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Lemon Lavender Blackberry Cake

  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 slices 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

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! 


Scale

Ingredients

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
  • 12 tablespoons milk or heavy cream (add 1 tablespoon to start and more a little at a time if needed)
  • 2 tablespoons lemon zest
  • 3 1/43 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)

Instructions

FOR THE LEMON LAVENDER CAKE

  1. Preheat oven to 350 F. Grease 3 6″ straight edge cake pans. Line  with parchment paper. 
  2. In a medium bowl, whisk to combine the  all purpose flour, almond flour, baking powder, lavender and salt. Set aside.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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

  1. 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

  1. 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. 
  2. 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