Blackberry Lemon Drip Cake
A mouthwatering delight combining the tartness of fresh blackberries with the zesty aroma of lemon, creating a moist and tender cake perfect for any occasion.
Servings: 8 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour This creamy base provides the structure and tenderness to your cake.
- 1.5 teaspoons baking powder This essential leavening agent ensures your cake rises beautifully.
- 0.5 teaspoon baking soda Helps further lighten the cake.
- 0.5 teaspoon salt Enhances all the flavors.
- 0.5 cup unsalted butter, softened Lends a creamy consistency.
- 1 cup granulated sugar Contributes to the cake’s moistness.
- 2 large eggs Adds structure and richness.
- 1 teaspoon vanilla extract Elevates the aromatic notes.
- 1 cup buttermilk Adds moisture and tenderness.
- Zest of 1 lemon Brightens up the cake.
- 1 cup fresh blackberries Adds burst of flavor and color.
Glaze Ingredients
- 1 cup powdered sugar Creates a smooth lemon glaze.
- 2-3 tablespoons fresh lemon juice Creates a refreshing drizzle.
Decoration
- as needed fresh blackberries, lemon slices, and edible flowers For decoration, adding an elegant touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Fold in the lemon zest and fresh blackberries gently.
- Divide the batter evenly between the prepared cake pans and spread to the edges.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Glazing and Assembling
- For the glaze, whisk together powdered sugar and fresh lemon juice until smooth. Adjust consistency if necessary.
- On a serving plate, place one layer of cake and drizzle generously with the lemon glaze. Top with second layer and repeat, allowing glaze to drip down the sides.
- Decorate the top with fresh blackberries, lemon slices, and edible flowers.
Notes
For the best results, ensure all ingredients are at room temperature. Avoid overmixing to maintain a light cake texture.