There’s just something magical about a homemade birthday cake, isn’t there? The way it fills your kitchen with sweet aromas, the joy of decorating it, and the sheer delight on someone’s face when you present them with a treat made just for them.
Well, get ready to add a new favorite to your repertoire! This incredible Lemon Blackberry Cake Recipe is an absolute game changer. It’s got that vibrant, fresh taste that screams celebration, making it the perfect choice for any special occasion, especially a memorable birthday cake.
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Why You’ll Love This Recipe
Honestly, what’s not to love about a cake that combines zesty lemon with sweet, juicy blackberries? This isn’t just any old dessert; it’s a symphony of flavors that will have everyone asking for the recipe.
It’s surprisingly straightforward to make, even if you’re new to baking. You don’t need any fancy equipment, just a little time and a lot of love. This makes it a fantastic option for a first time baker looking to impress.
The tender cake, the bright lemon curd mascarpone, and those bursts of fresh blackberries create a truly unforgettable experience. It’s a Blackberry Lemon Cake that feels gourmet but is totally achievable in your own kitchen.
Plus, it’s a wonderful way to use fresh seasonal produce. When blackberries are at their peak, this Lemon Blackberry Cake shines even brighter. It’s a delightful change from your usual chocolate or vanilla options too.
Ingredients
Gathering your ingredients is the first step to baking success. Make sure everything is at room temperature where specified, it truly makes a difference in the final texture of your cake.
For the Lemon Blackberry Cake Batter
- 150 grams granulated sugar
- 1 lemon zested
- 1/2 teaspoon fine sea salt
- 150 grams all purpose flour (plus 15 grams for coating blackberries)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs (standard large, room temperature)
- 125 grams unsalted butter (soft)
- 100 grams full fat greek yogurt
- 1 teaspoon vanilla extract
- 150 grams blackberries (fresh or frozen)
For the Macerated Blackberries
- 250 grams blackberries (fresh or frozen)
- 1/2 lemon juiced
- 2 tablespoons granulated sugar
For the Lemon Curd Mascarpone
- 3 egg yolks
- 90 grams granulated sugar
- 1 lemon zested
- 60 grams lemon juice
- 1/4 teaspoon fine sea salt
- 225 grams mascarpone (8 ounces)
For the Lemon Whipped Cream
- 200 grams heavy cream (cold)
Step By Step Instructions
Let’s get baking! Following these steps will lead you to a gorgeous and delicious Lemon Blackberry Cake that everyone will rave about. This is a Lemon Blackberry Cake Recipe Easy enough for anyone.
Step 1: Get Ready
First things first, preheat your oven to 350 F. Make sure a rack is placed right in the middle. This ensures even baking for your beautiful birthday cake.
Step 2: Prepare the Lemon Blackberry Cake Batter
In a medium bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar. You’ll notice it becoming fragrant and clumpy, which means all that lovely lemon flavor is infused.
Next, whisk in the all purpose flour, baking soda, baking powder, and fine sea salt. Make sure everything is well combined.
Now, add in the softened unsalted butter, full fat Greek yogurt, room temperature eggs, and vanilla extract. These wet ingredients are going to bring our batter to life.
If you’re using a stand mixer, attach the paddle. Mix on medium low speed until just combined, then crank it up to high for 30 seconds. Don’t forget to scrape down the sides and bottom of the bowl. This ensures every bit of batter is perfectly mixed for your Blackberry Lemon Cake.
In a separate bowl, gently stir the 150 grams of blackberries with 15 grams of flour. This little trick helps prevent the berries from sinking to the bottom of your cake. Fold the flour coated berries into your cake batter using a spatula.
Spray your cake pan with baking spray, then pour in the batter. Smooth out the top with a rubber spatula. It’s almost ready for the oven!
Step 3: Bake the Cake
Bake your cake in the preheated oven for 30 minutes. After this time, rotate the cake 180 degrees. This helps it bake evenly. Continue baking for another 20 to 25 minutes.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your birthday cake is perfectly baked. Remove it from the oven.
Let the cake cool in the pan for 10 minutes before carefully removing the springform. Allow it to cool completely on a wire rack before you think about assembling. Patience is key here!
