Introduction
Experience springtime in every bite with this delightful Blackberry Lemon Dream Cake. With its moist lemon sponge, luscious blackberry filling, and creamy lemon frosting, this cake is a perfect balance of tart and sweet. It’s ideal for any festive occasion or simply as a treat to brighten your day.
Detailed Ingredients with measures
200g all-purpose flour
5g baking powder
2g baking soda
1g salt
100g unsalted butter, softened
200g granulated sugar
2 eggs
10ml vanilla extract
120ml buttermilk
Zest of 2 lemons
150g fresh blackberries
50g powdered sugar (for blackberry filling)
250g cream cheese, softened
100g unsalted butter, softened
300g powdered sugar (for frosting)
20ml lemon juice
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 8-10 servings
Directions
1. Preheat your oven to 180°C (350°F). Grease and line two 20cm round cake tins.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Alternate adding the flour mixture and buttermilk into the butter-sugar mixture, starting and ending with the flour. Gently fold in the lemon zest.
5. Divide the batter evenly between the prepared cake tins and smooth the tops.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto wire racks to cool completely.
7. For the blackberry filling, mash the blackberries with 50g of powdered sugar. Set aside.
8. To make the frosting, beat the cream cheese and softened butter until smooth. Gradually add in 300g of powdered sugar and mix until creamy. Add the lemon juice and blend until well combined.
9. Once the cakes are completely cooled, spread the blackberry filling over one layer. Place the second layer on top, and frost the entire cake with the lemon cream cheese frosting.
10. Decorate with fresh blackberries and lemon zest if desired. Chill briefly before serving to set.
Detailed Directions and Instructions
Preheat the Oven
Start by preheating your oven to 180°C (350°F). Prepare two 20cm round cake tins by greasing them and lining the bottoms with parchment paper to prevent sticking.
Prepare the Dry Ingredients
In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly to ensure even distribution. Set this bowl aside for later use.
Cream the Butter and Sugar
In a separate large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture becomes light and fluffy. This process usually takes about 3-5 minutes.
Add the Eggs and Vanilla
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. This helps to create a smooth batter. Once incorporated, add in the vanilla extract.
Combine Wet and Dry Ingredients
Begin to alternate the addition of the flour mixture and buttermilk to the butter-sugar-egg mixture. Start with the flour and end with the flour, mixing each addition until just combined. Fold in the lemon zest gently to avoid overmixing.
Prepare to Bake
Divide the batter evenly between the two prepared cake tins. Use a spatula to smooth the tops for an even bake.
Bake the Cakes
Place the cake tins in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a cake; it should come out clean. Once baked, let the cakes cool in the tins for about 10 minutes before transferring them to wire racks to cool completely.
Make the Blackberry Filling
While the cakes cool, prepare the blackberry filling by mashing the fresh blackberries in a bowl and mixing in 50g of powdered sugar until well combined. This will create a sweet and tangy filling.
Prepare the Frosting
In another bowl, beat the softened cream cheese and remaining unsalted butter until smooth and creamy. Gradually add in the 300g of powdered sugar, mixing until fully incorporated. Finally, mix in the lemon juice until the frosting is well combined and fluffy.
Assemble the Cake
Once the cakes are completely cooled, take one layer and spread the blackberry filling evenly over the top. Carefully place the second layer on top of the first to create a beautiful two-layer cake.
Frost the Cake
Using a spatula or a knife, frost the entire surface of the cake with the lemon cream cheese frosting. Take your time to create a smooth finish on the sides and top for an elegant look.
Garnish and Chill
If desired, decorate your cake with fresh blackberries and a sprinkle of lemon zest for a pop of color and extra flavor. Chill the cake in the refrigerator for a brief period to help set the frosting before serving.
Notes
Ingredient Freshness
Always opt for fresh blackberries for the best flavor in both the filling and decoration. They should be firm and plump for optimal taste.
Buttermilk Substitute
If you don’t have buttermilk, you can create a substitute by mixing regular milk with a little bit of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Frosting Consistency
If your frosting is too thick, add a few drops of milk to loosen it. For a stiffer frosting, you can add a bit more powdered sugar.
