Zesty Lemon Layer Cake with Blackberry Buttercream Recipe
Introduction
This Zesty Lemon Layer Cake with Blackberry Buttercream combines bright citrus flavors with a rich, fruity frosting. It’s a perfect dessert for spring or summer gatherings, offering a fresh twist on a classic layered cake.
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup milk (room temperature)
- 2 teaspoons vanilla
- ¾ cup unsalted butter (softened)
- 2 cups sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest (about 1 medium lemon)
- 2 tablespoons lemon juice
- 1 cup blackberries (5-6 ounces)
- 2 tablespoons lemon juice (for blackberry puree)
- 4 cups powdered sugar
- 1 cup butter (room temperature)
- ½ teaspoon kosher salt
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, place a piece of wax paper or parchment on the bottom of each pan.
- Step 2: Beat the softened butter on medium speed until light and creamy. Add sugar and beat until fluffy.
- Step 3: Beat in the eggs one at a time, scraping the bowl occasionally. Then add the vanilla extract.
- Step 4: In a separate bowl, combine the cake flour, baking powder, and salt.
- Step 5: Beat in the flour mixture alternately with the milk in three batches, beginning and ending with the flour mixture. Scrape down the bowl as needed.
- Step 6: Add the lemon zest and lemon juice to the batter and mix until combined.
- Step 7: Divide the batter evenly between the prepared pans (about 3¼ cups or 26 ounces per pan). Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Cool the cakes in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Step 9: For the blackberry puree, place blackberries and 2 tablespoons lemon juice in a small saucepan. Lightly mash the berries and bring to a simmer, stirring occasionally for 7 to 8 minutes.
- Step 10: Strain the puree through a fine mesh strainer to remove seeds and pulp. Set the puree aside to cool.
- Step 11: For the buttercream, beat 1 cup room temperature butter with an electric mixer for about 3 minutes until light and fluffy.
- Step 12: Gradually add the powdered sugar, one cup at a time, along with salt. Beat on medium speed until smooth and creamy, about six minutes.
- Step 13: Add the cooled blackberry puree to the buttercream and beat for another two minutes until well blended.
- Step 14: To frost, place the first cake layer upside down on a plate. Spread a generous amount of blackberry buttercream over the top. Add the second layer upside down (flat side up), and frost the top and sides of the cake evenly.
Tips & Variations
- Use room temperature ingredients for a smoother batter and better rise.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- Substitute fresh or frozen raspberries for blackberries to change the flavor of the buttercream.
- Chill the buttercream before frosting if it feels too soft to spread smoothly.
Storage
Store the cake covered with plastic wrap or in a cake container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. Leftovers can be gently reheated in a warm oven for a few minutes if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the blackberry buttercream a day ahead. Store the unfrosted cakes wrapped tightly in plastic wrap at room temperature. Assemble and frost just before serving for the freshest taste.
Can I use frozen blackberries for the buttercream?
Absolutely. Just thaw the blackberries completely before making the puree, and strain as directed to remove seeds and pulp for a smooth frosting.
PrintZesty Lemon Layer Cake with Blackberry Buttercream Recipe
This Zesty Lemon Layer Cake with Blackberry Buttercream is a delightful and vibrant dessert featuring moist lemon-infused cake layers paired with a smooth, tangy blackberry buttercream frosting. Perfect for celebrations or a special treat, the combination of fresh lemon zest and juicy blackberries creates a refreshing and flavorful experience.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 2-layer 9-inch cake (serves about 10-12) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup milk (room temperature)
- 2 teaspoons vanilla extract
- ¾ cup unsalted butter (softened)
- 2 cups sugar
- 4 large eggs (room temperature)
- 1 tablespoon lemon zest (from about 1 medium lemon)
- 2 tablespoons lemon juice
For the Blackberry Puree
- 1 cup blackberries (5–6 ounces)
- 2 tablespoons lemon juice
For the Blackberry Buttercream
- 4 cups powdered sugar (confectioner’s sugar)
- 1 cup butter (room temperature)
- ½ teaspoon kosher salt
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For easier removal, place a piece of wax paper or parchment on the bottom of each pan.
- Make the Cake Batter: In a mixing bowl, beat the softened butter on medium speed until light and creamy. Gradually add the sugar and continue beating until fluffy. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Combine Batter: Alternate adding the dry flour mixture and milk to the butter mixture in three batches, beginning and ending with the flour mixture. Beat gently after each addition until combined. Scrape down the bowl, then fold in the lemon zest and lemon juice for a fresh citrus flavor.
- Bake Cake Layers: Divide the batter evenly between the prepared pans (approximately 3¼ cups or 26 ounces per pan). Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Prepare Blackberry Puree: In a small saucepan, combine the blackberries and lemon juice. Gently mash the berries. Bring the mixture to a simmer and cook for about 7-8 minutes, stirring occasionally. Strain the puree through a wire mesh strainer to remove seeds and pulp. Set the puree aside to cool.
- Make Blackberry Buttercream: In a large bowl, beat the room temperature butter on medium speed for about 3 minutes until light and fluffy. Gradually add powdered sugar one cup at a time, with the kosher salt, beating at medium speed until smooth and creamy, about six minutes total. Add the cooled blackberry puree and continue beating for another two minutes until fully incorporated and the frosting has a beautiful purple hue.
- Assemble and Frost Cake: Once the cake layers are completely cool, place the first cake layer upside down on a cake plate. Spread enough blackberry buttercream over this layer. Place the second layer upside down on top (flat side up). Apply a layer of frosting on top and then frost the sides of the cake evenly.
- Storage: Cover the finished cake with plastic wrap or keep it in an airtight cake container to maintain freshness. It will keep well for several days.
Notes
- Ensure eggs and milk are at room temperature for better batter consistency.
- Using parchment paper at the bottom of cake pans helps in easy removal of cakes after baking.
- Straining the blackberry puree removes seeds, creating a smooth buttercream texture.
- If blackberries are not in season, frozen berries can be used after thawing and draining excess liquid.
- This cake can be stored in the refrigerator; bring to room temperature before serving for best flavor.
Keywords: Lemon layer cake, blackberry buttercream, lemon cake, berry frosting, homemade cake, layered dessert
