Description
This Blackberry Cake recipe features a light and moist cake layered with a tangy lemon cream cheese frosting and fresh blackberries. Perfect for summer gatherings, this cake balances sweetness with the tartness of lemon and berries for a refreshing dessert.
Ingredients
Scale
Cake
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 3/4 cup warm water
Lemon Syrup
- 1 Tbsp granulated sugar
- 4 Tbsp Lemon Juice (from 1 large lemon)
Frosting
- 3 cups powdered sugar
- 3 sticks (1 1/2 cups) unsalted butter, room temperature
- 8 oz Cream cheese (softened at room temperature)
- 1/2 tsp salt (fine sea salt recommended)
- 2 Tbsp fresh lemon juice from 1 medium lemon
Topping
- 12 oz blackberries
- Crystal sprinkles (optional)
Instructions
- Prepare the Cake Batter: Separate the egg yolks and whites. In a large bowl, beat the egg yolks with 1 cup granulated sugar until pale and fluffy. Gradually add the warm water and sifted flour mixed with baking powder. Gently fold to combine the batter.
- Beat Egg Whites and Combine: In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter to maintain airiness, resulting in a light and fluffy texture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or lined cake pan. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool completely.
- Make Lemon Syrup: In a small saucepan, combine 1 tablespoon granulated sugar and 4 tablespoons lemon juice. Warm gently just until the sugar dissolves. Brush this syrup evenly over the cooled cake layers to add moisture and lemon flavor.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, salt, and 2 tablespoons fresh lemon juice. Beat until the frosting is light and fluffy.
- Assemble the Cake: Slice the cake horizontally to create layers if desired. Spread lemon cream cheese frosting between layers and over the top and sides of the cake.
- Add Blackberries and Decorations: Gently press fresh blackberries on top of the frosted cake. Optionally, sprinkle crystal sprinkles over the cake for a sparkling finish.
- Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the frosting to set and flavors to meld. Slice into 12 pieces and enjoy your delightful blackberry lemon cake!
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Ensure the cream cheese is softened to avoid lumps in the frosting.
- You can substitute blackberries with fresh blueberries or raspberries if preferred.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
