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Lemon and Blackberry Stripe Cake

Lemon and Blackberry Stripe Cake: A Bright, Zesty Delight

Lemon and Blackberry Stripe Cake is a stunning and easy-to-make dessert that combines zesty lemon and luscious blackberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free blend if necessary.
  • 1.5 cups Granulated Sugar No substitutes recommended.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 0.5 teaspoon Salt Use kosher salt for texture.
  • 4 large Eggs No vegan substitute offered.
  • 1 cup Whole Milk Almond or oat milk for dairy-free.
  • 0.75 cup Unsalted Butter Substitute with plant-based margarine for vegan.
  • 2 teaspoons Lemon Zest Fresh zest is recommended.
For the Buttercream
  • 1 cup Unsalted Butter Softened and at room temperature.
  • 1.5 cups Blackberries Alternative fruits can be used.
  • 4-5 cups Powdered Sugar Adjust amount for desired consistency.
For Garnish
  • Fresh Blackberries Enhance visual appeal.
  • Lemon Slices Add a citrusy touch.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • 8-inch round cake pans
  • parchment paper
  • spatula
  • Wire racks

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round pans with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a large mixing bowl, cream ¾ cup of unsalted butter with 1 ½ cups of granulated sugar until fluffy, then add 4 large eggs one at a time, followed by the zest from 2 lemons.
  4. Gradually alternate adding the prepared dry ingredients and 1 cup of whole milk to the butter mixture until just combined.
  5. Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool.
  6. While cooling, blend 1 cup of softened unsalted butter with 1 ½ cups of blackberries until smooth, then add powdered sugar for desired consistency.
  7. Once cool, assemble the cake layers with blackberry buttercream in between and frost the top and sides.
  8. Garnish with fresh blackberries and lemon slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store the cake in the fridge for up to 3 days, allowing it to sit at room temperature before serving for best flavor.

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