Description
Bright, zesty Lemon Blackberry Cake — a fresh crowd-pleaser for any occasion!
Ingredients
– All-purpose flour — 250 g 🌾
– Granulated sugar — 200 g 🍚
– Baking powder — 2 tsp 🧁
– Salt — 1/2 tsp 🧂
– Unsalted butter, softened — 115 g 🧈
– Eggs — 3 large 🥚
– Lemon zest — from 2 lemons 🍋
– Lemon juice — 60 ml 🍋
– Milk — 120 ml 🥛
– Vanilla extract — 1 tsp 🍶
– Fresh blackberries — 300 g 🫐
– Powdered sugar (for glaze) — 150 g 🍚
Instructions
1 Preheat oven to 180°C (350°F) and grease a 20 cm (8 in) round pan.
2 Whisk together flour, baking powder and salt in a bowl.
3 Cream butter and granulated sugar until light and fluffy.
4 Beat in eggs one at a time, then stir in lemon zest, lemon juice and vanilla.
5 Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
6 Gently fold in the blackberries, being careful not to crush them.
7 Pour batter into prepared pan and smooth the top.
8 Bake for 35–45 minutes until a toothpick comes out clean.
9 Cool cake in pan 10 minutes, then transfer to a wire rack to cool completely.
10 Mix powdered sugar with a little lemon juice to make a glaze, drizzle over cooled cake.
11 Slice and serve.