Desserts

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Lemon Blackberry Cake

This Lemon Blackberry Cake is a moist lemon cake that's loaded with fresh blackberries and layered with mascarpone whipped cream and lemon curd. It's perfectly moist, deliciously dense, and the perfect blend of sweet and tangy.

👥 10 Servings⏱️ Prep & Cook: 58 min⏳ Prep: 30 min🔥 Cook: 28 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
mixing bowl
spatula
whisk
knife

📝 Preparation Steps

For the Cake:

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper, grease the sides and dust with flour.

In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated, scrape down the bowl as needed. Next, add the lemon zest and the sour cream and beat until well combined.

(380g) granulated sugar2 cupslarge eggs, at room temperature3(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoon(15g) all-purpose flour2 tablespoons(130g) powdered sugar1 cup(5ml) lemon extract1 teaspoonlemons- zested and juiced2Lemon (or vanilla) extract1 teaspoon

After sifting the remaining dry ingredients, gradually add half of the dry mixture to the batter, followed by half of the liquid ingredients (buttermilk and lemon juice). Mix on low speed until all ingredients are incorporated, add remaining dry and liquid ingredients, mixing just until combined. Then, use a spatula to thoroughly mix the batter, ensuring an even distribution of ingredients

(380g) granulated sugar2 cups(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoonbuttermilk (236 ml) (or milk), at room temperature1 cup(15g) all-purpose flour2 tablespoons(130g) powdered sugar1 cup(5ml) lemon extract1 teaspoonlemons- zested and juiced2Lemon (or vanilla) extract1 teaspoon

Toss the blackberries with 2 tablespoons of flour. If the blackberries are large, cut them in half, then gently fold the blackberries into the batter with a spatula.

(380g) granulated sugar2 cups(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoonblackberries, washed and dried12 ounces(15g) all-purpose flour2 tablespoons(130g) powdered sugar1 cup(5ml) lemon extract1 teaspoon

Divide the batter evenly between the three pan, about 1 ¾ cups of batter per pan. Bake at 350°F for ⏱️ 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

(380g) granulated sugar2 cups½ cups (350 g) all-purpose flour, sifted2(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspooncup (59ml) fresh lemon juice1/4(15g) all-purpose flour2 tablespoons¼ cups (532ml) heavy whipping cream, cold2(130g) powdered sugar1 cup(5ml) lemon extract1 teaspoon

For the Frosting:

Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill.

Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed while slowly pouring in about 1/4 cup of the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency. Then add the remaining heavy cream and increase the mixing speed to high, beating it until soft peaks form.

(380g) granulated sugar2 cups½ cup (118 ml) vegetable oil½ cup (118 ml) full-fat sour cream, at room temperature½ cups (350 g) all-purpose flour, sifted2(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspooncup (59ml) fresh lemon juice1/4(15g) all-purpose flour2 tablespoons¼ cups (532ml) heavy whipping cream, cold2(130g) powdered sugar1 cup(5ml) lemon extract1 teaspoonmascarpone cheese, cold16 ounces

Next, add the powdered sugar and lemon extract, beating on low until sugar to incorporate, then continue beating at high speed until stiff peaks form.

(380g) granulated sugar2 cupslemons- zested and juiced2Lemon (or vanilla) extract1 teaspoon(11.2 g) baking powder3 teaspoons(5 g) salt1 teaspoon(15g) all-purpose flour2 tablespoons(130g) powdered sugar1 cup(5ml) lemon extract1 teaspoon

To Assemble

Use a cake leveler to cut the domes off the top of the cake if needed. Place a dollop of frosting on the cake board and place the bottom layer of cake on top of that.

Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting starting from the outside edge and working towards the middle. Spread evenly with a knife if needed. Then spread half of the lemon curd over the mascarpone frosting.

Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.

Use the piping bag to fill in any gaps between the layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb-coating frosting back into your icing if it has cake debris in it.

Proceed to frost the top and sides of the cake using the offset spatula with the remaining frosting. Garnish with leftover blackberries.

Nutrition Facts

calories

672 calories

fat Content

32.6g

serving Size

1 slice

fiber Content

2.4g

sugar Content

60.1g

sodium Content

370mg

protein Content

8.4g

cholesterol Content

112.6mg

carbohydrate Content

89.9g

saturated Fat Content

21.1g

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