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Lemon Blackberry Cake

Lemon Blackberry Cake: A Refreshing Summer Delight

Discover the delightful Lemon Blackberry Cake, a perfect summer treat combining zesty lemon and tart blackberries for a refreshing dessert experience.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Provides sweetness; feel free to adjust to taste.
  • 1 tablespoon Lemon Zest Adds brightness and aroma; fresh zest yields the best flavor.
  • 1/2 teaspoon Fine Sea Salt Enhances flavor; kosher salt can be used as an alternative.
  • 2 cups All-Purpose Flour Provides structure; ensure it is measured correctly for best results.
  • 1 teaspoon Baking Soda Key leavening agent; make sure it's fresh for optimal rise.
  • 1 teaspoon Baking Powder Key leavening agent; make sure it's fresh for optimal rise.
  • 3 large Eggs Bind ingredients and add moisture; large eggs at room temperature mix best.
  • 1/2 cup Unsalted Butter Adds richness and moisture; use room-temperature butter for better incorporation.
  • 1 cup Full Fat Greek Yogurt Contributes moisture and acidity for cake texture; can substitute with sour cream.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; pure vanilla extract is highly recommended.
  • 2 cups Blackberries Offers freshness and tartness; can be swapped with blueberries or raspberries.
For the Filling
  • 1/2 cup Lemon Juice Provides acidity; fresh juice enhances flavor over bottled varieties.
  • 2 large Egg Yolks Adds richness for the lemon curd; essential for a creamy filling.
  • 1 cup Mascarpone Cheese Gives a creamy texture and stability to whipped cream.
  • 1 cup Heavy Cream Adds richness to the whipped cream; ensure it's cold for proper whipping.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Combine granulated sugar with lemon zest and rub them together until fragrant.
  3. In a separate bowl, cream together the softened butter and yogurt until light and fluffy.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Toss the blackberries in a small amount of flour and fold into the batter.
  6. Pour the mixture into prepared cake pans and bake for 30-55 minutes.
  7. Let the cakes cool in their pans for about 10 minutes before inverting them onto a wire rack.
  8. Prepare the macerated blackberries with lemon juice and sugar, letting them sit for 15-20 minutes.
  9. Whisk together egg yolks, sugar, and lemon zest over simmering water until thickened.
  10. Stir in mascarpone cheese into the cooled lemon curd until smooth.
  11. In a chilled bowl, whip the heavy cream until stiff peaks form and fold into the lemon curd.
  12. Assemble the cake with lemon curd mixture and macerated blackberries layered between cake layers.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 75mgSodium: 200mgPotassium: 200mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Refrigerate the assembled cake for at least an hour before serving for better flavor melding.

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