Indulge in the delightful combination of zesty lemon and sweet blackberries with this Ultimate Lemon Blackberry Cake. Moist, flavorful, and topped with a luscious lemon glaze, this cake is perfect for any occasion, from afternoon tea to special celebrations.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tbsp lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice
- 1 cup fresh blackberries (plus extra for garnish)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the blackberries.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, mix together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top and let it set. Garnish with extra blackberries if desired.
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