Summer calls for a cake that’s as vibrant and lively as the season itself. This lemon blackberry cake is your answer, combining the tangy zest of lemon with the sweet, juicy burst of blackberries for a dessert that’s sure to dazzle.
Why This Recipe Works
- The combination of lemon and blackberry offers a perfect balance of tart and sweet, making every bite a delightful experience.
- Using buttermilk in the batter ensures the cake is moist and tender, with a slight tang that complements the lemon.
- Fresh blackberries are folded into the batter and used as a garnish, providing bursts of flavor and a beautiful presentation.
- The lemon glaze adds an extra layer of zesty sweetness, tying all the flavors together.
- This cake is versatile, perfect for everything from afternoon tea to a summer barbecue dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh blackberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch cake pan with butter and lightly dust it with flour to prevent sticking. This ensures your cake will come out perfectly after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents, ensuring your cake rises uniformly.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar together until light and fluffy, about 3 minutes. This incorporates air into the batter, making your cake lighter. Tip: Ensure your butter is at room temperature for the best results.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice. Gradually add the buttermilk, mixing until just combined. The buttermilk reacts with the baking soda to give the cake its tender crumb.
Fold in Blackberries
Gently fold in 1 cup of the blackberries into the batter, being careful not to overmix. This prevents the berries from breaking and staining the batter too much. Tip: Toss the blackberries in a little flour before adding them to help them distribute evenly throughout the cake.
Bake to Perfection
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Tips and Tricks
For an extra moist cake, you can substitute half of the buttermilk with sour cream. If you’re out of fresh blackberries, frozen ones work just as well—just don’t thaw them before adding to the batter to prevent excess moisture. To enhance the lemon flavor, add a tablespoon of lemon extract to the batter. For a professional finish, use a piping bag to drizzle the glaze over the cooled cake. Lastly, always zest your lemons before juicing them—it’s much easier!
Recipe Variations
- Swap blackberries for raspberries or blueberries for a different berry flavor profile.
- Add a layer of lemon curd between the cake layers for an extra zesty punch.
- Incorporate poppy seeds into the batter for a classic lemon-poppy seed variation.
- Top the cake with a cream cheese frosting instead of a lemon glaze for a richer dessert.
- Make it a layer cake by doubling the recipe and baking two 9-inch cakes, then stacking them with frosting in between.
Frequently Asked Questions
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. You might also need to add a bit more liquid, as gluten-free flours tend to absorb more moisture.
How do I store the leftover cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let it come to room temperature before serving for the best flavor and texture.
Can I freeze this cake?
Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This lemon blackberry cake is a summer essential, offering a perfect blend of tart and sweet flavors. With its moist texture, vibrant berries, and zesty glaze, it’s sure to be a hit at any gathering.
