Lemon Blackberry Cake
A soft lemon layer cake with fresh blackberries, blackberry jam, and creamy white chocolate frosting.
Equipment
- 23 x 33 cm baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Cake ring or round plate
- Offset spatula
Ingredients
- 315 g all-purpose flour
- 250 g granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 230 g unsalted butter softened
- 2 lemons lemon zest finely grated
- 3 large eggs at room temperature
- 240 ml whole milk for the cake
- 1 teaspoon vanilla extract for the cake
- 60 ml lemon juice freshly squeezed
- 90 g fresh blackberries chopped
- 130 g blackberry jam
- 240 g unsalted butter softened, for frosting
- 360 g powdered sugar
- 2 tablespoons whole milk for frosting
- 100 g white chocolate melted and slightly cooled
- 150 ml whole milk for the soak
- 1/2 teaspoon vanilla extract for the soak
- as needed fresh blackberries and lemon zest for decorating
Instructions
- Prepare the oven and pan: Heat the oven to 180°C, or 160°C for a fan oven. Grease and line a 23 x 33 cm baking pan.
- Mix the dry ingredients: Whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until fine crumbs form.
- Finish the batter: Add lemon zest, eggs, milk, and vanilla. Beat until smooth, then mix in the lemon juice. Fold in the chopped blackberries.
- Bake: Spread the batter in the pan and bake for 30 to 35 minutes, until a skewer inserted in the center comes out clean. Cool completely.
- Make the frosting: Beat the butter until pale, then gradually add powdered sugar and milk. Beat in the melted, slightly cooled white chocolate.
- Assemble: Mix the soak ingredients. Cut the cake into three round layers. Brush each layer lightly with the soak, then add frosting and blackberry jam between the layers.
- Chill and decorate: Chill the assembled cake for at least 1 hour. Finish with fresh blackberries and lemon zest.
Notes
- Use room-temperature ingredients for a smooth batter.
- Do not overbake the cake, or the crumb may become dry.
- Chill the cake before slicing for cleaner layers.
- Store covered in the refrigerator for up to three days.