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Lemon Blackberry Cake

Blossom Lady
Oct 20, 2022 03:08 AM
Lemon Blackberry Cake

Amazing 6-inch Lemon Blackberry Cake. This stunning Milk Bar-inspired cake boasts layers of soft lemon and blackberry sponge, creamy white chocolate buttercream, blackberry jam and homemade lemon cookie crumbs.

Creamy, crunchy, zesty and buttery. This Lemon Blackberry Cake has it all.

It’s a beautiful three-layer cake made up of soft lemon blackerry cake, creamy white chocolate buttercream, sweet blackberry jam and zesty lemon crumbs.

It’s perfect for celebrations, birthdays and parties.


Lemon blackberry cake

315 grams (2 and 1/4 cups) plain flour or all purpose flour

250 grams (1 and 1/4 cups) caster sugar or granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped

Zest of two lemons, freshly grated

3 large eggs, room temperature

240 ml (1 cup) full fat or whole milk

1 teaspoon vanilla extract

60 ml (1/4 cup) lemon juice, freshly squeezed

90 grams (3/4 cup) fresh blackberries, chopped into thirds

Lemon crumbs

105 grams (3/4 cup) plain flour or all purpose flour

50 grams (1/4 cup) caster sugar or granulated sugar

1 tablespoon cornflour or corn starch

1/8 teaspoon salt

Zest of one lemon, freshly grated

60 grams (1/4 cup) unsalted butter, melted

1 teaspoon vanilla extract

White chocolate buttercream

230 grams (1 cup / 2 sticks) unsalted butter, room temperature

150 grams (1 cup) good quality white chocolate, broken into pieces

1 teaspoon vanilla extract

375 grams (3 cups) icing sugar or powdered sugar, sifted

2 tablespoons whole or full fat milk

To assemble

60 ml (1/4 cup) full fat or whole milk

1/2 teaspoon vanilla extract

130 grams (1/2 cup) blackberry jam

Fresh blackberries, to decorate, optional

Total Time:
30 minutes
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