Lavender Lemon Blackberry Cake

The moment I first tasted a slice of Lavender Lemon Blackberry Cake, I knew I had stumbled upon something magical. It was a sunny afternoon, and the air was filled with the sweet scent of blooming lavender in my garden. I had just harvested some fresh blackberries, their vibrant color beckoning me to create a dessert that would celebrate these seasonal delights. As I mixed the ingredients for the cake, I could already envision the soft, fluffy layers adorned with a luscious buttercream that would harmonize beautifully with the tartness of the lemon and the floral notes of lavender. This cake isn’t just a dessert; it’s a celebration of spring, a moment of joy captured in every bite. Whether it’s for a special occasion or simply to brighten your day, the Lavender Lemon Blackberry Cake is a recipe that invites you to savor the sweetness of life.

Essential Ingredients for Lavender Lemon Blackberry Cake

At the heart of any great cake are its ingredients. The Lavender Lemon Blackberry Cake showcases a harmonious blend of flavors and textures. Each ingredient plays a crucial role, from the richness of the butter to the tartness of fresh blackberries. Together, they create a symphony of taste that is both refreshing and indulgent.

• 3/4 cup unsalted butter, softened – This is the backbone of the cake, providing moisture and richness.
• 1 cup granulated sugar – Sweetens the cake and contributes to its fluffy texture.
• 1 tsp vanilla extract – Adds a warm, comforting flavor that complements the other ingredients.
• 4 large eggs, separated – The yolks add richness, while the beaten whites help the cake rise.
• 1 zest of lemon – Infuses the cake with bright citrus notes, enhancing its overall flavor.
• 1 cup milk, lukewarm – Moistens the batter and helps achieve the perfect texture.
• 1 1/2 cups all-purpose flour – The base of the cake, providing structure.
• 3/4 cup almond flour – Adds moisture and a subtle nutty flavor.
• 4 tsp baking powder – Essential for leavening, ensuring a light and airy cake.
• 1/4 tsp salt – Enhances the sweetness and balances the flavors.
• 1 cup fresh blackberries – Bursting with flavor, these add sweetness and a beautiful color.
• 1 tbsp corn starch – Helps thicken the filling and maintain the cake’s structure.
• 1/3 cup water – Used in the buttercream to create a smooth texture.
• 1 cup granulated sugar – For the buttercream, providing sweetness.
• 5 egg yolks – Creates a rich and creamy buttercream.
• 2 cups unsalted butter, softened – The key ingredient for a smooth and luxurious buttercream.
• 1/4 tsp lavender oil – Imparts a beautiful floral flavor that makes this cake special.
• purple food coloring, optional – Adds a vibrant hue to the cake, making it visually stunning.

Instructions for Lavender Lemon Blackberry Cake

Making the Lavender Lemon Blackberry Cake is a delightful journey that combines technique with creativity. Follow these steps closely to achieve a beautifully layered cake that’s sure to impress. Remember, the magic is in the details!

1. Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). This temperature is crucial for achieving that perfect rise and golden color. Prepare three 8-inch round cake pans by lining them with parchment paper and greasing the sides for easy removal.

2. In a large mixing bowl, combine 3/4 cup of softened unsalted butter and 1 cup of granulated sugar. Using a hand mixer, cream them together for 2 to 3 minutes, or until the mixture is light and fluffy. This step is essential for incorporating air, leading to a soft cake.

3. Add the egg yolks, 1 tsp of vanilla extract, and 1 zest of lemon to the butter mixture. Mix again until it’s creamy and smooth. Then, slowly pour in 1 cup of lukewarm milk, but don’t mix just yet. This allows the flavors to meld beautifully.

4. In a separate bowl, combine all your dry ingredients: 1 1/2 cups of all-purpose flour, 3/4 cup of almond flour, 4 tsp of baking powder, and 1/4 tsp of salt. Sift these dry ingredients into your wet mixture, and use a whisk or the hand mixer to combine. Be careful not to over-mix; just blend until the flour is incorporated.

