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Lemon Blackberry Cake Recipe

Lemon Blackberry Cake Recipe
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★★★★★

4.9 from 7 reviews

This Lemon Blackberry Cake is a delightful, layered dessert combining fresh blackberries with a light, fluffy lemon-flavored cake. It features a luscious mascarpone and blackberry frosting that balances tartness and sweetness, perfect for spring or summer celebrations.

Ingredients

Scale

Blackberry Filling

  • 4 cups Blackberries
  • 1/2 cup Sugar
  • 1 tbsp Lemon Juice
  • 1 tsp Almond Extract
  • 1 tbsp Cornstarch
  • 2 tbsp Water

Cake Batter

  • 8 oz Mascarpone (cold)
  • 1/2 cup Unsalted Butter (room temperature)
  • 1/2 cup Vegetable Oil
  • 2 tbsp Lemon Zest
  • 2 cups Sugar
  • 6 Egg Whites (room temperature)
  • 2 tsp Lemon Extract
  • 2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 3 cups Cake Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 3/4 cup Whole Milk (room temperature)
  • 1/4 cup Lemon Juice (room temperature)
  • 1 cup Unsalted Butter (room temperature)
  • 1 cup Blackberries (cut in half, for folding into batter)

Blackberry Frosting

  • 8 oz Mascarpone (cold)
  • 1 cup Unsalted Butter (room temperature)
  • 5 cups Powdered Sugar
  • 3 tbsp Blackberry Filling (room temperature, from above)
  • 1/2 tsp Almond Extract

Instructions

  1. Prepare Blackberries: Set aside 1 cup of blackberries and cut them all in half for folding into the batter later.
  2. Make Blackberry Filling: In a saucepan over medium heat, combine 4 cups of fresh blackberries, 1/2 cup sugar, and 1 tbsp lemon juice. Cook for 10 minutes until blackberries juice and soften, then reduce heat to medium-low and simmer for 15-20 minutes until fully softened.
  3. Thicken Filling: Mix cornstarch and water to form a slurry. Add to the blackberry mixture and stir constantly for about 5 minutes until thickened to jam-like consistency. Stir in almond extract, then set aside to cool completely.
  4. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Spray three 8-inch cake pans with nonstick spray and set aside.
  5. Mix Dry Ingredients: In a large bowl, whisk together cake flour, baking powder, baking soda, and kosher salt. Set aside.
  6. Cream Wet Ingredients: In a stand mixer fitted with a paddle attachment, cream together 8 oz mascarpone, 1/2 cup unsalted butter, vegetable oil, lemon zest, and 2 cups sugar on medium speed for 5 minutes until light and fluffy. Scrape sides of bowl.
  7. Add Egg Whites and Extracts: With mixer on low, add 6 egg whites one at a time, fully incorporating each before adding the next. Scrape bowl and add vanilla, lemon, and almond extracts. Mix just until combined.
  8. Combine Mixtures: Add half the dry ingredients to the wet mix, mixing on low just until combined (about 20 seconds). Pour in milk and lemon juice, mix just until combined. Scrape bowl and add remaining dry ingredients, mixing gently to combine.
  9. Fold in Blackberries: Fold in the reserved 1 cup halved blackberries carefully into the batter.
  10. Bake Cakes: Divide batter evenly into three prepared pans. Bake for 28-32 minutes on center oven rack. Cool in pans for 5 minutes, then invert onto wire racks to cool completely.
  11. Make Frosting: In a clean stand mixer bowl, cream 8 oz mascarpone and 1 cup butter on medium-low for 30 seconds until smooth. Add 2 1/2 cups powdered sugar, mixing until just combined (30 seconds). Add 3 tbsp cooled blackberry filling and almond extract, then the remaining 2 1/2 cups powdered sugar. Mix until smooth and fluffy, about 1 minute.
  12. Assemble Cake: Place one cake layer on a stand. Spread a thin layer of frosting over the top. Pipe a frosting border around the edge and fill the center with half the blackberry jam filling. Repeat layering and filling with the second cake layer. Top with the third layer and spread a thin crumb coat of frosting over the entire cake. Refrigerate for 30 minutes.
  13. Final Frosting and Garnish: Apply the remaining frosting over the chilled cake evenly. Garnish with fresh blackberries or seasonal fresh fruit as desired. Serve chilled or at room temperature.

Notes

  • Use room temperature ingredients for better mixing and fluffier cake texture.
  • Be careful not to over-mix the batter once the flour is added to keep the cake light and tender.
  • Allow cakes to cool completely to prevent frosting from melting.
  • Blackberry filling can be made ahead and refrigerated overnight for convenience.
  • Substitute fresh blackberries with frozen if fresh are unavailable, but thaw and drain excess liquid.
  • This cake freezes well—wrap tightly after assembly and freeze for up to 2 months.
  • Ensure mascarpone is cold when creaming and frosting for best texture.

Nutrition

Keywords: Lemon Blackberry Cake, layered cake, mascarpone frosting, fresh berries, summer cake

Find it online: https://thefoodrecipe.com/lemon-blackberry-cake-recipe/