#LemonBlackberryLayeredCake #CakeRecipe
This Lemon Blackberry Layered Cake is a delicious mix of sweet and tart flavours! The moist lemon cake layers are filled and topped with a creamy blackberry frosting for a truly decadent treat.
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1/2 cup buttermilk
- 2 cups fresh blackberries
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 3 cups confectioners’ sugar
Directions:
- Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract, lemon juice, and buttermilk and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make the blackberry frosting. In a medium saucepan, combine the blackberries, cornstarch, and sugar. Cook over medium-high heat, stirring frequently, until the blackberries have broken down and the mixture has thickened, about 5 minutes. Remove the pan from the heat and stir in the melted butter. Allow the mixture to cool completely.
- In a large bowl, beat together the confectioners’ sugar and cooled blackberry mixture until light and fluffy.
- To assemble the cake, place one of the cooled cake layers onto a serving plate. Spread half of the blackberry frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Serve immediately.