Step 4: Prepare the Macerated Blackberries
While the cake cools, let’s get those blackberries ready. In a medium bowl, combine the 250 grams of blackberries, half a lemon juiced, and 2 tablespoons of granulated sugar.
Stir everything together and let them sit at room temperature to macerate. This process draws out their natural juices and enhances their flavor. If you’re preparing them ahead, pop them in the fridge overnight.
Step 5: Make the Lemon Curd Mascarpone
This component really elevates our Lemon Blackberry Cake. In a large metal bowl or the top of a double boiler, whisk together the egg yolks, 90 grams granulated sugar, lemon zest, lemon juice, and a quarter teaspoon of fine sea salt.
Add about 2 inches of water to a saucepan or the bottom of your double boiler. Bring it to a simmer, then reduce the heat to low to maintain that gentle simmer.
Place the bowl with your egg and lemon mixture over the simmering water. Whisk constantly. You’ll cook this mixture until it thickens, much like mayonnaise. When you stop whisking, it should hold its shape. This takes a little arm work but it’s worth it!
Once thick, immediately remove the bowl from the hot water and turn off the heat. No one wants scrambled lemon curd, right?
Now, add the cold mascarpone cheese to the hot curd, one spoonful at a time. Whisk each spoonful in completely until dissolved before adding the next. Continue until all the mascarpone is incorporated.
Pour this luxurious mixture into a large shallow bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill it in the fridge until it’s cold and wonderfully thick.
Step 6: Whip the Lemon Whipped Cream
Once your lemon curd mixture is cold and set, spoon about 75 grams of it into a small bowl and set it aside. This will be for the final swirl on top of your birthday cake.
In a large bowl, whip the cold heavy cream on medium high speed. Beat it until almost stiff peaks form. Be careful not to over whip it, you want it light and airy for this Lemon Blackberry Cake Recipe.
Gently fold half of the whipped cream into the main lemon curd mixture. Once combined, fold in the other half until everything is beautifully light and fluffy. This is your luscious filling!
Step 7: Assemble Your Masterpiece
First, if your cake has a domed top, you can optionally level it off with a serrated knife. This creates a more professional look for your Blackberry Lemon Cake.
Carefully slice the cake into two layers using that same serrated knife. Place the bottom layer onto your serving dish or cake stand. A little parchment paper underneath can make transferring it easier later on.
Scoop half of your lemon curd whip onto the bottom cake layer. Use the back of a spoon or a rubber spatula to spread it out evenly. This is going to be incredibly delicious.
If you used frozen blackberries for macerating, they’ll be soft enough as is. If you used fresh, mash half of them in a separate bowl with a fork. These mashed berries will be part of your middle filling.
Scoop half of the macerated blackberries out of their bowl, trying to leave as much liquid behind as possible. Sprinkle these lovely berries evenly over the whipped cream layer.
Carefully place the top layer of cake over the frosting and press down gently. Now, scoop the remaining whipped cream onto the top of the cake. Use the back of a spoon to create some loose, pretty swoops. This gives it that rustic, homemade charm.
Remember that extra lemon curd mixture you set aside? Spoon it around the top of the cake and use your spoon to swirl it into the whipped cream. It adds such a vibrant pop of color and flavor.
Finally, spoon the remaining macerated blackberries onto the whipped cream and lemon curd, again trying not to scoop up too much of the liquid. This gives your Lemon Blackberry Cake a stunning finish.
If you have time, let the cake firm up slightly in the fridge for an hour or two before slicing. But honestly, if you can’t wait, it can be sliced and served immediately. It’s a birthday cake ready to celebrate!
How To Store Leftovers
Got some slices of this amazing Lemon Blackberry Cake left over? Lucky you! To keep it tasting fresh and delicious, cover it loosely with plastic wrap or place it in an airtight cake container.
Store the cake in the refrigerator. It will stay wonderfully fresh for about 3 to 4 days. The flavors actually meld and deepen a bit, making it almost better on day two!
If you need to store it longer, you can freeze individual slices. Wrap them tightly in plastic wrap, then aluminum foil. They’ll be good for up to a month. Just thaw in the fridge before serving.
Tips
Want to make your Lemon Blackberry Cake even more fabulous? Here are a few handy tips to keep in mind.
