Description
This Lemon and Blackberry cake is the perfect coffee break treat. Tart lemon & sweet blackberries give a delicious & irresistible flavour contrast.
The cake will give around 16 generous slices.
Ingredients
Units
Scale
- 200g plain flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 120g unsalted butter, room temperature
- 200g sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 120ml whole milk, room temperature
- 2 tbsp lemon juice
- 170g fresh blackberries, sliced into 3-4 pieces each (see note 1,2)
for the glaze…
- 150g icing/confectioners sugar
- 2 tbsp fresh lemon juice
equipment…
- 22cm / 9 inch round cake tin
- baking/parchment paper
- stand mixer or hand mixer
Instructions
- Preheat the oven to 180C/350F. Grease the cake tin with butter and then place a circle of parchment/baking paper on the bottom.
- Mix the flour, baking powder and salt in a bowl.
- Add the butter, sugar and vanilla to another bowl. Cream with a stand mixer and a paddle attachment for 8 minutes or with a hand mixer with beater attachments for 8-10 minutes. Scrape down the bowl periodically. The mixture should be light and fluffy and without any visible sugar granules.
- Add the eggs to the bowl with the butter and sugar and mix again for a further 2-3 minutes.
- Alternate between adding the milk and the flour mixture, a little at a time. Mix constantly on a low setting while adding until there are no ingredients left and everything is just combined.
- Add the lemon juice and mix for a further few seconds.
- Fold the blackberries into the batter so they are evenly distributed. (see note 3)
- Spoon the batter into the cake tin and use a spatula to spread the mixture to the edges.
- Bake the cake in the oven for 40 minutes. (see note 4)
- Let the cake cool before removing from the pan and leaving it on a wire rack. (see note 5)
- While the cake cools, make the glaze by mixing together the glaze ingredients. You want a very thick but pourable consistency. You can add a little more sugar or lemon juice if needed.
- When the cake is fully cooled, pour the icing over the cake and spread it to the edges using a spatula, allowing some drops to drizzle down the sides.
- Decorate if desired, with fruit, edible flowers and/or sprigs of rosemary.
Notes
- You can use frozen or fresh blackberries for this recipe. If using frozen then allow them to thaw before using, and if they are leaking a lot of juices, pay dry with some paper towel.
- Don’t be tempted to throw full blackberries into the cake. As they are particularly large, big chunks in the cake can cause the cake to break apart. If you substitute another smaller berry, then you can use full pieces.
- Folding = very gently using a spatula to turn the blackberries into the batter.
- Don’t be tempted to open the oven door until at least 30 minutes of time has passed, to prevent it from collapsing. You can rotate the cake by 90 degrees for the last 10 minutes of cooking time if it looks more browned on one side.
- Make sure to cool the cake fully before decorating or transferring it to a serving plate.
- The cake can be stored in an airtight container at room temperature for up to 3 days. You can also store it in the fridge for up to 5 days before it starts to dry out. Bring the cake to room temperature before eating if stored in the fridge.
- The cake can be frozen either whole or in slices. Wrap in foil and place in a freezer-proof container to prevent it from being crushed before fully frozen.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 195
- Fat: 6.5g
- Carbohydrates: 32g
- Protein: 2g
Keywords: cake, fruit, afternoon tea, sweet, indulgent,