5. In another bowl, whisk the egg whites on high speed for about 2 to 3 minutes, until they form medium peaks. This step will add volume and lightness to your cake. Gently fold the whipped egg whites into the cake batter using a spatula. Be gentle to maintain the airiness of the mixture.

6. Divide the batter evenly between the three prepared cake pans, using a kitchen scale if you want to be precise. Toss 1 cup of fresh blackberries in 1 tbsp of corn starch to coat them, then drop 6 to 8 berries into each pan, spacing them out for even distribution.

7. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; you want a light golden color on top. Once done, remove the pans from the oven and cool them completely on a wire rack.

8. While the cake layers are cooling, make the French buttercream. In a stand mixer bowl, whisk together the 5 egg yolks on high speed for about 2 to 3 minutes until thick and pale. This is crucial for the structure of your buttercream.

9. Meanwhile, in a small saucepan, combine 1/3 cup of water and 1 cup of granulated sugar. Stir gently to combine, then attach a candy thermometer and cook over medium heat until it reaches 238 degrees Fahrenheit (114 degrees Celsius), about 7 to 8 minutes.

10. Once the syrup is ready, remove it from the heat. With the mixer on medium speed, slowly pour the hot syrup into the whisked egg yolks. Be sure to pour it away from the whisk attachment to avoid crystallized sugar bits forming. After all the syrup is added, increase the speed to high and whisk until the egg yolks double in size and the mixture cools down to lukewarm.

11. Now, begin adding the 2 cups of softened unsalted butter, one tablespoon at a time, mixing well after each addition. This process takes about 8 to 10 minutes. The butter needs to be incorporated slowly to prevent the cream from separating. As you add more butter, the cream will thicken beautifully.

12. Finally, add 1/4 tsp of lavender oil and a few drops of purple food coloring if desired. Once the cake layers are completely cool, spread a generous layer of buttercream between each layer. Smooth the remaining frosting over the top and sides of the cake. Garnish with extra blackberries, lavender sprigs, and edible greens if you like.

Customization Ideas

There are so many ways to put your own spin on the Lavender Lemon Blackberry Cake. Here are some fun customization ideas to consider:

• Flavor Variations: Experiment with different extracts, like almond or lemon, to give your cake a unique twist.
• Fruit Additions: Feel free to incorporate other fruits, such as raspberries or blueberries, for a mixed berry experience.
• Lavender Infusion: Infuse the butter with fresh lavender flowers before using it for a more intense lavender flavor.
• Frosting Options: Switch the buttercream to a cream cheese frosting for a tangy contrast.
• Layering Technique: Alternatively, create a layered dessert in a glass for a more casual presentation.
• Mini Cakes: Bake in smaller pans for individual servings or cupcakes for easy sharing.
• Decorative Garnishing: Use edible flowers or a sprinkle of powdered sugar on top for an elegant finish.

Side Dish Ideas for Lavender Lemon Blackberry Cake

When it comes to serving the Lavender Lemon Blackberry Cake, there are plenty of delicious side dish ideas to enhance the experience:

• Fresh Fruit Salad: A light and refreshing fruit salad complements the cake’s flavors perfectly.
• Herbal Tea: Serve with a fragrant herbal tea, like chamomile or mint, to balance the sweetness of the cake.
• Whipped Cream: A dollop of freshly whipped cream adds creaminess and contrasts beautifully with the cake layers.
• Citrus Sorbet: For a refreshing palate cleanser, a scoop of citrus sorbet pairs wonderfully with the lemon flavor.
• Cheese Board: Offer a cheese board with soft cheeses and honey for a lovely contrast to the sweetness of the cake.
• Seasonal Vegetables: If enjoyed as a dessert for a brunch, serve with roasted seasonal vegetables for a savory touch.
• Chocolate Drizzle: A light drizzle of dark chocolate sauce over the cake can add a sophisticated layer of flavor.

FAQ

Conclusion

The Lavender Lemon Blackberry Cake is a delightful fusion of flavors that truly captures the essence of spring. From its light and fluffy layers to the rich buttercream frosting, every slice is a celebration. If you’re looking for a beautiful and delicious dessert to impress your guests or simply indulge yourself, this cake is the perfect choice. Give it a try and enjoy the sweet taste of spring with every bite!

