Super Easy Lemon Blackberry Cake Recipe
If you’re looking for a simple and stunning dessert, this super easy lemon blackberry cake recipe is perfect. It’s light, moist, and packed with a tangy lemon flavor and bursts of blackberry goodness.
Servings: servings
Equipment
- 1 Electric mixer
- 1 9x13 inch pan
- 1 sheet parchment paper optional
Ingredients
Cake
- 2 cups cake flour using the spoon and level method
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup lemon juice freshly shqueezed
- 2 large lemon's zest
- 1/2 cup full-fat sour cream room temperature
- 8 ounces (225 g) fresh blackberries washed and dried
Whipped topping
- 1 1/2 cups heavy whipping cream chilled
- 1 1/2 tablespoons powdered sugar
- 1 cup fresh blackberries washed and dried
- 1 large lime thinly sliced
Instructions
Cake
- Preheat oven to 350°F. Grease and dust with flour a 9x13-inch cake pan (or line the bottom and sides with parchment paper)
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt for about a minute.2 cups (473.18 ml) cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- In the large bowl of an electric mixer, beat together the oil and sugar at high speed for a minute, then reduce to medium speed.3/4 cup (177.44 ml) vegetable oil, 1 cup (200 g) granulated sugar
- Gradually add the eggs, one at a time, mixing in between each one. Stir in the vanilla, lemon juice, and zest.3 large eggs, 1 teaspoon pure vanilla extract, 1/4 cup (59.15 ml) lemon juice, 2 large lemon's zest
- Switch the mixer to low speed. Add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.1/2 cup (115 g) full-fat sour cream
- Fold the blackberries into the batter using a spatula.8 ounces (226.8 g) (225 g) fresh blackberries
- Pour the cake batter into the prepared cake pan. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely before adding the toppings
Whipped topping
- In a large mixing bowl for an electric mixer, use the whisk attachment to beat together the cream and powdered sugar at high speed until stiff peaks form.1 1/2 cups (354.88 ml) heavy whipping cream, 1 1/2 tablespoons (1.5 tablespoons) powdered sugar
- Spread the whipped topping on top of the completely cooled cake and decorate it with fresh blackberries and lemon slices.1 cup (144 g) fresh blackberries, 1 large lime
Notes
Add-ons & Substitutions
- Lemon Curd: Add a layer of lemon curd between the cake layers for extra tang.
- Fresh Fruit Garnish: Use fresh fruit like raspberries or blueberries if blackberries are hard to find.
- Greek Yogurt: Use Greek yogurt instead of sour cream if you don't have any at hand.
- Cream Cheese Topping: Replace the whipped cream topping with cream cheese frosting for a richer finish. The cream cheese frosting from these Cinnamon Roll Cupcakes is an amazing choice!
Expert Tips
- Always use room temperature ingredients (eggs and sour cream) for the best results, as they mix more evenly and create a smoother batter.
- Spoon and level the cake flour into your measuring cup to avoid packing it, which can lead to a dense cake.
- To avoid blackberries from sinking, toss them in a little flour before folding them into the batter. This helps suspend them throughout the cake.
- Gently fold the blackberries into the batter to prevent them from sinking to the bottom layer.
- For an even bake, rotate the cake pans halfway through the cooking time.
- Allow the cake to cool completely on a wire rack before adding the whipped cream topping to avoid melting.
Tips for Choosing Fresh Lemons
- Lemons should feel firm when you squeeze it lightly, but not hard
- Look for smooth, bright yellow skin. Wrinkles or dull skin could be a sign the lemon is drying out or losing moisture.
- Look for a lemon that has a slightly oval shape, rather than one that's too round or overly flat. A more elongated, uniform shape tends to indicate a fresher lemon.
Tips for Zesting a Lemon
- Use a microplane grater, zester, or the fine side of a box grater
- Wash the lemon first to reduce any residues or wax on the outer layer
- Hold the lemon in one hand and your grater or zester in the other. Lightly drag the lemon across the grater, only zesting the yellow part of the skin. Be sure to rotate the lemon as you go, avoiding the white pith underneath since it’s bitter.
- Fresh zest is best used right away to keep its vibrant flavor, but you can store it in the fridge in an airtight container for up to a few days.
