Description
This Lemon Blackberry Cake recipe offers a delightful balance of tart lemon and sweet blackberries in a moist, tender cake. It’s perfect for any occasion, from casual treats to elegant desserts.
Ingredients
Scale
- 150 grams granulated sugar
- 1 lemon (zested)
- 1/2 teaspoon fine sea salt
- 150 grams all-purpose flour
- 15 grams all-purpose flour (for coating blackberries)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs (room temperature)
- 125 grams unsalted butter (softened)
- 100 grams full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 150 grams blackberries (fresh or frozen)
- For the Blackberry Compote:
- 250 grams blackberries (fresh or frozen)
- 1/2 lemon (juiced)
- 2 tablespoons granulated sugar
- For the Lemon Curd Mascarpone Whipped Cream:
- 3 egg yolks
- 90 grams granulated sugar
- 1 lemon (zested)
- 60 grams lemon juice
- 1/4 teaspoon fine sea salt
- 225 grams mascarpone
- 200 grams heavy cream (cold)
Instructions
- Prepare the Blackberry Compote: Combine 250g blackberries, 1/2 lemon juice, and 2 tbsp sugar in a saucepan. Cook for 8-10 minutes until thickened. Cool completely.
- Coat Blackberries: Toss 150g blackberries with 15g flour.
- Make Cake Batter: Cream 125g softened butter and 150g sugar until fluffy. Beat in 2 eggs, Greek yogurt, vanilla extract, and lemon zest.
- Combine Dry Ingredients: Whisk together 150g flour, baking soda, baking powder, and salt in a separate bowl.
- Mix Batter: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in the flour-coated blackberries.
- Bake Cake: Preheat oven to 350°F (177°C). Grease and line an 8 or 9-inch round cake pan. Pour batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then on a wire rack.
- Make Lemon Curd: Whisk egg yolks, 90g sugar, lemon zest, lemon juice, and salt in a heatproof bowl over simmering water until thickened (5-7 minutes). Cool.
- Whip Cream: Beat mascarpone and heavy cream until stiff peaks form. Gently fold in cooled lemon curd.
- Assemble Cake: Place one cake layer on a serving plate. Spread with blackberry compote, then a layer of lemon curd mascarpone whipped cream. Add the second cake layer and repeat. Top with remaining whipped cream and garnish.
- Chill and Serve: Chill for 1-2 hours before slicing and serving.
Notes
- For extra berry flavor, add raspberries or blueberries.
- Cream cheese can be substituted for mascarpone, but it will alter the flavor.
- Experiment with lime or orange zest for a different citrus note.
- Use a gluten-free flour blend to make this cake gluten-free.
- Garnish with fresh mint for a refreshing touch.
- Store leftover cake in an airtight container in the refrigerator for 3-4 days.
- Cake layers can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: N/A
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: N/A