Lavender Lemon Blackberry Cake

The ultimate spring dessert, Lavender Lemon Blackberry Cake combines floral notes with tangy lemon and sweet blackberries. This cake is light, fluffy, and perfect for any occasion, making it an easy and elegant choice for your dessert table.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 14 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup unsalted butter softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs separated
• 1 cup milk lukewarm
• 1 1/2 cups all-purpose flour
• 3/4 cup almond flour
• 4 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blackberries
• 1 tbsp corn starch
• 1/3 cup water
• 1 cup granulated sugar
• 2 cups unsalted butter softened
• 1/4 tsp lavender oil
• purple food coloring optional

Equipment

• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). This temperature is crucial for achieving that perfect rise and golden color. Prepare three 8-inch round cake pans by lining them with parchment paper and greasing the sides for easy removal.
2. In a large mixing bowl, combine 3/4 cup of softened unsalted butter and 1 cup of granulated sugar. Using a hand mixer, cream them together for 2 to 3 minutes, or until the mixture is light and fluffy. This step is essential for incorporating air, leading to a soft cake.
3. Add the egg yolks, 1 tsp of vanilla extract, and 1 zest of lemon to the butter mixture. Mix again until it's creamy and smooth. Then, slowly pour in 1 cup of lukewarm milk, but don’t mix just yet. This allows the flavors to meld beautifully.
4. In a separate bowl, combine all your dry ingredients: 1 1/2 cups of all-purpose flour, 3/4 cup of almond flour, 4 tsp of baking powder, and 1/4 tsp of salt. Sift these dry ingredients into your wet mixture, and use a whisk or the hand mixer to combine. Be careful not to over-mix; just blend until the flour is incorporated.
5. In another bowl, whisk the egg whites on high speed for about 2 to 3 minutes, until they form medium peaks. This step will add volume and lightness to your cake. Gently fold the whipped egg whites into the cake batter using a spatula. Be gentle to maintain the airiness of the mixture.
6. Divide the batter evenly between the three prepared cake pans, using a kitchen scale if you want to be precise. Toss 1 cup of fresh blackberries in 1 tbsp of corn starch to coat them, then drop 6 to 8 berries into each pan, spacing them out for even distribution.
7. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; you want a light golden color on top. Once done, remove the pans from the oven and cool them completely on a wire rack.
8. While the cake layers are cooling, make the French buttercream. In a stand mixer bowl, whisk together the 5 egg yolks on high speed for about 2 to 3 minutes until thick and pale. This is crucial for the structure of your buttercream.
9. Meanwhile, in a small saucepan, combine 1/3 cup of water and 1 cup of granulated sugar. Stir gently to combine, then attach a candy thermometer and cook over medium heat until it reaches 238 degrees Fahrenheit (114 degrees Celsius), about 7 to 8 minutes.
10. Once the syrup is ready, remove it from the heat. With the mixer on medium speed, slowly pour the hot syrup into the whisked egg yolks. Be sure to pour it away from the whisk attachment to avoid crystallized sugar bits forming. After all the syrup is added, increase the speed to high and whisk until the egg yolks double in size and the mixture cools down to lukewarm.
11. Now, begin adding the 2 cups of softened unsalted butter, one tablespoon at a time, mixing well after each addition. This process takes about 8 to 10 minutes. The butter needs to be incorporated slowly to prevent the cream from separating. As you add more butter, the cream will thicken beautifully.
12. Finally, add 1/4 tsp of lavender oil and a few drops of purple food coloring if desired. Once the cake layers are completely cool, spread a generous layer of buttercream between each layer. Smooth the remaining frosting over the top and sides of the cake. Garnish with extra blackberries, lavender sprigs, and edible greens if you like.

Notes

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
• Freezing: You can freeze the cake layers separately, wrapped tightly in plastic wrap, for up to 3 months. Thaw before frosting.
• Variations: Feel free to experiment with different fruits in the recipe to create your own unique version.
• Serving Suggestions: Serve with fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
• Decorative Tips: Use edible flowers to garnish for a stunning presentation.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.