Sun-Kissed Lemon Blackberry Symphony

When you need a dessert that truly shines and delights every palate, look no further than this exquisite Lemon Blackberry Cake. It’s more than just a cake; it’s a celebration of vibrant flavors and a testament to how simple ingredients can create something extraordinary. Imagine a tender, moist yellow cake, delicately infused with the bright, zesty essence of fresh lemons, baked to golden perfection. Then, envision it crowned with a rich, tangy cream cheese frosting, swirled with fresh blackberries to achieve a captivating purple hue and bursts of fruity sweetness. This recipe is a game-changer for anyone who loves baking but also values efficiency. Crafted in just about 35 minutes of active preparation, this cake consistently earns rave reviews and leaves a lasting impression. It’s the ultimate go-to for last-minute gatherings, whether it’s a summer BBQ, a cozy family dinner, or any occasion where you want to impress without the stress.

The Ultimate Lemon Blackberry Cake Recipe

This lemon blackberry cake recipe effortlessly combines convenience with gourmet taste, making it a standout dessert that’s surprisingly easy to achieve. The secret lies in cleverly enhancing a boxed yellow cake mix, transforming it into a light, airy, and impeccably moist foundation. By integrating genuine lemon juice and finely grated zest directly into the batter, we unlock an unparalleled freshness and depth of flavor that a plain mix simply can’t offer. While the cake itself is straightforward, the real magic happens with the luscious blackberry cream cheese frosting. This isn’t just any frosting; it’s a creamy, tangy masterpiece made vivid purple with a generous amount of fresh blackberries. The berries not only lend their stunning color but also introduce a delightful texture and a burst of tart-sweet flavor that beautifully complements the citrusy cake. The result is a dessert so sophisticated and delicious, no one will ever suspect its humble origins from a cake mix.

Every bite of this lemon blackberry cake is an experience in balanced flavors. The brightness of the lemon cuts through the sweetness, while the blackberries in the frosting add a gentle tartness and a juicy pop. It’s a versatile cake that feels right at home in any season, though its refreshing profile makes it particularly popular during warmer months. Beyond its incredible taste, its visual appeal is undeniable. The contrast of the sunny yellow cake layers with the rich, deep purple frosting creates a stunning presentation that’s perfect for any occasion, from casual get-togethers to more formal celebrations.

5 from 3 votes

Lemon Blackberry Cake Recipe

This incredibly moist and fluffy lemon blackberry cake is a delightful fusion of bright citrus and sweet-tart berries, all brought together with a luscious cream cheese frosting. It’s the perfect dessert to brighten any occasion, and surprisingly easy to make even for novice bakers thanks to a few clever shortcuts!

Prep:

15
minutes

Cook:

20
minutes

Total Time:

35
minutes

Servings:

12
people

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Ingredients

For the Lemon Cake

• 26.5 ounces yellow cake mix (2 (13.25-ounce) boxes)
• 1¾ cups water
• ¼ cup lemon juice (from 2 lemons)
• 2 teaspoons lemon zest (from 1 lemon)
• ⅔ cup vegetable oil
• 6 large eggs

For the Blackberry Cream Cheese Frosting

• 16 ounces cream cheese room temperature (2 bricks)
• 1 cup unsalted butter room temperature (2 sticks)
• 1½ cups powdered sugar
• 1 cup fresh blackberries
• 2 teaspoons pure vanilla extract
• ⅛ teaspoon kosher salt

Equipment

• Kitchen Scale (optional, for even cake layers)
• 3 9-inch Round Cake Pans
• Stand Mixer (or hand mixer)
• Large Mixing Bowl
• Whisk or Spatula

Instructions

1. Prepare for Baking: Preheat your oven to a precise 350°F (175°C). Take your 3 (9-inch) round cake pans and thoroughly spray them with a good quality nonstick baking spray, ensuring all surfaces are lightly coated to prevent sticking. Set these prepped pans aside while you prepare the batter.
2. Mix the Lemon Cake Batter: In a generously sized mixing bowl, combine the yellow cake mix (26.5 ounces, which typically equates to two 13.25-ounce boxes), 1¾ cups of water, ¼ cup of freshly squeezed lemon juice (from about 2 lemons), ⅔ cup of vegetable oil, 6 large eggs, and 2 teaspoons of bright lemon zest (from 1 lemon). Mix these ingredients until they are just combined and smooth. Be careful not to overmix, as this can lead to a dense, tough cake. A few small lumps are perfectly fine.
   
3. Divide the Batter Evenly: Distribute the prepared cake batter evenly among the 3 prepped cake pans. For precise and professional-looking layers, you can use a kitchen scale to measure about 545 grams of batter into each pan. This ensures that all layers bake uniformly and stack beautifully.
   
4. Bake to Perfection: Carefully place the filled cake pans into your preheated oven. Bake for approximately 18-20 minutes. To check for doneness, insert a toothpick into the center of a cake layer. If it comes out clean or with only moist crumbs attached, the cake is ready. Avoid overbaking, which can dry out your layers. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes before attempting to remove them.
   
