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Lemon Blackberry Cake Recipe

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4.3 from 27 reviews

This luscious Lemon Blackberry Cake combines a moist lemon-infused batter studded with fresh blackberries, layered with a rich lemon curd mascarpone cream, and topped with macerated blackberries for a perfectly balanced dessert bursting with bright citrus and berry flavors. Ideal for spring or summer gatherings, this cake features a tender crumb and a creamy, tangy frosting that complements the sweet tartness of blackberries.

Ingredients

Cake Batter

  • 150 grams granulated sugar
  • 1 lemon, zested
  • 1/2 teaspoon fine sea salt
  • 150 grams all-purpose flour (plus 15 grams for coating blackberries)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 large eggs, room temperature
  • 125 grams unsalted butter, softened
  • 100 grams full fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 150 grams blackberries (fresh or frozen)

Macerated Blackberries

  • 250 grams blackberries (fresh or frozen)
  • 1/2 lemon, juiced
  • 2 tablespoons granulated sugar

Lemon Curd Mascarpone

  • 3 egg yolks
  • 90 grams granulated sugar
  • 1 lemon, zested
  • 60 grams lemon juice
  • 1/4 teaspoon fine sea salt
  • 225 grams mascarpone (8 ounces)

Lemon Whipped Cream

  • 200 grams heavy cream, cold

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center to ensure even baking.
  2. Prepare Lemon Sugar Mixture: In a medium bowl, combine sugar and lemon zest by rubbing the zest into the sugar with your fingers until fragrant and slightly clumpy.
  3. Mix Dry Ingredients: Add flour, baking soda, baking powder, and salt to the sugar mixture then whisk thoroughly to combine all dry ingredients evenly.
  4. Add Wet Ingredients: Incorporate softened butter, Greek yogurt, eggs, and vanilla extract into the dry mixture. Use a paddle attachment on medium-low speed until just combined, then increase to high speed for 30 seconds to aerate the batter.
  5. Fold in Blackberries: Toss 150 grams of blackberries with 15 grams of flour to prevent sinking. Gently fold the coated blackberries into the batter using a spatula.
  6. Prepare Cake Pan: Spray your cake pan with baking spray, then pour the batter evenly and smooth the top with a rubber spatula.
  7. Bake Cake: Bake for 30 minutes, rotate the cake 180 degrees, then bake for an additional 20-25 minutes. Test doneness by inserting a toothpick; it should come out clean.
  8. Cool Cake: Remove the cake and allow to cool in the pan for 10 minutes before removing the springform ring. Cool completely on a wire rack.
  9. Macerate Blackberries: In a medium bowl, combine 250 grams blackberries, sugar, and lemon juice. Stir and let macerate at room temperature or refrigerate overnight if preparing in advance.
  10. Make Lemon Curd: In a heatproof bowl or double boiler, whisk egg yolks, sugar, salt, lemon zest, and lemon juice. Simmer water in a saucepan and place the bowl over it, whisking constantly until the mixture thickens like mayonnaise.
  11. Incorporate Mascarpone: Remove from heat and gradually whisk in cold mascarpone by spoonfuls until smooth. Cover surface with plastic wrap and chill until cold and thick.
  12. Whip Cream: Whip cold heavy cream until almost stiff peaks form, careful not to overwhip. Reserve about 75 grams for garnish.
  13. Combine Whipped Cream and Lemon Curd: Gently fold half of the whipped cream into the lemon curd, then fold in the remaining cream until fully combined.
  14. Assemble Cake: Level the cake top if needed. Slice cake horizontally into two layers.
  15. Layer Bottom Cake and Filling: Place the bottom layer on a serving dish, spread half of the lemon curd whipped cream evenly over it.
  16. Prepare Blackberry Filling: If fresh blackberries were used, mash half of the macerated blackberries to create a softer filling. Spread half of the macerated (not mashed) blackberries evenly over the cream.
  17. Add Top Layer: Place the top cake layer over the filling and press gently.
  18. Top with Whipped Cream and Blackberries: Spread the remaining lemon curd whipped cream on top in loose swoops. Spoon reserved lemon curd on top and swirl. Finish by spooning remaining macerated blackberries over the top.
  19. Chill (Optional): For best slicing, allow the cake to chill in the refrigerator for 1–2 hours before serving, though it can be served immediately.

Notes

  • Coating blackberries with flour prevents them from sinking during baking.
  • Use room temperature eggs to ensure even mixing and better texture.
  • Macerating blackberries enhances their sweetness and juiciness.
  • Fan or convection oven settings may require slightly reduced baking times.
  • The cake can be made one day in advance and stored covered in the fridge.
  • For a dairy-free version, substitute mascarpone and cream with appropriate vegan alternatives.
  • Be careful not to overwhip the cream to avoid turning it into butter.

Find it online: https://justsosavory.com/lemon-blackberry-cake-recipe/