HOW DO YOU MAKE A PERFECT LAYER 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 6x2 inch Fat Daddio's * layer cake pans for perfect layers.

HOW DO I PREVENT CRUMBS FROM GETTING IN THE FROSTING?

After cooling and trimming your cakes, wrap the layers individually in plastic wrap and freeze them. Frozen cakes allow for the frosting to go on smoothly and keeps crumbs from getting into the frosting.

WHAT CAN I USE INSTEAD OF 6 INCH CAKE PANS?

This blackberry and lemon cake recipe makes three 6 inch cake layers. 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 will need to adjust the cooking time depending on the size you go with.

Lemon Blackberry Cake

Description

This three layer Lemon Blackberry Cake is moist, fresh and delicious. It’s layered with lemon cream cheese frosting and filled and topped with fresh blackberries!

Ingredients

Units

LEMON CAKE

2 cups all purpose flour
1/2 cup almond flour
2 teaspoons baking powder
2 teaspoons culinary lavender* (optional)
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, room temperature
1/2 cup whole milk, room temperature

LEMON CREAM CHEESE FROSTING

1/2 cup unsalted butter, room temperature
7 ounces cream cheese*, full fat, room temperature
1/2 teaspoon vanilla extract
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

BLACKBERRY FILLING

12 ounces fresh blackberries, for the layers and topping

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Instructions

LEMON 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 26-32 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.

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.

DECORATING 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 frosting 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.

Notes

Lavender: If you do not have lavender or don’t want to use it, you can simply leave it out of the recipe. The cake will still be delicious!

Storage: Store leftover blackberry lemon cake in an airtight container in the refrigerator for 4-5 days. I wouldn’t recommend storing at room temperature because of the cream cheese frosting. Freeze leftover cake slices in an airtight container for up to 30 days. Unwrap and thaw slices on a plate in the fridge about 2 hours before serving. The cake layers can be frozen. Wrap the cooled cake layers in a layer of plastic wrap followed by a layer of aluminum foil. Write “lemon cake” and the use by date on the aluminum foil. Place layers in a large freezer safe container and freeze for up to 30 days. Thaw the layers in the refrigerator while they are still wrapped.

Cream cheese: Use full fat, block cream cheese. Do not use cream cheese spread.

Keywords: cake, lemon, lavender, blackberries, layer cake, frosting, blackberry, spring, Easter, cream cheese frosting