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.
Ingredients:
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