Easy Lemon Blackberry Cake Recipe

a slice of lemon blackberry cake on white plate with a metal fork beside it.

Easy Lemon Blackberry Cake Recipe

Looking for a bright and refreshing dessert that is both simple and show-stopping? This Easy Lemon Blackberry Cake Recipe is the one to bake! This homemade cake is full of fresh lemon flavor, loaded with juicy blackberries, and layered with tangy lemon curd and fluffy blackberry buttercream.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 630kcal

Author Ellie Haley

Ingredients

For Lemon Blackberry Cake:

3 sticks (339 grams) unsalted butter room temperature
2 cups (400 grams) granulated sugar
4 large (120 grams) egg whites room temperature
2 teaspoons vanilla extract
juice of 2 medium lemons
zest of 2 medium lemons
2 ¾ cups (328 grams) cake flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup (113 grams) buttermilk
½ cup (113 grams) sour cream
1 cup blackberries roughly mashed

For Lemon Curd:

⅓ cup plus 1 tablespoon (75 grams) granulated sugar
¼ cup (48 grams) lemon juice fresh squeezed
1 large (50 grams) egg
1 large (15 grams) egg yolk
6 tablespoons (90 grams) unsalted butter cubed and softened

For Blackberry Buttercream:

2 sticks (226 grams) unsalted butter room temperature
pinch of salt
3 ¾ cups (423 grams) powdered sugar
1 cup blackberries

Instructions

For Lemon Blackberry Cake:

In a medium bowl with a hand mixer or in the bowl of a stand mixer beat the softened butter and sugar until light and airy, about 3-5 minutes.
Add in the eggs whites, vanilla, lemon juice, and lemon zest and mix until fully combined.
In a medium bowl, sift together the cake flour, salt, baking soda, and baking powder.
Gently mix the wet and dry ingredients until just combined.
In a small bowl combine the buttermilk and sour cream.
Gently fold the buttermilk mixture into the batter until just mixed.
Gently fold in the mashed blackberries until just combined.
Spray two 9-inch cake pans with non-stick spray and evenly divide the cake batter between each pan. Allow to sit for 10 minutes before baking.
Preheat your oven to 350 degrees (F). Bake the cakes for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven and allow to cool completely before icing.

For Lemon Curd:

In a medium heat-proof bowl whisk together the sugar, lemon juice, egg, and egg yolk.
Place the bowl over a small saucepan of simmering water and add the butter.
Let the mixture cook over low heat for about 15 minutes, whisking occasionally.
You will know the curd is ready when a thermometer reads 180 degrees (F) or when it is the consistency of mayonnaise.
Remove the curd from the heat and cover the surface of the curd with plastic wrap. Place the curd in the fridge while you make the buttercream.

For Blackberry Buttercream:

In a large bowl with a hand mixer or in the bowl of a stand mixer beat the butter until very soft and creamy.
Add the salt and half of the powdered sugar. Beat until fully combined. Add the rest of the powdered sugar and the blackberries and beat for 5-6 minutes.

For Assembly:

Place one fully cooled cake layer on a plate.
Add your desired amount of blackberry buttercream frosting on top and spread to the edges
Add half of the cooled lemon curd to the center but don't spread it to the edges.
Place the second cake layer on top. Add the remaining buttercream to the top and sides of the cake, if desired.
Dollop of drizzle the rest of the lemon curd on top of the cake.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.

Nutrition