INGREDIENTS
FOR THE LEMON CAKE
- 2½ cups all-purpose flour 300 grams
- 3.4 ounces lemon pudding mix 96 grams (1 box)
- 2 teaspoons baking powder 8 grams
- 1 teaspoon kosher salt 3 grams
- ½ teaspoon baking soda 3 grams
- ½ cups granulated sugar 300 grams
- 4 large eggs 200 grams
- ¾ cup sour cream 170 grams
- ½ cup water 114 grams
- ⅓ cup vegetable oil 67 grams
- ¼ cup lemon juice 57 grams, from 2 lemons
FOR THE BLACKBERRY CREAM CHEESE FROSTING
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1½ cups powdered sugar 170 grams
- 1 cup fresh blackberries 144 grams
- 2 teaspoons pure vanilla extract 8 grams
- ⅛ teaspoon kosher salt
EQUIPMENT
- Kitchen Scale (optional)
- 3 9-inch Round Cake Pan
- Stand Mixer
Instructions
- Preheat the oven to 350°F. Prep 3 9-inch cake pans by spraying them with nonstick spray. Set aside.
- In a small mixing bowl, combine the flour, pudding mix, baking powder, salt, and baking soda.2½ cups all-purpose flour,3.4 ounces lemon pudding mix,2 teaspoons baking powder,1 teaspoon kosher salt,½ teaspoon baking soda
- In a large mixing bowl, whisk the sugar eggs, sour cream, water, vegetable oil, and lemon juice together. Add in the flour mixture and whisk until the flour is incorporated.1½ cups granulated sugar,4 large eggs,¾ cup sour cream,½ cup water,⅓ cup vegetable oil,¼ cup lemon juice
- Evenly divide the batter between the 3 prepped cake pans.
- Place into the preheated oven to bake for 18-20 minutes or until a toothpick inserted comes out clean or with moist crumbs. Set aside to cool.
- Make the blackberry frosting by adding all of the frosting ingredients to the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on high for 4 minutes.16 ounces cream cheese,1 cup unsalted butter,1½ cups powdered sugar,1 cup fresh blackberries,2 teaspoons pure vanilla extract,⅛ teaspoon kosher salt
- Once the cakes are cooled, remove from the pans. Place one cake layer on a plate or cake stand.
- Spread about ¼ cup of the frosting over the cake. Top with a second layer of cake and spread more frosting on it. Top with the last cake layer. Spread the remaining frosting on the top and around the sides of the cake.
- Top with lemon slices and blackberries if you so desire. Slice and serve!
NOTES
- Decorate your cake with blackberries and lemon slices to go with the Lemon Blackberry Cake flavor and theme.
- Use a toothpick to check the center of the cake to make sure it’s cooked all the way through before removing the cake from the oven.
- Let your cakes cool before removing them from the pan. If you try to remove them too soon, the cake might start falling apart.
Storage: Store lemon blackberry cake in an airtight container in the refrigerator for up to 4 days.