Lemon Blackberry Cake Recipe

If you’re craving a dessert that perfectly balances bright citrus zing with juicy berry sweetness, this Lemon Blackberry Cake Recipe is absolutely for you. Imagine tender layers of moist lemon-infused cake dotted with fresh blackberries, layered with a luxurious lemon curd mascarpone cream, and topped with whipped cream and macerated berries. It’s the kind of treat that gleams with sunshine and feels like a celebration in every bite. Whether you’re serving friends or indulging yourself, this cake brings both elegance and comfort to the table with its vibrant flavors and inviting texture.

Ingredients You’ll Need

This Lemon Blackberry Cake Recipe relies on a handful of simple yet carefully chosen ingredients that work together beautifully to create a cake that’s bursting with flavor, moistness, and color. Each component plays an essential role, from the bright zest of lemon to the rich mascarpone that makes the filling so dreamy.

• Granulated sugar (150 grams): Sweetens the cake and helps create a tender crumb.
• Lemon zest (from 1 lemon): Provides that fresh, tangy aroma that wakes up the cake.
• Fine sea salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
• All-purpose flour (150 grams + 15 grams for coating berries): The structural base of the cake, ensuring it’s soft yet sturdy.
• Baking soda (½ teaspoon): Helps the cake rise and stay light.
• Baking powder (½ teaspoon): Adds additional lift and softness.
• Eggs (2 large, room temperature): Bind the ingredients and contribute to the cake’s richness.
• Unsalted butter (125 grams, softened): Adds buttery flavor and moistness.
• Full-fat Greek yogurt (100 grams): Keeps the cake tender and adds a subtle tang.
• Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, sweet note.
• Blackberries (150 grams + 250 grams fresh or frozen): The star fruit, bringing pops of juicy color and tartness.
• Lemon juice (from ½ lemon + 60 grams): Adds brightness to both the berries and the lemon curd.
• Egg yolks (3): Create a luscious base for the lemon curd mascarpone.
• Additional sugar for lemon curd (90 grams) and macerating berries (2 tablespoons): Sweetens the curd and berries just right.
• Mascarpone (225 grams): Gives the filling its creamy, rich texture.
• Heavy cream (200 grams, cold): Whipped into clouds to blend with lemon curd for the ultimate frosting.

How to Make Lemon Blackberry Cake Recipe

Step 1: Prepare Your Oven and Zest Sugar

Start by preheating your oven to 350°F, positioning a rack in the middle for even heat. In a bowl, rub the lemon zest into the sugar with your fingers until it becomes fragrant and slightly clumpy. This simple step infuses the sugar with citrus oils that make the cake exceptionally aromatic.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, baking soda, baking powder, and salt in the lemon-scented sugar mixture. These ingredients form the backbone of your cake’s delightful texture – tender, yet just sturdy enough to hold the luscious layers.

Step 3: Combine Wet Ingredients and Batter

Add the softened butter, Greek yogurt, eggs, and vanilla extract to the dry mix. Using a mixer fitted with a paddle attachment, first gently blend on medium-low until just combined, then crank to high for 30 seconds for a light and fluffy batter. This step ensures your cake rises beautifully and isn’t dense.

Step 4: Coat Blackberries and Fold Into Batter

Toss 150 grams of blackberries with 15 grams of flour. This coating keeps the berries evenly distributed in the cake without sinking to the bottom. Fold these floured berries gently into the batter with a spatula, taking care not to bruise them too much, preserving their bursting fresh flavor.

Step 5: Bake the Cake

Spray your cake pan, pour in the batter, and smooth the top with a spatula. Bake for 30 minutes, then rotate the pan and continue baking for another 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before taking off the springform ring. Let the cake cool completely — patience here pays off!

Step 6: Macerate the Blackberries

While the cake cools, mix remaining blackberries with sugar and lemon juice. Let them sit at room temperature to macerate, releasing their sweet juices perfect for topping and layering this cake. If preparing ahead, refrigerate overnight for even more flavor depth.

