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Lemon and blackberry cake

Lemon and Blackberry Cake

Everybody loves lemon cake, you can’t go wrong with it. This makes it the perfect option to take to a social gathering, in this case I took this cake along to my amateur dramatic group Summer BBQ. That’s the other thing about lemon – a perfect lovely summery flavour. As it has been approaching the end of summer blackberries have been coming into season and their lovely tart sweetness pairs deliciously with the citrus zing of lemons. Sadly these weren’t berries that I picked brambling, but I can’t wait to get out brambling and make lots of delicious blackberry bakes! The use of blackberries in a lemon cake also creates a great visual contrast with the pale yellow of the lemon icing to the dark juicy whole blackberries hidden inside the cake.

Lemon and blackberry cake

To make this lemon and blackberry cake:

For the sponge:

200g unsalted butter
200g caster sugar
4 large eggs
200g self raising flour
zest of 2 lemons (unwaxed)
splash of milk
100ml lemon juice
100g caster sugar

Flowers

Put the butter and sugar in a bowl and beat together until creamy. Add the eggs one at a time and beat well after each one. Add the flour and fold into the mix with a spatula or metal spoon. Fold in the lemon zest and 1 tbsp milk. Spoon the batter into 3 greased and lined 6 inch cake tins, dividing the mixture equally. Bake in a preheated oven at 175C for 15 to 20 minutes. Once baked leave in the tins to cool for 10 minutes before turning out to cool on wire racks. Meanwhile heat the lemon juice and sugar in a pan until the sugar has dissolved. Pierce the cakes with a skewer several times and brush the syrup over the cake, infusing it with the lovely lemon flavour. Leave to cool completely before icing.

Cake layer

For the icing: (the use of lemon curd is inspired by Peggy Porschen’s Lemon Limoncello Cake and it works so well):

250g unsalted butter
250g icing sugar
100g lemon curd

Fresh blackberries
White ready to roll icing to make the daisies.

To make the icing put the butter (at room temp) and icing sugar in a bowl and beat well. Add the lemon curd and mix until well combined.

Layers

 

Use the icing to sandwich the layers of cake together, adding the whole blackberries in between the layers too. Use the remaining icing to cover the cake, giving it nice straight sides and finishing the top with a swirl.

The cake

 

You can use any remaining blackberries around the outside of the cake and use some fondant icing to make some daisies to finish off the top of the cake. Then you can enjoy!

slice

 

Lottie xx

And for those of you that don’t know I am very excited that I have a recipe published in the Macmillan CancerLittle Book of Treats‘. You can buy it for £4 in Marks and Spencer Cafes and support a fantastic cause, it is a lovely book with lots and lots of delicious recipes inside. You could also host a Macmillan Coffee morning, for more information visit the website.

I have linked this recipe up to the Four Seasons Food Challenge due to the autumnal blackberries in this cake. This is hosted by Delicieux and Eat Your Veg.

fsf-autumn