Blackberry Lemon Drip Cake
A delightful and visually stunning cake combining the sweet-tart flavor of blackberries with refreshing lemon, perfect for spring and summer gatherings.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the cake
- 2 cups all-purpose flour Light and airy, forming the base of our cake.
- 1.5 teaspoons baking powder This baking soda's cousin that gives our creation a delightful rise.
- 0.5 teaspoons baking soda For a subtle lift and soft crumb.
- 0.5 teaspoons salt Enhances the sweetness, balancing flavors beautifully.
- 0.5 cups unsalted butter, softened Adds richness and moisture to the cake.
- 1 cups granulated sugar Sweetness that sparkles through the cake layers.
- 2 large eggs Provides structure and tenderness to each slice.
- 1 teaspoon vanilla extract Adds aromatic warmth.
- 1 cups buttermilk Makes every bite tender.
- 1 zest lemon Captures the essence of summer.
- 1 cups fresh blackberries Sweet-tart bursts of flavor.
- 1 cups powdered sugar (for glaze) Transforms into a sweet glaze.
- 2-3 tablespoons fresh lemon juice (for glaze) Elevates the sweetness.
- to taste optional fresh blackberries, lemon slices, and edible flowers (for decoration) Completes visual allure.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mixing
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add your dry ingredients to this mixture, alternating with the buttermilk. Gently fold in the lemon zest and fresh blackberries.
Baking
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack.
Glazing and Decorating
- Prepare the lemon glaze by whisking powdered sugar and fresh lemon juice together until smooth. Adjust the consistency as needed.
- Layer one cake on a serving plate, drizzle with lemon glaze, then add the second layer and pour more glaze on top.
- Decorate with fresh blackberries, lemon slices, and edible flowers.
Notes
For best results, use room temperature butter. Avoid overmixing the batter to keep the cake light.