Lemon Lavender Blackberry Cake featuring both lavender and bright fresh lemon flavor! It’s layered and topped with both fresh blackberries and creamy lemon cream cheese frosting!
This Lemon Lavender Blackberry Cake is fresh tasting, delicious, and the perfect balance of tart and sweet. The cake is moist and tender, hinted with both lemon and lavender, and layered with fresh berries and luscious lemon cream cheese icing. It’s gorgeous and everyone will love it!
Lemon is definitely the star of this cake, but lavender adds a lovely hint of flavor. It’s there, and it’s nice, but it’s not overpowering. It pairs so well with the fresh taste of the lemon and berries.
I have been wanting to make this cake for a while! It features two amazing flavors: lemon and lavender. Check out my Lemon Sour Cream Cookies or more recent Olive oil Meyer Lemon Tart if, like me, you’re a lemon lover.
Recently I’ve been enjoying some new, more floral flavors. My Lemon Rosemary Olive Oil Cake is a rich, moist cake that gets a unique and lovely flavor from rosemary! I also recently bought some rose petals and made these Rosewater Shortbread Cookies!
The other floral flavor I have been enjoying using lately is…you guessed it…lavender! My first recipe with lavender was these delicious Lemon Lavender Scones! It was definitely time to use lavender again. I couldn’t help but pair it with lemon again!
WHY YOU’LL LOVE THIS CAKE
- SUPER FLAVORFUL: Flavored with lemon zest, vanilla extract, and lightly hinted with aromatic lavender.
- FRESH TASTING: Thanks to the lemon and berries.
- FRUITY: Studded and topped with blackberries for pops of color, flavor and freshness!
- MOIST AND TENDER: The almond flour and cream cheese frosting make this cake so moist and tender.
- EASY: It comes together easily and anyone can make it!
- PERFECT FOR ANY SEASON: Perfect during summer or anytime you’re craving fresh summer flavor!
WHAT ARE THE PARTS OF THIS CAKE?
- LEMON LAVENDER CAKE: It’s an easy, pantry friendly batter that makes a light, moist, flavorful cake!
- LEMON CREAM CHEESE FROSTING: Rich and light frosting made with lots of vanilla and lemon zest. It brings out the flavor of the lemon in the cake and adds to the moist texture!
- BLACKBERRIES: Blackberries are placed on top of each layer of frosting and piled on top!
WHAT IS CULINARY LAVENDER?
Culinary Lavender refers to the type of lavender and the way it’s processed. English Lavender is the most common type of lavender used for cooking. For more information about Culinary Lavender, check out Sage Creations Organic Farm’s What Makes Lavender Culinary post.
STEPS FOR MAKING THIS CAKE
- Make the layer cakes: I like to make the layer cakes the day or evening before. This gives the cakes time to cool, trim, and freeze before frosting and assembling them.
- Trim the cakes: Trimming the cakes while they’re still warm will result in tearing and you’ll probably take off more of the cake than necessary. It’s best to trim a cake that has been cooled completely or, even better, frozen. To trim the cakes, use a long serrated bread knife to carefully slice off just the top of your cakes. This will give you even layers.
- Freeze the layers: Once the cakes have cooled and you’ve trimmed them, wrap each one tightly with plastic wrap and freeze. Take them out right when you’re ready to start frosting them. Frosting a frozen cake will keep crumbs from getting into the frosting.
- Assemble the cake: Frost the top of the first layer. Arrange an even, single layer of blackberries on top. Do the same with the second layer. Frost the top of the third layer. Decorate with remaining berries as desired (or serve remaining blackberries alongside the cake). Frost the sides of the cake then scrape off excess frosting if you want a semi-naked look.
FREQUENTLY ASKED QUESTIONS ABOUT THIS CAKE
To make perfect layers, you need nonstick cake pans. You’ll want to use layer cake pans because the sides are perfectly straight. I use three of these 6×2 inch Fat Daddio’s* layer cake pans for perfect layers. These pans are layer cake pans that have straight sides. I grease them with butter and line them with parchment paper. They work great!
