Tuesday, April 2, 2013

Lemon Blackberry Cake

Aside from chocolate, lemon is a close runner up! I love the clean refreshing flavor and the color of lemons make me happy. I've been on a lemon bender lately using lemons in drinks, desserts, side and main dishes. This Lemon Blackberry Cake I've made twice in the past month - the first one we ate so fast that I completely forgot to photograph it. The second cake I made for Easter Sunday and almost forgot to photograph that one as well! After we got to my parents house I grabbed the cake took it outside and got a few quick photos. I really should photograph everything outside because the lighting is supurb.  Well now that spring is here I'll get to do just that.
This is a low-maintenance cake bursting with rich lemon flavor and a light moist texture. I used blackberries but any berry will do. A perfect ending to meal.

Lemon Black Raspberry Bundt Cake 

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • Grated lemon zest of 4 large lemons
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup freshly squeezed lemon juice
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 6 oz. container blackberries

For the glaze:

  • 1 cup sugar
  • juice from  one freshly squeezed lemon
  • 1 teaspoon cornstarch


Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine sugar and lemon juice in a pot over medium high heat, mixing with a wire whisk until smooth and bubbly. Mix one teaspoon of cornstarch in a small amount of water until dissolved then add to glaze. Bring to a boil then remove from heat. Pour half of glaze over the cake when it is still warm and let cake set to absorb the liquid. When cake has cooled pour the remaining glaze over the cake and allow the glaze to drizzle down the sides.

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