I know. Make this. Neither of you will be disappointed.
It’s completely homemade, rustic and is just the perfect combination of flavors. Lemons + Blackberries = YUM.
Here’s what you’ll need for the cake:
- 3 Cups All-Purpose Flour
- 1 Tablespoon of Baking Powder
- 1/2 Teaspoon of Salt
- 1 Cup of Unsalted Butter (Room Temperature)
- 2 Cups of Sugar
- 4 Large Eggs
- 2 Tablespoons of Lemon Zest
- 2 Tablespoons of Lemon Juice
- 1 Teaspoon of Vanilla Extract
- 1 Cup of Buttermilk
And here’s what you need for the buttercream:
- 1 Cup of Butter (Unsalted and Softened)
- 1/4 Cup of Blackberry Puree – Strained if Possible (Just throw a whole package in the Magic Bullet or whatever you use that’s equally as awesome)
- 1 Teaspoon of Vanilla Extract
- 1 Tablespoon of Lemon Zest
- A Pinch of Salt
- 5-6 Cups of Confectioner’s Sugar
Got it? Okay, now to put it together.
- Preheat your oven to 325 degrees.
- Grease two 9-inch cake pans.
- Whisk together flour, baking powder and salt.
- Use an electric mixer and on the medium/high speed, cream the butter and sugar until it’s fluffy and pale.
- Beat eggs in one at a time.
- Add in the zest and vanilla.
- Add the flour, slowly, and in three batches alternating with with lemon juice and buttermilk. Beat until just combined.
- Fill cake pans equally with the batter.
- Bake for 35 minutes. (BUT! Watch it, because this recipe is an adapted cupcake recipe. It originally called for 25 minutes so I added ten and a watchful eye. There’s nothing better than vague baking directions…am I right?)
- Check the cakes with a toothpick and if they are done, take out and allow to cool completely.
- For the icing, cream the butter on a medium speed until it’s smooth.
- Add blackberry puree. Just 1/4 cup, and set aside the rest for later.
- Add vanilla, lemon zest and salt. Mix until well combined.
- On a low speed, slowly add in the confectioner’s sugar until combined.
- Then beat on a medium high speed for 3-5 minutes. It should be light and fluffy and you should probably taste it. Good right?
Now on to the assembly:
- Use a knife to cut off the rounded tops of the cakes.
- Lay your first cake (cut side up) onto your platter.
- Remember the blackberry puree you set aside? Spoon some of it on to the first layer. As much as you want, letting it soak into the cake, but not letting it get to the edges.
- Dollop some icing on over the puree, covering it and coming a little closer to the edge. But not quite, leave a little room because it will squeeze out a bit during the next step.
- Lay your other cake on top, cut side down. This will make for prettier edges and a more level cake.
- Smooth some more icing over the top. It should look rustic and homemade. I took the tip of a wooden skewer and drug it in circles in the icing. I think it gave it a cool effect.
- Pile up fresh blackberries in the center. So pretty. I brushed a little honey on to these so they’d look a little shinier.
Next, Instagram it…because if it isn’t Instagramed, it didn’t really happen. I kid. Kinda…
All that’s left to do is share it with someone you love. I think it’s best served with a lemon wedge. It’s a very sweet cake and the tartness from the extra squeeze of lemon just takes it to the next level.
This cake is homemade and takes a couple hours to complete. So if you have the time and energy, I can’t recommend it enough. If you don’t, well then you are in luck! Make the icing as directed and spread it on to store bought pound cake, drizzle it with lemon juice and top with fresh blackberries. Totally easy, but actually looks and tastes like you took some time.