Lemon Blackberry Cake
A simple and delicious Lemon Blackberry Cake recipe. Topped with a simple lemon icing, it's the perfect way to use those summer blackberries.
Ingredients
Cake
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 lemon zested
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup milk room temperature
- 2 tablespoons lemon juice
- 2 tablespoons sour cream room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh blackberries
Icing
- ¾ cup powdered sugar
- 1 tablespoon lemon juice up to 1 ½ tablespoons
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350° F and line one 8" round cake pan with parchment paper.
- In the bowl of a mixer fitted with a paddle combine the softened butter, sugar and lemon zest. Begin creaming the butter and sugar, scraping down the sides of the bowl as needed, for 4 minutes. Or until light and fluffy. Do not rush this process.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Set aside. Measure out the milk, add in the sour cream and stir until fully combined. Set aside.
- Once the butter and sugar have become light and fluffy, add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract then the lemon juice.
- Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
- Fold in the blackberries.
- Pour into prepared pan. Bake for 40-50 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before icing.
- Once the cake has completely cooled, whisk together the powdered sugar and lemon juice. Starting with 1 tablespoon of the lemon juice, add up to ½ tablespoon more if needed to thin the icing out.
- Spread evenly over cake. Enjoy!
Notes
- Use room temperature butter, eggs, sour cream, and milk so everything mixes smoothly.
- Add the lemon zest to the sugar while creaming, it helps bring out the lemon flavor.
- If using frozen blackberries, the bake time may take longer because of the excess moisture.
- Raspberries, blueberries and strawberries are great substitutes for the blackberries!
Tried this recipe?Let us know how it was!