Moist Lemon Blackberry Cake: The Ultimate Layer Cake Recipe for Summer
Prepare to fall in love with this exquisite Lemon Blackberry Cake, a true showstopper that perfectly balances zesty lemon with sweet, juicy blackberries. This recipe starts with an incredibly moist blackberry cake infused with fragrant lemon zest, layered with a bright and tangy lemon curd, and crowned with a velvety blackberry buttercream frosting. It’s an easy-to-follow recipe that yields a stunning, flavorful dessert, ideal for any celebration or simply to brighten your day!
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If you’re a fan of elegant layer cakes, you might also enjoy my Chocolate Spice Cake, the rich Brown Butter Pecan Cake with Cream Cheese Frosting, or the exotic Passionfruit Cake with White Chocolate Swiss Meringue Buttercream. Each offers a unique and delightful baking experience!
Why You’ll Adore This Easy Lemon Blackberry Cake
This lemon and blackberry cake is truly a culinary masterpiece, especially perfect for summer gatherings, Easter brunch, or Mother’s Day. Its appeal lies in its incredible balance of flavors and textures. The cake itself is extraordinarily moist, boasting a bright, citrusy lemon flavor that is beautifully complemented by the subtle tartness and sweetness of fresh blackberries folded into the batter. But the magic doesn’t stop there! The cake is generously frosted with a luxurious, velvety blackberry buttercream, making every bite utterly irresistible.
My passion for baking with lemon is well-known, and this recipe is a cherished favorite, inspired by my Lemon Coconut Layer Cake from my summer cookbook. However, for this particular creation, I introduced sweet, plump blackberries to create a harmonious contrast to the tart lemon, and the resulting flavor profile was nothing short of spectacular. This isn’t just a cake; it’s an experience, bringing together the best of summer’s bounty in a truly unforgettable dessert.
Celebrating Summer: The Magic of Blackberries in Baking
Summer berry season is a highlight of the year, offering an abundance of fresh, ripe fruit. There’s nothing quite like the satisfaction of picking your own blackberries or finding a bountiful selection at your local farmer’s market. If you find yourself with an overflowing basket of these luscious berries and are wondering what delicious treat to create, this blackberry lemon cake recipe is your ultimate answer!
We maximize the blackberry flavor in this recipe by incorporating fresh blackberries directly into the cake batter, ensuring bursts of fruity goodness in every slice. And as if that weren’t enough, we top it all off with a vibrant blackberry buttercream frosting, also made with a generous amount of fresh berries. For true berry enthusiasts, this cake is a dream come true. You’ll also adore my Blackberry Coffee Cake if you can’t get enough of these dark, delicious fruits. To make the most of your harvest, remember to check out these practical tips on how to keep summer berries fresh for longer!
The Zesty Secret: What Lemon Brings to Your Cake
Lemon is a powerhouse ingredient in baking, and in this lemon blackberry dessert, it plays several crucial roles. Firstly, the lemon infuses the cake with a beautifully bright, tangy citrus flavor that cuts through the sweetness and perfectly complements the sweet and tart notes of the blackberries. It creates a refreshing contrast that elevates the entire dessert.
Beyond flavor, lemon contributes significantly to the cake’s texture. The acidity from the lemon juice reacts with the baking soda in the batter, creating a chemical reaction that helps the cake rise, resulting in a wonderfully light and fluffy crumb. This makes for an exceptionally tender and delightful easy lemon blackberry cake.
If you’re a devoted lemon lover, you’ll want to explore more of my citrus-inspired creations. Don’t miss my Lemon Bars with Graham Cracker Crust, the delightful Lemon Blueberry Cake, the incredibly simple Lemon Dump Cake, or even a savory option like my Ricotta Lemon Pasta. For even more lemony goodness, check out my Lemon Blueberry Mascarpone Cake and my extensive collection of recipes with lemon curd!
Essential Ingredients for Your Moist Blackberry Cake
Creating a truly remarkable cake starts with quality ingredients. Here’s a breakdown of what you’ll need for this moist and flavorful lemon and blackberry cake:
- Lemon Zest: This is where the primary bright, tangy lemon flavor for your lemon blackberry dessert comes from! Always use a microplane zester and be careful to zest only the bright yellow outer layer, avoiding the bitter white pith. For the best flavor and to avoid wax, I highly recommend using organic lemons.
- Granulated Sugar: We’ll use this alongside the lemon zest, pressing them together to release those aromatic lemon oils, infusing the sugar with incredible citrus essence. Use good quality granulated white sugar.
- Butter: I typically opt for salted butter in most of my cake recipes as it enhances the flavor and balances sweetness. If you prefer to use unsalted butter, simply add ¼ teaspoon of salt along with your dry ingredients. Ensure your butter is at room temperature for optimal creaming.
