Lemon Blackberry Cake with Fresh Blackberry Buttercream
There’s something magical about the combination of bright citrus and sweet berries. This Lemon Blackberry Cake is soft, tender, and bursting with fresh lemon flavor, layered with a silky blackberry buttercream that’s naturally tinted the most gorgeous pink-purple hue. It’s the kind of cake that looks bakery-worthy but is surprisingly simple to make at home.
Whether you’re celebrating a birthday, hosting brunch, or just craving a slice of sunshine, this cake delivers both elegance and comfort in every bite.
Why I Love This Recipe
I love recipes that feel impressive but don’t require complicated techniques. This lemon cake is ultra-moist thanks to room-temperature ingredients and fresh lemon juice, while rubbing the zest into the sugar releases those natural citrus oils that make the flavor truly pop.
The blackberry frosting? It’s the real star. Instead of artificial flavoring, we cook and reduce real blackberries to intensify the flavor. The result is a creamy, fruity buttercream that balances the tangy lemon layers perfectly.
It’s bright. It’s fresh. It’s unforgettable.
Ingredients
Lemon Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1¼ cups granulated sugar
- 3 tbsp lemon zest (about 2 lemons)
- 12 tbsp unsalted butter, softened
- 2 eggs, room temperature
- ½ tsp lemon oil
- 3 tbsp lemon juice
- ⅔ cup milk, room temperature
Blackberry Frosting
- 1½ cups blackberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 cups unsalted butter, softened
- 6 cups powdered sugar, sifted
Ingredient Swaps & Notes
- No lemon oil? Add an extra ½ tablespoon of lemon zest for extra punch.
- Frozen blackberries work too — just thaw and drain excess liquid before cooking.
- Milk alternatives like whole oat milk or almond milk can be used, though whole milk gives the richest texture.
- Make sure your butter, eggs, and milk are at room temperature for a smooth batter and fluffy frosting.
Step-by-Step Instructions
1. Prepare the Pans
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside.
2. Mix the Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. Infuse the Sugar
In a mixer bowl, rub lemon zest into the sugar for several minutes until fragrant. This releases the essential oils and deepens the lemon flavor.
4. Cream Butter & Sugar
Add softened butter and beat on medium speed for about 3 minutes until light and fluffy.
5. Add Eggs & Flavor
Add eggs one at a time, mixing well after each addition. Stir in lemon oil and lemon juice. Scrape down the bowl.
6. Combine the Batter
On low speed, add half the dry ingredients, then the milk, then the remaining dry ingredients. Mix just until combined. Avoid overmixing.
7. Bake
Divide batter evenly between pans. Bake 23–25 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Cook the Blackberries
In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium-low heat for about 5 minutes until juicy and broken down.
9. Strain & Reduce
Strain through a fine sieve, pressing to extract juice. Return juice to the saucepan and simmer until reduced by half (about 5 minutes). Let cool completely.
10. Make the Frosting
Beat butter until smooth. Gradually mix in powdered sugar. Slowly add cooled blackberry reduction and beat until creamy and beautifully tinted.
11. Assemble
Frost between layers and around the cake. Garnish with fresh blackberries and thin lemon slices if desired.
Tips for Success
- Only zest the yellow part of the lemon — the white pith is bitter.
- Let the blackberry reduction cool fully before adding it to the frosting.
- Don’t overmix the batter or the cake may become dense.
- Remove cake from the fridge about 1 hour before serving for the softest texture.
- Wrap unfrosted layers tightly and freeze up to 3 months if needed.
Serving Suggestions & Pairings
This cake shines at spring gatherings, bridal showers, and summer birthdays. Pair it with something refreshing like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days for a citrus-forward combination guests will love.
Hosting a full dinner? Serve it after a comforting main like This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast for the perfect sweet finish.
For parties, start the evening with This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guestsbefore unveiling this showstopping dessert.
And if you’re building a dessert table, this cake pairs beautifully with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot) and These Spring Flower Pretzel Bites Are My Favorite Easy Treat for Brightening Any Day.
Nutritional Information (Per Serving – Approximate)
- Calories: 620
- Fat: 34g
- Carbohydrates: 78g
- Sugar: 62g
- Protein: 5g
- Sodium: 190mg
Nutritional values are estimates and may vary based on ingredient brands and portion sizes.
Storage & Leftover Tips
- Store frosted cake in the refrigerator for up to 4 days.
- Keep in an airtight container to prevent drying out.
- Freeze unfrosted cake layers tightly wrapped for up to 3 months.
- You can also freeze individual frosted slices for easy grab-and-go treats.
More Recipes You’ll Love
If you enjoyed this bright and fruity dessert, you’ll definitely want to try:
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- These Spring Flower Pretzel Bites Are My Favorite Easy Treat for Brightening Any Day
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
Final Thoughts
This Lemon Blackberry Cake is everything I love in a dessert — bold citrus flavor, real fruit frosting, and a soft, tender crumb that melts in your mouth. It’s vibrant, elegant, and guaranteed to turn heads at any gathering.
If you make this recipe, I’d love to hear how it turned out for you. Leave a comment, share your photos, and don’t forget to follow along for more flavor-packed creations right here on Chef Maniac.
Happy baking! 🍋🫐
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