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Lemon Blackberry Cake

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A bright, tender Lemon Blackberry Cake that balances sweet richness with fresh citrus brightness, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour, sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, at room temperature
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blackberries, fresh or thawed

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the milk, lemon juice, and lemon zest until evenly mixed.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the blackberries gently.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use room temperature ingredients for better mixing. Store covered at room temperature for up to 2 days.

Nutrition

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