- Eggs: Room temperature eggs are crucial for creating a smooth, emulsified batter, which contributes to the cake’s light and even texture. If your eggs are cold, place them in a bowl of warm water for 5-10 minutes.
- Vanilla Extract: Always use a high-quality pure vanilla extract for the best flavor. For an extra special touch, you can even learn how to make vanilla extract at home with just two simple ingredients!
- Vegetable Oil: A light-flavored vegetable oil like canola oil is a secret weapon for super moist cakes. It helps keep the cake tender and prevents it from drying out, even a few days after baking.
- Cake Flour: Cake flour is ideal for this lemon and blackberry cake because its lower protein content results in a finer, softer, and more tender crumb. If you don’t have cake flour, don’t worry! Check out the tips below for an easy homemade substitute.
- Baking Soda and Baking Powder: These essential leavening agents work in harmony to give our beautiful layer cake its lift and airy texture. The baking soda specifically reacts with the acidic lemon juice and sour cream.
- Blackberries: Fresh, sweet blackberries are wonderful for this cake, but thawed and drained frozen blackberries work equally well. Remember to save a few of your prettiest berries for garnish on top of the finished cake!
- Sour Cream: This ingredient is key to achieving that rich moisture and tender crumb in our lemon and blackberry cake. Its fat content and slight acidity contribute to a luscious texture. Make sure it’s at room temperature.
- Fresh Lemon Juice: After zesting your lemons, juice them! This fresh lemon juice not only adds another layer of bright citrus flavor but also activates the baking soda for a perfectly risen cake.
- Lemon Curd: Whether you choose to make your own or use a high-quality store-bought version, the lemon curd filling provides a delightful burst of tangy flavor that complements the cake beautifully.
For the Blackberry Buttercream Frosting
A cake like this deserves a truly exceptional frosting! Our Blackberry Buttercream Frosting is smooth, creamy, and bursting with berry flavor.
- Blackberries: Both fresh or frozen blackberries are suitable. If using frozen, allow them to thaw completely to make puréeing easier. We’ll reduce the purée for a concentrated flavor.
- Fresh Lemon Juice: A splash of fresh lemon juice adds a wonderful tartness that brightens the blackberry flavor and prevents the frosting from being overly sweet.
- Butter: As with the cake, I prefer salted butter for the frosting. If using unsalted, add about ¾ teaspoon of salt to balance the sweetness of the powdered sugar. Ensure it’s softened to room temperature for a smooth buttercream.
- Powdered Sugar: Also known as confectioners’ sugar, this provides the sweetness and structure for our buttercream. For the best results, always measure your powdered sugar by weight with a kitchen scale, or use the accurate spoon-and-level method if measuring by volume.
- Vanilla Extract: A touch of pure vanilla extract rounds out the flavors, adding depth and warmth to the blackberry buttercream.
Essential Equipment for Baking Success
Having the right tools can make all the difference in your baking experience, especially when creating a beautiful layer cake like this one. For this 8-inch layer cake, you’ll need:
- Three 8-inch Cake Pans: My personal favorites are these 8-inch round cake pans, as they bake evenly and ensure a good rise. Having three allows you to bake all layers at once, saving time.
- Stand Mixer: While a hand mixer can work, a stand mixer is highly recommended for whipping up the cake batter and especially for achieving that light and fluffy buttercream frosting with minimal effort.
- Microplane Zester: A quality microplane is indispensable for finely zesting lemons without grating the bitter white pith.
- Parchment Paper: To ensure your cake layers release cleanly from the pans every time, parchment paper is a must for lining the bottoms of the cake pans.
- Wire Rack: Essential for cooling your cake layers evenly and preventing them from becoming soggy on the bottom.
- Kitchen Scale: For truly accurate baking, especially with flour and powdered sugar, a food scale is a game-changer.
- Food Processor or Blender: You’ll need one of these to purée the blackberries for the buttercream frosting.
- Fine-Mesh Sieve: To remove seeds from the blackberry purée, ensuring a perfectly smooth buttercream.
Expert Tips and Frequently Asked Questions (F.A.Q.)
Achieving a wonderfully moist and fluffy cake, like this lemon and blackberry cake, comes down to a few key secrets. First, sour cream is a game-changer. Its rich fat content and acidity not only add incredible moisture but also contribute to a tender, soft crumb that stays fresh longer. Second, incorporating a good quality vegetable oil alongside butter ensures an even moister cake by adding lubrication without toughening the gluten. Lastly, accurate measurement of your dry ingredients, especially flour, is paramount. For the best, most consistent results, always measure by weight using a kitchen scale. If a scale isn’t available, be sure to use the spoon-and-level method to measure by volume, avoiding packing the flour into your measuring cup.
