Lemon Layer Cake with Blackberries!

Summer in Washington State means blackberries are literally growing everywhere! Our grand children came to visit a few weeks ago and we picked oodles of berries everyday with the idea we would make jam. That never happened, but we ate berries fresh by the bowlful and blended them with ice cream to make blackberry shakes.By far my favorite way to use the abundance of juicy, summer berries is atop this gorgeous Lemon Layer Cake with Blackberries!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

 

The Cake: Two Layers or Three….it’s up to you

This simple cake is naturally flavored with fresh lemon juice and zest then frosted with lemon buttercream, and topped with luscious blackberries dusted with powdered sugar. You can make this cake two layers, or three. If you make a double layer you’ll need to use two 9 inch non stick cake pans, to make it triple layer you’ll need three 8″ non stick cake tins.

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

TO MAKE THIS CAKE GLUTEN FREE:

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion to make this cake gluten free but just as good: Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

The Recipe: Lemon Layer Cake with Blackberries!

Tips and what you need: all ingredients should be room temperature. You will need two 9″ inch non stick cake pans or three 8″ non stick cake tins depending on how many layers you want. You will also need a stand mixer or hand mixer. I love my Kitchen Aid Mixer! When it comes to vanilla I always prefer using vanilla paste. If you want to make this cake gluten free I recommend Jovial Gluten Free Pastry Flour.

A beautifully light lemon cake with lemon buttercream frosting topped with fresh blackberries! You can use three 8″ cakes pans or two 9″ cakes pans depending on how many layers you want.

Course:

Dessert

Cuisine:

American

Keyword:

#layer cake, blackberries, gluten free, lemon cake

Servings: 12 servings

Author: Linda Spiker

The Cake:

  • 2 1/2
    cups
    all purpose flour (or the gluten free flour of your choice, see above for my suggestion)
  • 3
    teaspoons
    baking powder
  • 1
    teaspoon
     fine sea salt
  • 1
    cup
    butter (2 sticks) room temp plus 1 tablespoon for preparing pans
  • 1/4
    cup
     coconut oil or baking oil of your choice
  • 1 1/3
    cup
    granulated sugar
  • 2
    teaspoons
     vanilla paste or 1 teaspoon vanilla extract
  • 6
     eggs, room temp
  • 1 1/3
    cups
    cultured buttermilk, room temp
  • zest of two lemons
  • 1
    pint
    fresh blackberries
  • Garnish with mint leaves or thyme even crushed pistachios if desired (basically anything green)

The Frosting:

  • 1/2
    cup
      butter room temp
  • 3
    tablespoons 
    fresh lemon juice
  • tiny pinch of sea salt
  • 4-5
    cups
    cups powdered sugar

Cake Prep:

  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:

  1. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour, OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with two or three circles (depending on if you are making two layers or three). Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Make Batter:

  1. Combine flour, baking powder and salt, set aside

  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined

  3. Add eggs one at a time, mixing well between additions

  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  5. Add lemon zest and mix until incorporated (to zest lemons scrape with a microplane just until white is exposed, then move to a new area until all the yellow is gone)

  6. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

  7. Bake for 25-30 minutes or until an inserted toothpick comes out clean

  8. Allow cakes to cool, gently remove from pans from oven discarding parchment (if using) and then frost. You can make this cake “naked” by frosting the top of each layer, or “semi naked” by frosting each layer and then spread some frosting around the sides

The Frosting

  1. Place softened butter, lemon juice, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups total). If it’s too thick add just a little more juice. When frosting is desired consistency, frost cooled cake.

  2. Right before serving: top cake with blackberries and use a screen colander or sifter to dust with powdered sugar. Add mint leaves, thyme sprigs or crushed pistachios as a garnish if desired

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

 

This entry was posted in dessert, gluten free, summer by Linda Spiker. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *