Lemon blackberry cake
Lemon blackberry cake is a delicious summer dessert featuring fresh fruit and lemon sponge topped with an amazing lemon frosting. This moist cake is perfect for summer, or you can use frozen berries to transform it into a beautiful layer cake for your Christmas table.
Servings: 12 portions
Calories: 349kcal
Equipment
- 1 loaf tin https://amzn.to/3T4dRH9
Ingredients
For the lemon blackberry cake
- 2 sticks butter
- 1 cup granulated sugar
- 4 eggs
- 3 tablespoons lemon juice
- ¼ cups Greek yogurt
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup blackberries
For the lemon frostng
- 1 cup Greek yogurt
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Pre-heat your oven to 175 degrees and grease your loaf tin. I reccomend lining your tin with parchement paper.
- Beat the butter with the sugar until creamy and light in color. This is easiest if you take the butter out of the fridge well in advance and let it come to temperature.
- Add the eggs one at a time. It is important that you do not add the next egg until the previous egg is completely incorporated.
- Stir in the lemon juice, Greek yogurt and milk into the mixture until you have a smooth batter.
- add the flour, baking powder and salt and mix until you have a smooth batter. Be careful not to overmix!
- Spoon the blackberries into the batter and pour the mixture into your cake tin.
- Place the cake in the center of the oven and bake for 50-60 minutes.
- Remove the cake from the oven and let it cool completely before decorating it with the frosting and fresh blackberries.
Notes
You can use both fresh and frozen blackberries for this recipe!
Nutrition
Calories: 349kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 234mg | Potassium: 83mg | Fiber: 1g | Sugar: 27g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg