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Zesty Lemon Layer Cake with Blackberry Buttercream Recipe

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★★★★★

4.8 from 632 reviews

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.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://reemcook.com/zesty-lemon-layer-cake-with-blackberry-buttercream-recipe/