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Lemon Blackberry Cake

easy and delicious pound cake flavored with lemons and blackberries

Course Dessert
Cuisine American
Keyword lemon blackberry cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings 1 12 inch bundt pan
Author Dikla

Ingredients

  • 1 pkg Fresh Blackberries (frozen is ok) (170g)
  • 2 3/4 + 1 TBS Cups AP Flour (340g)
  • 1.5 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 TBS Potato Starch
  • 1 1/4 Cup Full Fat Sour Cream (300ml)
  • 1/4 Cup Fresh squeezed Lemon juice (60ml)
  • 1 Cups Unsalted butter, soften (200g)
  • 2 1/2 Cups Sugar (500g)
  • 2 tsp Fresh lemon zest
  • 4 Large Eggs

Instructions

  1. Preheat oven to 350F and place an oven rack in the center of the oven. Grease a 12 cups bundt pan.

  2. Using a fork, mash the blackberries to a fine puree. Place the puree in a sieve over a bowl and set aside.

  3. Sift together the flour, baking powder, and baking soda. Stir to incorporate and set aside.

  4. In a large measuring cup, mix the sour cream and lemon juice.

  5. In a bowl of a standing mixer, place the sugar, butter, and lemon zest and beat on medium speed until fluffy and light. About 4-5 minutes.

  6. With the mixer on medium-high speed, add the eggs one at a time, waiting for each egg to completely incorporated before adding the next.

  7. Add the flour in three additions alternating with the sour cream mixture. Starting and finishing with the flour mix.

  8. Once you have added the last portion of the flour mix, turn the mixer off, and using a rubber spatula mix any flour.

  9. Scoop about 1/3 of the batter into a medium size clean bowl and fold in the blackberry puree.

  10. Spoon the batters into the greased pan using regular-sized cookie spoons in alternating patterns (white batter next to blackberry batter).

  11. Bake for 45-50 minutes or just until a skewer comes out clean from the center of the cake.

  12. Remove from the oven and allow to cool completely.

Recipe Notes

  • To achieve optimal results, make sure to utilize ingredients at room temperature, as this factor plays a crucial role in the success of the cake.
  • This delightful blackberry lemon cake can be prepared using either a stand or electric mixer (hand mixer).
  • Take care not to over-mix the batter, especially when incorporating the flour. I prefer to add the last portion of flour and mix it gently with a rubber spatula.
  • This recipe is designed to yield one large bundt cake (10-12 cups) or two eight or 9-inch loaf pans lined with parchment paper. The key is not to fill the pan more than 3/4 full.
  • After baking, allow the cake to cool in the pan for 15-20 minutes before gently inverting it onto a wire rack. Avoid leaving it to cool in the pan, as this may cause it to stick."