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Lemon Blackberry Cake Recipe

    Table of Contents

    Introduction

    When life gives you lemons, make a Lemon Blackberry Cake! This delightful dessert combines the tangy zest of lemons with the sweet juiciness of blackberries, creating a burst of flavor in every bite. In this article, we’ll guide you through the process of baking this delicious cake, from preparing the batter to decorating the final masterpiece. So, let’s roll up our sleeves and get baking!

    Ingredients

    For the Cake:

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
    • 1/2 cup milk
    • Zest of 1 lemon
    • 1 cup fresh blackberries

    For the Lemon Glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons fresh lemon juice
    • Zest of 1 lemon

    Instructions

    Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    In a large bowl, cream together the butter and sugar until light and fluffy.

    Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

    Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, and mix until just combined. Do not overmix.

    Gently fold in the lemon zest and blackberries.

    Pour the batter into the prepared cake pan and smooth the top with a spatula.

    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

    Lemon Glaze

    In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

    Drizzle the glaze over the cooled cake.

    Conclusion

    In conclusion, this Lemon Blackberry Cake is a delightful treat that is perfect for any occasion. The combination of tangy lemon and sweet blackberries creates a flavor explosion that will leave you craving more. So, why not try baking this delicious cake today and impress your friends and family with your baking skills?

    FAQs

    1. Can I use frozen blackberries instead of fresh?
      • Yes, you can use frozen blackberries, but make sure to thaw and drain them before adding them to the batter.
    2. Can I use lemon juice instead of lemon zest?
      • Lemon zest provides a more intense lemon flavor than lemon juice, but you can use lemon juice if you don’t have zest available.
    3. How should I store the leftover cake?
      • Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
    4. Can I use a different type of flour for this recipe?
      • Yes, you can use a gluten-free flour blend if you prefer a gluten-free version of this cake.
    5. Can I omit the sour cream?
      • Sour cream adds moisture and richness to the cake, but you can substitute it with an equal amount of plain yogurt if you don’t have sour cream on hand.

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