Step 7: Make the Lemon Curd Mascarpone

Whisk egg yolks, sugar, salt, lemon zest, and juice in a heatproof bowl. Set this over simmering water, whisking constantly until thickened to a mayonnaise-like consistency. Immediately whisk in cold mascarpone spoonful by spoonful until silky smooth. Chill under plastic wrap to set—this vibrant cream is the magic that ties the cake together.

Step 8: Prepare Lemon Whipped Cream

Whip cold heavy cream until it almost holds stiff peaks. Fold half into the chilled lemon curd mascarpone, then fold in the remaining cream gently for a light yet creamy frosting that’s perfectly balanced with lemony brightness.

Step 9: Assemble Your Cake

If desired, level the top of the cake with a serrated knife to create neat layers. Slice the cake horizontally into two layers. Place the bottom layer on a platter, spread half the lemon curd whipped cream over it, then scatter half the macerated blackberries (mashing some if fresh) evenly across the layer. Top with the second cake layer and spread the remaining lemon cream on top, swirling extra lemon curd into the frosting. Finish by spooning remaining blackberries on top for a show-stopping look and burst of flavor.

How to Serve Lemon Blackberry Cake Recipe

Garnishes

Fresh blackberries and thin lemon zest curls are the perfect finishing touch. They add a gorgeous pop of natural color and reinforce the fruity, citrusy notes of the cake, making each slice feel like a masterpiece.

Side Dishes

This cake pairs wonderfully with a cup of fragrant Earl Grey tea or a glass of sparkling wine. The tea complements the lemon’s brightness, while the bubbles in the wine contrast beautifully with the cake’s creaminess—making a simple dessert feel like a special occasion.

Creative Ways to Present

Try serving this cake on a rustic wooden board with scattered fresh mint leaves around for color contrast. Or plate individual slices with a dollop of additional whipped cream and a few fresh blackberries for an elegant dessert presentation that will wow your guests every time.

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Blackberry Cake Recipe fresh by storing leftovers in an airtight container in the refrigerator. This will keep the cake moist and the lemon curd mascarpone fresh for up to 3 days—perfect for savoring over time without losing any of that vibrant flavor.

Freezing

If you want to enjoy this cake later, you can freeze it. Wrap it tightly in plastic wrap, then foil, to protect it from freezer burn. When ready, thaw it overnight in the refrigerator and give it a gentle re-whip of cream if needed before serving.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t recommended. However, letting a chilled slice sit at room temp for 15-20 minutes before serving softens the texture and helps flavors blossom beautifully.

FAQs

Can I use frozen blackberries for this Lemon Blackberry Cake Recipe?

Absolutely! Frozen blackberries work great, especially if fresh ones are not available. Just make sure to coat them with flour and gently fold into the batter. If using frozen berries in the macerated mix, allow them to thaw to release their juices.

What if I don’t have mascarpone? Can I substitute it?

You can substitute mascarpone with full-fat cream cheese mixed with a little heavy cream or sour cream, but it will slightly alter the texture and flavor. Mascarpone’s richness and smoothness are key to the luxurious filling of this Lemon Blackberry Cake Recipe.

How long does the cake take to bake?

The cake bakes for about 50 to 55 minutes total, including rotating halfway through. Always do the toothpick test to ensure it’s fully baked: it should come out clean or with a few moist crumbs.

Can I make the lemon curd mascarpone ahead of time?

Yes! Making the lemon curd mascarpone a day ahead actually enhances the flavors. Store it chilled in an airtight container until ready to whip and assemble the cake.

Is this cake suitable for a large gathering?

Definitely. This Lemon Blackberry Cake Recipe makes about 12 servings and looks beautiful on a dessert table. It’s a crowd-pleaser that’s impressive but surprisingly easy to make in larger quantities.

Final Thoughts

Nothing brightens a day quite like the zingy freshness of lemon combined with the jewel tones of blackberries in this Lemon Blackberry Cake Recipe. It’s a slice of sunshine that’s filled with layers of luscious cream and bursts of berry goodness. I truly hope you give this recipe a whirl—it’s a delicious way to celebrate simple, fresh ingredients with love and flair!

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