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Lemon Blackberry Cake Recipe

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4.3 from 54 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: One 9x13 inch cake, serving approximately 12-16 slices
  • Diet: Vegetarian

Description

This Lemon Blackberry Cake is a delightful, moist sponge cake infused with fresh lemon zest and juice, studded with juicy blackberries, and layered with luscious white chocolate buttercream. Topped with tangy lemon cookie crumbs and fresh blackberries, this cake offers a perfect balance of citrus brightness and creamy sweetness, making it a show-stopping dessert for any occasion.

Ingredients

Lemon Blackberry Cake

  • 315 grams (2 1/4 cups) plain flour or all purpose flour
  • 250 grams (1 1/4 cups) caster sugar or granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped
  • Zest of two lemons, freshly grated
  • 3 large eggs, room temperature
  • 240 ml (1 cup) full fat or whole milk
  • 1 teaspoon vanilla extract
  • 60 ml (1/4 cup) lemon juice, freshly squeezed
  • 90 grams (3/4 cup) fresh blackberries, chopped into thirds

Lemon Crumbs

  • 105 grams (3/4 cup) plain flour or all purpose flour
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 tablespoon cornflour or corn starch
  • 1/8 teaspoon salt
  • Zest of one lemon, freshly grated
  • 60 grams (1/4 cup) unsalted butter, melted
  • 1 teaspoon vanilla extract

White Chocolate Buttercream

  • 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
  • 150 grams (1 cup) good quality white chocolate, broken into pieces
  • 1 teaspoon vanilla extract
  • 375 grams (3 cups) icing sugar or powdered sugar, sifted
  • 2 tablespoons whole or full fat milk, room temperature

To Assemble

  • 60 ml (1/4 cup) full fat or whole milk
  • 1/2 teaspoon vanilla extract
  • 130 grams (1/2 cup) blackberry jam
  • Fresh blackberries, to decorate, optional

Instructions

  1. Prepare Lemon Blackberry Cake: Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line a 9×13 inch quarter sheet pan with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add chopped butter and beat with an electric mixer on medium speed until the butter breaks down into small pea-sized pieces. Add lemon zest, eggs, milk, and vanilla extract; beat starting on low speed and increasing to medium speed. Add lemon juice and continue to beat just until combined and smooth. Fold in blackberries gently by hand. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a skewer inserted in the center comes out clean. Cool completely in the pan.
  2. Make Lemon Crumbs: Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line a medium baking tray with parchment paper. In a bowl, whisk together flour, sugar, cornflour, salt, and lemon zest. Pour in melted butter and vanilla extract; stir until the mixture resembles wet sand. Spread crumbs evenly in one layer on the tray. Bake for 10 minutes, then cool completely.
  3. Prepare White Chocolate Buttercream: Beat unsalted butter in a large bowl on medium speed until pale and creamy. Melt white chocolate in microwave with 20-second bursts, stirring each time until just melted and smooth; set aside. Add vanilla extract, half the icing sugar, and one tablespoon milk to the butter, beat until combined. Add the remaining icing sugar and beat until smooth. Mix in melted chocolate, ensuring it is smooth and at room temperature. If frosting is too thick, add an additional tablespoon of milk and beat to combine.
  4. Assemble the Cake: Remove cooled cake from the pan and peel off parchment. Using a six-inch cake ring, cut out three layers—two full circles and two half-moons. Place the cake ring on a board or plate and line inside with acetate sheet. Position the two half-moon cake pieces as the bottom layer, filling any gaps with cake scraps to form an even layer. Spoon 2-3 tablespoons of the milk soak (milk combined with vanilla) over this layer. Spread one-third of the buttercream evenly. Add 2-3 tablespoons of blackberry jam, swirling into the buttercream, then sprinkle a handful of lemon crumbs on top. Repeat layering with another cake layer, milk soak, buttercream, jam, and crumbs. Finish with the final cake layer, press firmly, and spread remaining buttercream evenly. Top with jam and scatter the last of the lemon crumbs.
  5. Chill and Decorate: Refrigerate the assembled cake for at least 2 hours to set. Before serving, remove the acetate and decorate the top with fresh blackberries if desired.

Notes

  • Use fresh blackberries in the cake batter for best texture and flavor. If using frozen blackberries, do not thaw them; gently fold in frozen to minimize color bleeding.
  • If cornflour is unavailable for the lemon crumbs, substitute with an extra level tablespoon of flour.
  • Choose a good quality block of white chocolate for melting to ensure smooth and creamy buttercream. Avoid using chocolate that has seized or chocolate chips that do not melt evenly.
  • Cut out three cake layers with a six-inch ring: two circles and two half circles which are combined to form the bottom layer; minor imperfections won’t be noticeable once assembled.
  • Make Ahead Tips: The cake can be baked a day in advance and stored wrapped at room temperature once completely cooled. Lemon crumbs can be made up to a week ahead and kept in an airtight container at room temperature. Buttercream can also be made up to a week in advance, stored in the fridge, and re-whipped with a little milk before use to restore smoothness.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western, Australian

Find it online: https://sophiasrecipe.com/lemon-blackberry-cake-recipe/