This lemon blackberry dessert achieves its bright lemon flavor through a combination of lemon zest and fresh lemon juice. Zest contains essential oils that carry the most intense lemon aroma and flavor, while juice adds tanginess and helps with leavening. Many recipes also use lemon extract, which you could certainly add here if you desire to truly amplify the lemon intensity to your preference!
This blackberry lemon cake recipe offers a nuanced and delightful flavor profile. The cake batter itself features a bright, yet subtle lemon essence, providing a refreshing base. This is wonderfully complemented by the vibrant tartness and sweetness of the blackberries baked within. The true boost of lemony flavor comes from the luscious lemon curd filling nestled between the layers, creating a harmonious balance that’s both zesty and sweet.
Absolutely, you can! When using frozen blackberries for the cake batter, it’s best to thaw them completely and then drain off any excess liquid. This prevents them from adding too much moisture to your batter, which could affect the cake’s texture. For the blackberry buttercream frosting, you might not need to drain them as thoroughly since they will be puréed anyway, and a little extra liquid can easily be adjusted with powdered sugar.
Yes, definitely! While homemade lemon curd often offers a superior, fresher flavor, using store-bought lemon curd is a perfectly acceptable and convenient option, especially when time is short. When filling this blackberry lemon cake with lemon curd, a good quality store-bought curd will work just fine and still provide that delicious tangy layer. Just make sure to choose a brand you enjoy!
No cake flour? No problem! You can easily make a substitute to use in this moist blackberry cake recipe. All you need is all-purpose flour and corn starch. For every 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of corn starch. So, for this recipe’s 2 ½ cups of cake flour, measure out 2 ½ cups of all-purpose flour, then remove 5 tablespoons of it and replace those 5 tablespoons with cornstarch. Sift them together thoroughly to ensure even distribution. In grams, this would be 312 grams of all-purpose flour sifted with 40 grams of cornstarch. As always, for precision, measuring by weight with a kitchen scale is best, but if you don’t have one, remember to use the spoon-and-level method for accurate volume measurements.
Proper storage is key to keeping your beautiful lemon and blackberry cake fresh and delicious. Unfrosted cake layers can be prepared in advance and stored at room temperature, tightly wrapped in plastic wrap, for up to two days. For longer storage, they can be frozen for up to 2 months; simply wrap them well in plastic wrap and then in heavy-duty foil. Once frosted, this delicious cake should be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Always bring refrigerated cake to room temperature before serving for the best texture and flavor.
If you enjoyed this cake, you might love exploring more of my dessert recipes! For delightful individual treats, my Strawberry Crunch Cupcakes are a must-try. And speaking of strawberries, for an easy yet elegant dessert, my French Strawberry Cake is always a hit! Each offers a unique flavor and texture profile that’s perfect for any occasion.
If you try this delightful Lemon Blackberry Cake recipe, I would absolutely love to hear from you! Please consider leaving a star review rating and a comment below. Your feedback is so valuable and helps other bakers discover this wonderful recipe! And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
More Berry Recipes You’ll Love
If you’re as passionate about berries as I am, here are a few more fantastic recipes to add to your baking repertoire:
- White Chocolate and Raspberry Muffins
- Blueberry Cream Cheese Coffee Cake
- Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl (No-Churn)
- Strawberry Crumble
- Blackberry Strawberry Banana Smoothie
📖 Recipe
Lemon Blackberry Cake – Moist Layer Cake Recipe
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Equipment you may need
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8-inch round cake pans
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parchment paper
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mixing bowls
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measuring cups and spoons
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hand mixer
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stand mixer
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food scale
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cooling rack
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whisk
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rubber spatula
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food processor
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blender
Ingredients
- zest of two lemons
- 1½ cup (300 g) granulated sugar
- ½ cup (114 g) salted butter – room temperature
- 3 large eggs – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ¼ cup (55 g) vegetable oil
- 2½ cup (263 g) cake flour – measured by weight with a kitchen scale, or with the spoon-and-level method
- ½ teaspoon (3 g) baking soda
- 1½ teaspoon (6 g) baking powder
- 1 cup (144 g) blackberries – washed and dried
- 1 cup (230 g) sour cream – room temperature
- ⅓ cup (81 g) fresh lemon juice
- 1 cup (226 g) lemon curd – homemade or store-bought (see note)
Blackberry Buttercream Frosting
- 1 cup (144 g) blackberries
- ¼ cup (59 ml) fresh lemon juice
- 1 ½ cup (341 g) salted butter – room temperature
- 6 cup (700 g) powdered sugar
- 2 teaspoon (10 ml) pure vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch cake pans with parchment paper and generously spray with baking spray.