Put a dab of frosting on the cake stand
Dab a tablespoon or two of frosting on the cake stand or cake board before placing the first layer on it. This will help keep the cake in place while you frost it.
Freeze the layers! After you let the cake layers cool completely and trimmed them (if you plan to trim them), wrap the layers individually in plastic wrap and freeze them. Take them out of the freezer when you’re ready to frost them. Frozen cakes allow for the frosting to go on smoothly and keeps crumbs from getting into the frosting.
This recipe makes three 6 inch cake layers. If you don’t have 6 inch cake pans or want to make a different size, the batter should be enough to make two 8 or 9 inch round cake layers, one 9 by 13 inch sheet cake, or 24 cupcakes. You may need to adjust the cooking time depending on the size you go with.
This Lemon Lavender Blackberry Cake is the perfect flavor and berry filled cake for any season or occasion!Print
This three layer Lemon Lavender Blackberry Cake is buttery, moist, bright and delicious. It’s layered with lemon cream cheese frosting and filled and topped with fresh blackberries!
FOR THE LEMON LAVENDER CAKE
- 2 cups all purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 2 teaspoons culinary lavender
- 1/2 teaspoons salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon zest
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream or plain whole fat yogurt
- 1/2 cup milk
FOR THE LEMON CREAM CHEESE FROSTING
- 1/2 cup unsalted butter, room temperature
- 7 ounces cream cheese, softened to room temperature
- 1/2 teaspoon vanilla
- 1–2 tablespoons milk or heavy cream (add 1 tablespoon to start and more a little at a time if needed)
- 2 tablespoons lemon zest
- 3 1/4 –3 3/4 cups powdered sugar
- pinch of salt
FOR DECORATING THE CAKE
- 12 ounces fresh blackberries, for decorating (between layers and on top)
- lemon zest (zest directly onto top of the frosted cake immediately after frosting, if desired)
FOR THE LEMON LAVENDER CAKE
- Preheat oven to 350 F. Grease 3 6″ straight edge cake pans. Line with parchment paper.
- In a medium bowl, whisk to combine the all purpose flour, almond flour, baking powder, lavender and salt. Set aside.
- In a standing mixer fitted with the paddle attachment or in a large bowl using a hand held mixer cream the butter, sugar, and lemon zest for 4-5 minutes until light and fluffy.
- Add the eggs one at a time. Scrape down the sides of the bowl. Add the vanilla extract and mix two more minutes on medium high speed.
- Stir in half the dry ingredients with a spatula. Stir in the sour cream (or yogurt) followed by the milk. Stir in the remaining dry ingredients.
- Pour batter evenly into greased layer pans. Bake for 24-30 minutes, until a toothpick comes out clean when inserted into the center of each cake. Remove from oven and place a cooling rack on top of each cake pan and invert. The cake should fall to the rack on its own.
- Allow cakes to cool at room temperature before trimming tops. Once cooled, use a cake leveler or a sharp bread knife to trim the tops of the cakes to make sure you have even layers. Wrap the cakes in plastic wrap and freeze before frosting.
FOR THE LEMON CREAM CHEESE FROSTING
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the cream cheese on medium until combined. Turn the mixer to low and add the powdered sugar, 1 tablespoon of the milk or cream, lemon zest, vanilla extract and salt. Beat 2-3 minutes or until light and fluffy. If the frosting is too thick, add up to a tablespoon more of milk until desired consistency.
TO ASSEMBLE THE CAKE
- Dab a tablespoon of frosting in the middle of the cake stand or cake board to help keep the cake in place. Place the first layer on the cake stand. Spread an even layer of frosting overtop. Arrange an even layer of blackberries on top. Add the next cake on top and look at it from all sides to make sure it is on evenly. Spread an even layer of frosting on top and arrange another even layer of blackberries.
- Place the third layer upside down to make sure that the top is as even as possible. Use a spatula to dollop the rest of the buttercream on top and on the sides of the cake. If making a naked cake, use a cake scraper to scrape off any excess frosting. Add some or all of the remaining blackberries to the top of the cake. Zest additional lemon on top, if desired.
Keywords: cake, lemon, lavender, blackberries, layer cake, frosting
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