutes) , I suggest using fresh for the best results.
*To zest a lemon, use a microplane or zester and gently rub the outside of the lemon against it. Only zest the yellow part, not the white layer underneath, because the white part can taste bitter.
*Your eggs should be at room temperature so they mix into the batter smoothly. If they are cold, place them in a bowl of warm water for a few minutes before using.
How to store:
Room temperature: Store the cake covered at room temperature for up to 2 to 3 days.
Do not refrigerate: I do not recommend storing this cake in the refrigerator because it can dry out the texture.
Freezer: You can freeze the cake for up to 2 months. Wrap it tightly and store it in an airtight container for best results.
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