Always use room temperature ingredients for the cake batter. This helps everything emulsify properly, giving you a smooth, even crumb. Cold ingredients can lead to a dense or lumpy cake.
Don’t overmix your cake batter. Once you add the flour, mix until just combined. Overmixing develops the gluten too much, which can result in a tough cake. We want tender, moist slices of this Blackberry Lemon Cake.
If fresh blackberries are out of season or too pricey, frozen ones work perfectly well for both the batter and the macerated berries. Just make sure to toss them with flour if adding to the batter.
For a truly vibrant lemon flavor, use fresh lemons for both the zest and juice. Bottled lemon juice just doesn’t quite hit the same notes. It really makes a difference in this Lemon Blackberry Cake Recipe.
When making the lemon curd, whisk constantly over the simmering water. This prevents the eggs from scrambling and ensures a smooth, silky curd. It’s a little arm workout, but so worth it!
Consider making the lemon curd and macerated blackberries a day ahead. This saves time on baking day and allows the flavors to develop even further. It’s a great way to simplify your baking process.
This cake is perfect as a birthday cake, but it’s also fantastic for brunches, potlucks, or just a delightful weekend treat. It’s versatile and always a crowd pleaser.
Conclusion
So there you have it, a truly wonderful Lemon Blackberry Cake Recipe that’s perfect for any occasion, especially when you need a show stopping birthday cake. It’s a recipe that marries simplicity with incredible flavor, making it a joy to bake and even more joyful to eat.
Imagine the smiles around the table as you serve up slices of this bright, fruity, and creamy dessert. It’s more than just a cake; it’s a homemade gesture of love and celebration. Happy baking!
FAQ
Can I use other berries in this Lemon Blackberry Cake Recipe?
Absolutely! While this is a dedicated Lemon Blackberry Cake, you could experiment with raspberries or a mix of berries. Just be aware that different berries might release varying amounts of liquid, so adjust accordingly.
What if I don’t have a double boiler for the lemon curd?
No worries at all! You can easily create a makeshift double boiler. Just place a heatproof bowl over a saucepan with simmering water, ensuring the bottom of the bowl doesn’t touch the water. This works perfectly for your Blackberry Lemon Cake.
Can I make this birthday cake ahead of time?
Yes, you certainly can! The cake layers can be baked a day in advance and stored tightly wrapped at room temperature. The lemon curd and macerated blackberries can also be made a day ahead and refrigerated. Assemble the cake closer to serving for the best results.
Lemon Blackberry Cake
This Lemon Blackberry Cake is a total weeknight-friendly dessert that feels like a party. With zesty lemon and juicy berries, it’s a comforting treat that’s surprisingly easy to whip up for any busy parent.
Requirements
Ingredients
Instructions
- Preheat oven to 350 F. In a 5-Quart Mixing Bowl, rub lemon zest into granulated sugar until fragrant.
- Whisk in flour, baking soda, baking powder, and salt.
- Add softened butter, yogurt, eggs, and vanilla; mix on medium speed until combined, then high for 30 seconds.
- Coat 150g of blackberries in 15g of flour and fold into the batter. Pour into a greased 9 Inch Springform Pan and bake for 50-55 minutes. Cool completely.
- Macerate remaining berries with lemon juice and sugar. Use a Stainless Steel Wire Masher to mash half of them for the filling.
- Cook egg yolks, sugar, zest, and juice over a double boiler until thick. Whisk in mascarpone and chill.
- Using a Stainless Steel Whisk Set, whip heavy cream to stiff peaks and fold into the cold lemon curd.
- Slice cake into layers. Fill with half the lemon cream and mashed berries. Top with remaining cake, cream, a lemon curd swirl, and whole berries. Enjoy!
Notes
Always use room temperature ingredients for the batter to ensure a smooth, moist crumb without any tough texture.
Don’t skip coating the blackberries in flour; this simple trick keeps them from sinking to the bottom of your cake pan.
For the best flavor, use fresh lemons for both the zest and juice. The bright, zesty aroma makes this cake truly special.
You can prepare the lemon curd and macerated berries a day ahead to save time on baking day and allow flavors to deepen.
Nutrition
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Sugar
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