Lemon Blackberry Cake
A vibrant cake combining zesty lemon and sweet blackberries, filled with rich lemon curd mascarpone cream, perfect for celebrations or family gatherings.
Ingredients
For the Cake
- 150 grams granulated sugar
- 1 whole lemon zested
- 0.5 teaspoon fine sea salt
- 150 grams all purpose flour (plus 15 grams for coating blackberries)
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 2 large eggs (standard, room temperature)
- 125 grams unsalted butter (soft)
- 100 grams full fat greek yogurt
- 1 teaspoon vanilla extract
- 150 grams blackberries (fresh or frozen)
For the Lemon Curd
- 3 large egg yolks
- 90 grams granulated sugar
- 1 whole lemon zested
- 60 grams lemon juice
- 0.25 teaspoon fine sea salt
For the Mascarpone Cream
- 225 grams mascarpone (8 ounces)
- 200 grams heavy cream (cold)
For Assembly
- 250 grams blackberries (fresh or frozen)
- 0.5 whole lemon juiced
- 2 tablespoons granulated sugar
Instructions
Preparation
- Preheat the oven to 350°F and place a rack in the middle of the oven.
- In a mixing bowl, combine the granulated sugar, lemon zest, and fine sea salt. Add the softened butter and beat until light and fluffy.
- Beat in the eggs one at a time, then mix in the Greek yogurt and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Coat the blackberries in the reserved 15 grams of flour before gently folding them into the batter.
Baking
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making Lemon Curd
- In a saucepan, whisk together the egg yolks, granulated sugar, lemon zest, lemon juice, and fine sea salt. Cook over low heat, stirring constantly until thickened. Remove from heat and let cool.
Assembling the Cake
- In a separate bowl, combine the mascarpone and heavy cream, whipping until fluffy.
- Assemble the cake by layering the cooled cakes with lemon curd and blackberries. Spread whipped cream on top and garnish with additional blackberries.
Notes
When serving, consider pairing with tea or coffee. For summer gatherings, a chilled drink complements the cake well. Store leftovers covered in an airtight container in the fridge.