Lemon Blackberry Celebration Cake
Introduction
There’s something magical about combining the zesty freshness of lemon with the luscious burst of blackberry. This Lemon Blackberry Celebration Cake brings this delightful duo to life, creating a stunning and delicious centerpiece for any occasion. Perfect for autumn gatherings or just a cozy day indoors, this cake promises a slice of heaven with every bite. Don’t miss out on receiving this wondrous recipe by subscribing to our email list!
Why You’ll Love This Recipe
What sets this Lemon Blackberry Celebration Cake apart is the harmonious blend of flavors and textures. The cake is fluffy and moist with a hint of refreshing lemon zest, paired perfectly with a sweet and tangy blackberry filling. The lemon buttercream frosting ties it all together with its creamy, melt-in-your-mouth finish. Not only is this cake incredibly delicious, but it’s also surprisingly easy to prepare, making it a definite crowd-pleaser for family and friends.
Ingredients
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, room temperature
– 2 cups granulated sugar
– 3 large eggs
– 2 tsp vanilla extract
– 1 tbsp lemon zest
– 1 cup buttermilk
– ½ cup fresh lemon juice
– 1 ½ cups fresh or frozen blackberries
Blackberry Filling:
– 2 cups blackberries
– ⅓ cup sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch mixed with 2 tbsp water
Lemon Buttercream Frosting:
– 1 cup unsalted butter, room temperature
– 4-5 cups powdered sugar
– 3 tbsp lemon juice
– 1 tbsp lemon zest
– 2-4 tbsp heavy cream
– Pinch of salt
Necessary Tools
– Three 8-inch round cake pans
– Parchment paper
– Electric mixer
– Mixing bowls
– Whisk
– Rubber spatula
– Toothpick
– Wire racks
Ingredient Swaps and Additions
If you’re out of buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. For a twist, try adding a handful of blueberries into the batter or incorporate a touch of almond extract for a deeper flavor profile.
Step-by-Step Instructions
1. Preheat your oven to 350°F (75°C). Grease and line three 8-inch round cake pans with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and lemon juice, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the blackberries. Divide the batter equally between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. For the filling, cook the blackberries, sugar, and lemon juice over medium heat until the berries release their juices. Stir in the cornstarch mixture and cook until thickened. Remove from heat and let cool.
8. For the frosting, beat the butter until creamy. Add powdered sugar, lemon juice, lemon zest, heavy cream, and salt. Beat until smooth and fluffy. Adjust the consistency with more heavy cream if needed.
9. To assemble, place one cake layer on a serving plate. Spread blackberry filling on top. Place the second layer and repeat. Top with the third layer. Frost the top and sides of the cake with lemon buttercream.
10. Garnish the cake with fresh blackberries and lemon zest if desired.
Serving Suggestions
This cake pairs beautifully with a cup of Earl Grey tea or a glass of sparkling wine. Serve it alongside a fresh fruit salad for a light, refreshing dessert experience.
Pro Tips for Success
Ensure all your ingredients are at room temperature for the best batter consistency. When folding in the blackberries, be gentle to avoid breaking them. This will ensure the berries retain their shape and burst with flavor when you bite into the cake.
Storing and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to three days. Before serving, let it sit at room temperature for about 30 minutes to enjoy the full, creamy texture of the frosting.
FAQ Section
Q: Can I use frozen blackberries?
A: Yes, frozen blackberries work well, but be sure to thaw and drain them before using.
Q: Can I make this cake gluten-free?
A: You can substitute all-purpose flour with a good quality gluten-free 1:1 baking flour.
Conclusion
The Lemon Blackberry Celebration Cake is not just a dessert; it’s a moment of joy captured in sweet bites. Its vibrant flavors and delightful textures make it an irresistible treat for any occasion. Share your baking moments by tagging us on Pinterest or Instagram, and don’t forget to leave us a review!
Nutritional Information** (Approximate per serving)
– Calories: 450
– Fat: 25g
– Carbohydrates: 55g
– Protein: 4g
– Sugars: 42g
