This stunning lemon blackberry cake is soft, fluffy and loaded with lemon flavour. Studded with juicy fresh blackberries and an optional icing, it's a delight.
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowls
silicone spatula
Hand mixer or stand mixer
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Grease and flour a 9 inch round cake pan.
Zest the lemons to get 1 ½ tablespoons of lemon zest. Juice the lemons until you have around ¼ of a cup of lemon juice. Set both aside.
In a medium mixing bowl, whisk together the cake flour, baking powder, and salt to lighten and evenly disperse. Set aside.
In a jug or small bowl, mix together the yoghurt, 2 tablespoons lemon juice, the lemon zest and vanilla. Set aside.
Using a large mixing bowl and handheld electric beater or stand mixer with paddle attachment, beat together the butter, oil and sugar on medium speed until pale and creamy – about 2 minutes.
Add the eggs, one at a time, beating each until the mixture is smooth. Scrape down the sides of the bowl from time to time.
Add ⅓ of the flour mixture to the butter and egg mix. Beat on low or stir until just combined. Follow with half the yoghurt mixture, mixing until just combined.
Now, using a spatula, not the mixer, repeat the process using three more instalments – flour, yogurt, flour – mixing each time until just combined.
Pour the batter into the prepared baking tin and gently spread out evenly all over. Dot the blackberries over the top - you don’t need to press them in.
Bake for around 28-32 minutes. Start checking 2-3 minutes before by poking with a toothpick – it’s done when the toothpick comes out with just a crumb or two attached.
Let it cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
FOR THE TOPPING:Place the remaining ½ cup of blackberries into a saucepan with the 2 teaspoons of sugar and 2 tablespoons of water. Cook over low-medium heat, stirring from time to time for 5-6 minutes until the blackberries have broken down and most of the liquid has evaporated. Let it cool completely.
Once the cake and blackberry compote have cooled: In a large bowl, with a hand mixer, beat the cream to stiff peaks. Be very careful not to overwhip or it will turn grainy.
Drop the compote in dollops over the whipped cream in the bowl, then use a spatula to carefully swirl it together. Don’t mix it completely, just 4-5 folds so that it swirls through.
Swirl the blackberry cream mixture on top of the cake and serve. If you want to get extra fancy, scrape every last morsel of the compote from the pan and use it to streak little highlights over the cream on the cake.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
If you don’t have / can’t get cake flour, substitute it for
165g plain flour (all-purpose flour) ( 1 ¼ cups)
30g cornflour (cornstarch)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 2-3 minutes before the recipe suggests
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.