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In a large bowl or the bowl of a stand mixer, press the lemon zest into the granulated sugar with your fingertips. This crucial step helps to release the lemon oils, infusing the sugar with intense citrus flavor.zest of two lemons, 1½ cup granulated sugar
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Add the softened room temperature butter to the lemon-infused sugar. Cream together using an electric mixer for 3-5 minutes, or until the mixture is light, fluffy, and pale in color.1½ cup granulated sugar, ½ cup salted butter
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Incorporate the eggs, one at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed. Then, add the vegetable oil and pure vanilla extract, mixing just until incorporated.3 large eggs, ¼ cup vegetable oil, 2 teaspoon pure vanilla extract
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In a separate medium bowl, whisk together the cake flour, baking powder, and baking soda until well combined.2½ cup cake flour, 1½ teaspoon baking powder, ½ teaspoon baking soda
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Gently toss the fresh or thawed and drained blackberries with a tablespoon or two of the flour mixture. This helps prevent them from sinking to the bottom of the cake. Set aside.1 cup blackberries
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In yet another bowl, whisk together the room temperature sour cream and fresh lemon juice until smooth and uniform.1 cup sour cream, ⅓ cup fresh lemon juice
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Begin adding the dry and wet ingredients to the main batter, alternating between them. Add approximately one-third of the flour-blackberry mixture to the wet batter and mix on low speed just until incorporated. Follow this with half of the sour cream-lemon juice mixture, mixing gently. Repeat this process: add another third of the flour-blackberry mixture, then the remaining sour cream mixture, and finally the last third of the flour mixture. Mix only until just combined after each addition, being careful not to overmix, which can lead to a dry cake.
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Divide the batter evenly among the three prepared baking pans. Gently drop each pan onto the counter from an inch or two of height a couple of times. This helps to release any large air bubbles, ensuring a more even crumb.
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Bake in the preheated oven for 25-30 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out clean with no wet batter. Cool in the pans for 10-15 minutes before inverting onto a wire rack to cool completely.
Prepare Blackberry Buttercream
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In a blender or food processor, purée the blackberries until smooth. Pass the purée through a fine-mesh sieve to strain out the seeds, ensuring a silky-smooth buttercream.1 cup blackberries
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Combine the blackberry purée and fresh lemon juice in a small saucepan. Simmer over medium heat for 5-10 minutes, stirring occasionally, until the mixture has reduced slightly and thickened. Allow it to cool completely before using.¼ cup fresh lemon juice
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Once the blackberry-lemon reduction is cool, measure out ⅓ cup of it. In a large mixing bowl with the softened butter, beat with an electric mixer until creamy and well combined.1 ½ cup salted butter
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Add the pure vanilla extract and mix thoroughly. Gradually add the powdered sugar on low speed, mixing until fully incorporated. Increase the speed to medium-high and whip for 2-4 minutes until the buttercream is light, fluffy, and smooth.2 teaspoon pure vanilla extract, 6 cup powdered sugar
Assemble Cake
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Ensure your cake layers are completely cooled. Place one cooled cake layer on a cake board or your chosen cake stand.
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Spread a thin, even layer of the blackberry buttercream over the top of the cake layer. Using a piping bag fitted with a round tip, pipe a buttercream border around its very edge. This creates a dam for the lemon curd.
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Carefully spoon about ⅓ cup of the lemon curd inside the piped buttercream border and gently smooth it to fill the space.1 cup lemon curd
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Carefully place the second cake layer on top. Repeat steps 2 and 3: spread a thin layer of buttercream, pipe a border, and fill with lemon curd.
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Finally, top with the third and final cake layer. Now you can frost the entire cake with the remaining blackberry buttercream as desired, creating a smooth finish or decorative swirls. Garnish with fresh blackberries and lemon slices if desired!
Video
Notes
Lemon Curd: You have the option of using a convenient store-bought lemon curd or making your own from scratch. If you prefer homemade, check out my Simple Lemon Curd Recipe. Remember to prepare homemade lemon curd a few hours or even a day in advance to allow it sufficient time to set perfectly before you assemble your lemon and blackberry cake.
Cake Flour Substitute: If you find yourself without cake flour, you can easily create a substitute for this lemon and blackberry cake recipe. All you need is all-purpose flour and corn starch. For this recipe, measure out 2 ½ cups of all-purpose flour, then remove 5 tablespoons of it, and replace those 5 tablespoons with cornstarch. Sift this mixture together several times to ensure the cornstarch is evenly distributed. In terms of weight, this equates to 312 grams of all-purpose flour sifted with 40 grams of cornstarch. For the most accurate results, always measure by weight using a kitchen scale. If a scale is not available, ensure you use the spoon-and-level method when measuring by volume.
Sour Cream Alternatives: If full-fat sour cream isn’t available, you can substitute it with plain full-fat Greek yogurt or a low-fat sour cream. While the texture might vary slightly, these alternatives will still contribute moisture to the cake.
Nutrition
Nutrition Disclaimer
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