Description
A tall, layered cake with vibrant lemon sponge and blackberry buttercream stripes, topped with fresh blackberries and lemon slices for a stunning centerpiece dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup unsalted butter, softened
- 3/4 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 1/2 cups blackberries, pureed and strained
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease lightly.
- In a bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Divide batter among the pans and bake for 22–25 minutes. Cool in pans 10 minutes, then transfer to wire racks.
- For the frosting, beat butter until creamy. Add powdered sugar gradually, then mix in blackberry puree and vanilla. Chill if needed.
- Level the cakes. Spread buttercream between layers, stack, then apply a crumb coat. Chill, then frost fully.
- Decorate with fresh blackberries and lemon slices. Serve at room temperature for best flavor.
Notes
- Use room temperature ingredients for best results.
- Strain blackberry puree to avoid seeds in frosting.
- Chill the cake before final frosting to set layers.
- Can be made a day ahead and stored in the fridge.