Storage Tips
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days to maintain its moisture and flavor.
Serving Suggestions
This delightful cake pairs beautifully with a cup of herbal tea or a glass of sparkling lemonade, making it a great choice for springtime gatherings.
Cook Techniques
Measuring Ingredients
Accurate measurement of ingredients is essential for the perfect texture and flavor. Use a kitchen scale for dry ingredients, and liquid measuring cups for wet ingredients.
Whisking
Whisk dry ingredients together to ensure they are combined evenly and to aerate, which helps create a lighter sponge cake.
Creaming Butter and Sugar
Beat softened butter and granulated sugar until light and fluffy. This incorporates air, which is crucial for the cake’s rise.
Folding Technique
Gently fold in ingredients like lemon zest or any whipped elements to maintain the airiness of the mixture.
Baking
Bake in a preheated oven to ensure even cooking. Always check for doneness with a toothpick or cake tester to avoid under or over-baking.
Cooling Cakes
Let cakes cool in the pan for 10 minutes before transferring to a wire rack. This prevents them from becoming soggy and helps maintain their structure.
Making Filling and Frosting
Ensure all ingredients for the filling and frosting are at room temperature. This helps achieve a smooth consistency.
Decorating the Cake
Use fresh blackberries and lemon zest for a decorative touch. Chill the cake briefly to set the frosting for a neater presentation.
FAQ
Can I use frozen blackberries instead of fresh ones?
Yes, you can use frozen blackberries. Just make sure to thaw and drain them before mashing.
How do I store the leftover cake?
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I substitute buttermilk with regular milk?
Yes, you can. If you do not have buttermilk, add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.
What can I use instead of cream cheese in the frosting?
You can substitute with mascarpone cheese or a vegan cream cheese alternative for a different flavor and texture.
How can I make the cake less sweet?
Reduce the amount of sugar in both the cake and the frosting to suit your preference for sweetness.
Conclusion
Indulge in the refreshingly vibrant flavors of the Blackberry Lemon Dream Cake, perfect for any occasion. With its moist sponge, tangy blackberry filling, and creamy lemon frosting, this cake embodies the essence of spring. Celebrate the delightful interplay of sweet and tart with every slice, bringing a touch of joy and brightness to your gatherings or quiet moments at home.
More recipes suggestions and combination
Lemon Blueberry Bliss Cake
A variation that swaps blackberries for blueberries, combining the same moist lemon cake with a blueberry compote for a fresh twist.
Blackberry Almond Tart
Create a delicious tart with almond flour crust and a blackberry filling, topped with almond cream for an elegant dessert.
Citrus Berry Parfait
Layer lemon yogurt with fresh blackberries and granola for a quick and healthy dessert option that embodies the same flavors.
Lemon Blackberry Muffins
Make muffins using similar ingredients, infusing them with lemon zest and fresh blackberries for a delightful breakfast treat.
Blackberry Lemonade
Combine fresh lemon juice, blackberry puree, and sparkling water for a refreshing drink that complements the cake perfectly.
Blackberry Cream Cheese Frosting
Use blackberry puree instead of lemon juice in the frosting for a fruity twist that pairs beautifully with a vanilla cake.
Blackberry Lemon Dream Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease and line two 20cm round cake tins.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the flour mixture and buttermilk into the butter-sugar mixture, starting and ending with the flour. Gently fold in the lemon zest.
- Divide the batter evenly between the prepared cake tins and smooth the tops.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto wire racks to cool completely.
- For the blackberry filling, mash the blackberries with 50g of powdered sugar. Set aside.
- To make the frosting, beat the cream cheese and softened butter until smooth. Gradually add in 300g of powdered sugar and mix until creamy. Add the lemon juice and blend until well combined.
- Once the cakes are completely cooled, spread the blackberry filling over one layer. Place the second layer on top, and frost the entire cake with the lemon cream cheese frosting.
- Decorate with fresh blackberries and lemon zest if desired. Chill briefly before serving to set.
