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–+ servings
Lemon Blackberry Cake

Lemon Blackberry Cake: A Light and Luscious Summer Treat

This Lemon Blackberry Cake is a delightful summer treat filled with zesty lemon and juicy blackberries, topped with creamy mascarpone.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Reduce by half for less sweetness.
  • 2 large Lemon Use fresh for zest and juice.
  • 1/2 teaspoon Fine Sea Salt Ensure it's fine for uniform mixing.
  • 2 cups All-Purpose Flour Can swap for a gluten-free blend.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1 teaspoon Baking Powder Check for freshness.
  • 3 large Eggs Use room temperature.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil.
  • 1 cup Full-Fat Greek Yogurt Can swap with sour cream.
  • 1 teaspoon Vanilla Extract Opt for pure for authenticity.
For the Filling and Frosting
  • 2 cups Blackberries (fresh or frozen) Frozen works well for layering.
  • 1/4 cup Lemon Juice Use fresh for the best flavor.
  • 1 cup Mascarpone Can substitute with cream cheese.
  • 1 cup Heavy Cream Chill for best whipping results.
For the Macerated Berries
  • 1 cup Extra Blackberries Garnish and layering.

Equipment

  • Oven
  • mixing bowls
  • 9-inch round cake pans
  • Whisk
  • Mixer
  • spatula
  • Wire Rack
  • heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine granulated sugar and lemon zest, rubbing them together until fragrant.
  3. Whisk in flour, baking soda, baking powder, and sea salt until well combined.
  4. Add butter, yogurt, eggs, and vanilla extract, mixing until just combined.
  5. Gently fold in blackberries tossed with a little flour.
  6. Pour the batter into the cake pans and bake for 30-55 minutes, rotating pans halfway.
  7. Cool in pans for 10 minutes, then transfer to a wire rack.
  8. Prepare macerated berries by tossing them with sugar and lemon juice and letting sit for 15 minutes.
  9. For the filling, whisk egg yolks, sugar, lemon zest, and juice over simmering water until thick, about 8-10 minutes.
  10. Fold in mascarpone until smooth and let cool.
  11. Whip heavy cream until stiff peaks form, then fold into cooled lemon curd.
  12. Assemble the cake by layering lemon curd, macerated berries, and cake layers.
  13. Frost the top with remaining lemon curd cream and garnish with whole blackberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

This cake pairs wonderfully with a refreshing drink like lemonade, making it a perfect summer dessert.

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