Lemon Blackberry Layer Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 658kcal

Author: Becky Hardin - Easy Dessert Recipes

Combine the flavor of lemon with fresh blackberries to create a flavorful Lemon Blackberry Cake. You can cover it with a light homemade frosting and add fruit on top to complete this delicious dessert.

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Equipment

Kitchen Scale (optional)
3 9-inch Round Cake Pan
Stand Mixer

Ingredients

For the Lemon Cake

2½ cups all-purpose flour 300 grams
3.4 ounces lemon pudding mix 96 grams (1 box)
2 teaspoons baking powder 8 grams
1 teaspoon kosher salt 3 grams
½ teaspoon baking soda 3 grams
1½ cups granulated sugar 300 grams
4 large eggs 200 grams
¾ cup sour cream 170 grams
½ cup water 114 grams
⅓ cup vegetable oil 67 grams
¼ cup lemon juice 57 grams, from 2 lemons

For the Blackberry Cream Cheese Frosting

16 ounces cream cheese 454 grams, room temperature (2 bricks)
1 cup unsalted butter 226 grams, room temperature (2 sticks)
1½ cups powdered sugar 170 grams
1 cup fresh blackberries 144 grams
2 teaspoons pure vanilla extract 8 grams
⅛ teaspoon kosher salt

Instructions

Preheat the oven to 350°F. Prep 3 9-inch cake pans by spraying them with nonstick spray. Set aside.
In a small mixing bowl, combine the flour, pudding mix, baking powder, salt, and baking soda.
2½ cups all-purpose flour, 3.4 ounces lemon pudding mix, 2 teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda
In a large mixing bowl, whisk the sugar eggs, sour cream, water, vegetable oil, and lemon juice together. Add in the flour mixture and whisk until the flour is incorporated.
1½ cups granulated sugar, 4 large eggs, ¾ cup sour cream, ½ cup water, ⅓ cup vegetable oil, ¼ cup lemon juice
Evenly divide the batter between the 3 prepped cake pans.
Place into the preheated oven to bake for 18-20 minutes or until a toothpick inserted comes out clean or with moist crumbs. Set aside to cool.
Make the blackberry frosting by adding all of the frosting ingredients to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on high for 4 minutes.
16 ounces cream cheese, 1 cup unsalted butter, 1½ cups powdered sugar, 1 cup fresh blackberries, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt
Once the cakes are cooled, remove from the pans. Place one cake layer on a plate or cake stand.
Spread about ¼ cup of the frosting over the cake. Top with a second layer of cake and spread more frosting on it. Top with the last cake layer. Spread the remaining frosting on the top and around the sides of the cake.
Top with lemon slices and blackberries if you so desire. Slice and serve!

Notes

Decorate your cake with blackberries and lemon slices to go with the Lemon Blackberry Cake flavor and theme.
Use a toothpick to check the center of the cake to make sure it’s cooked all the way through before removing the cake from the oven.
Let your cakes cool before removing them from the pan. If you try to remove them too soon, the cake might start falling apart.

Storage: Store lemon blackberry cake in an airtight container in the refrigerator for up to 4 days.

Nutrition