Description
This lemon blackberry cake is light, fluffy, and bursting with fresh flavor. Layered with tangy lemon cake, sweet blackberry compote, and topped with a velvety mascarpone frosting, it’s the perfect fruity dessert for spring and summer gatherings.
Ingredients
For the Cake Layers:
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2 ½ cups cake flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter (room temperature)
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¼ cup vegetable oil
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1 ½ cups granulated sugar
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4 egg whites
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1 tablespoon lemon zest
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⅓ cup fresh lemon juice
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1 teaspoon vanilla extract
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1 cup buttermilk (room temperature)
For the Blackberry Filling:
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1 ½ cups fresh or frozen blackberries
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2–3 tablespoons granulated sugar
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1 tablespoon lemon juice
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1 tablespoon cornstarch + 1 tablespoon water (for slurry)
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Pinch of salt
For the Mascarpone Frosting:
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8 oz mascarpone cheese
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½ cup heavy cream
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½ cup powdered sugar (adjust to taste)
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1 teaspoon vanilla extract
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2–3 tablespoons blackberry compote (from filling)
Instructions
1. Preheat oven and prep pans:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Make the cake batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter, oil, and sugar until fluffy. Add egg whites one at a time. Mix in lemon zest, juice, and vanilla.
Alternate adding flour mixture and buttermilk, mixing gently until just combined.
3. Bake the cake:
Divide batter evenly between pans. Bake for 22–25 minutes or until a toothpick comes out clean. Let cool completely before layering.
4. Prepare blackberry filling:
In a small saucepan, combine blackberries, sugar, lemon juice, and salt. Simmer until berries break down. Add cornstarch slurry and cook until thickened. Cool before use.
5. Make mascarpone frosting:
Beat mascarpone and heavy cream until smooth. Add powdered sugar, vanilla, and a few tablespoons of cooled blackberry filling for color and flavor.
6. Assemble the cake:
Place one cake layer on a stand. Spread blackberry filling and a layer of frosting. Repeat with remaining layers. Frost the top and sides. Chill before slicing.
Notes
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Make ahead: Cake layers and blackberry compote can be made 1 day in advance and refrigerated.
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Storage: Store covered in the fridge for up to 3 days.
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Vegan option: Use plant-based milk, vegan butter, and egg substitutes.
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Gluten-free: Use a 1:1 gluten-free flour blend.
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Low sugar: Reduce sugar in the compote and use a sugar substitute in the cake.
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Serving suggestion: Garnish with fresh blackberries, lemon slices, or edible flowers.
- Prep Time: 30Min
- Cook Time: 25Min
- Category: Dessert, Cakes
- Method: Oven
- Cuisine: American, Spring/Summer Inspired
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 295 kcal
- Sugar: 21.5 g
- Sodium: 180 mg
- Fat: 13.2 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 5.4 g
- Trans Fat: 0 g
- Carbohydrates: 39.0 g
- Fiber: 1.8 g
- Protein: 3.5 g
- Cholesterol: 55 mg
Keywords: lemon blackberry cake, lemon berry cake, fruit layer cake, blackberry dessert, mascarpone frosting cake, spring cake, brunch cake