5. Whip Up the Blackberry Frosting: While the cakes are cooling, prepare the exquisite blackberry frosting. In the bowl of a stand mixer fitted with the paddle or whisk attachment, combine 16 ounces of room temperature cream cheese (typically 2 bricks), 1 cup of room temperature unsalted butter (2 sticks), 1½ cups of powdered sugar, 1 cup of fresh blackberries (or thawed and drained frozen berries), 2 teaspoons of pure vanilla extract, and ⅛ teaspoon of kosher salt. Beat on high speed for about 4 minutes, or until the frosting is incredibly light, fluffy, and uniformly purple. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
   
6. Assemble the Layers: Once the cake layers are completely cooled (this is critical to prevent the frosting from melting), carefully remove them from their pans. Place the first cake layer onto your chosen serving plate or cake stand. Spread about ¼ cup of the vibrant blackberry frosting evenly over this layer.
7. Continue Frosting: Gently place the second cake layer on top of the first, aligning it carefully. Spread another generous layer of frosting over the second cake. Finally, top with the last cake layer. Now, use the remaining frosting to generously cover the top and elegantly spread it around the sides of the entire cake, creating a beautiful, smooth finish.
   
8. Decorate and Serve: For an extra touch of elegance and to highlight the flavors, garnish the top of your finished cake with fresh lemon slices and a scattering of whole blackberries, if desired. These not only look beautiful but also hint at the delicious flavors within. Slice into generous portions and serve immediately to enjoy this magnificent dessert!
   

Notes for Success

• Don’t Overmix the Batter: When combining the cake mix ingredients, mix only until just smooth. Overmixing can develop the gluten in the flour, resulting in a cake that is dense, chewy, and dry rather than light and fluffy.
• Check for Doneness: Always use the toothpick test. Insert a clean toothpick into the center of the cake layers. If it comes out clean or with only a few moist crumbs, your cake is perfectly baked. A wet batter on the toothpick means it needs more time.
• Cool Cakes Completely: Patience is key! Allow your cake layers to cool entirely in their pans on a wire rack before attempting to remove them or apply frosting. If you try to handle warm cakes, they are much more fragile and prone to crumbling or falling apart. Warm frosting will also melt and slide off the cake.
• Room Temperature Ingredients for Frosting: Ensure your cream cheese and unsalted butter are at true room temperature. This is essential for achieving a smooth, lump-free, and perfectly creamy frosting consistency. Cold ingredients will lead to a lumpy, separated frosting.
• Sweetness Adjustment: The sweetness of blackberries can vary. If your berries are particularly tart, you might consider adding an extra tablespoon or two of powdered sugar to the frosting, tasting as you go.
• Decoration Ideas: While lemon slices and fresh blackberries are classic and beautiful, feel free to get creative! A sprinkle of lemon zest, a few mint leaves, or even edible flowers can add a special touch.

Storage: Store any leftover lemon blackberry cake in an airtight container in the refrigerator for up to 4 days to maintain its freshness and moisture. For longer storage, the cake can be tightly wrapped in plastic wrap and then foil, and kept in the freezer for up to 3 months. Thaw frozen cake overnight in the refrigerator before enjoying it chilled or at room temperature.

Nutrition Facts

Lemon Blackberry Cake Recipe

Amount Per Serving (1 slice)

Calories 708
Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 21g131%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 11g

Cholesterol 172mg57%

Sodium 639mg28%

Potassium 144mg4%

Carbohydrates 70g23%

Fiber 1g4%

Sugar 44g49%

Protein 8g16%

Vitamin A 1141IU23%

Vitamin C 4mg5%

Calcium 192mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Store This Delicious Cake

Proper storage is key to enjoying your Lemon Blackberry Cake for as long as possible while maintaining its exquisite taste and texture. Due to the cream cheese frosting, this cake requires refrigeration. Store any leftover cake in an airtight container in the refrigerator for up to 4 days. An airtight container prevents the cake from drying out and absorbing any ambient odors from the fridge. For serving, you can enjoy it chilled directly from the refrigerator, or allow it to sit at room temperature for about 30 minutes to an hour before slicing, which will soften the frosting to a perfect creamy consistency.

If you’re planning ahead or have a larger batch, this cake also freezes beautifully! For longer storage, tightly wrap individual slices or the entire cake (if unfrosted, wrap layers separately) in plastic wrap, then an additional layer of aluminum foil. This double wrapping helps prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer the wrapped cake to the refrigerator and let it thaw overnight. Once thawed, you can frost it (if it was unfrosted) or allow it to come to your desired serving temperature. Freezing is a fantastic way to extend the life of this delightful dessert and ensure you always have a special treat on hand!

A Detailed Guide: How to Make Lemon Blackberry Cake Step-by-Step

Creating this stunning Lemon Blackberry Cake is an enjoyable process, and these detailed steps will guide you to a perfect result every time. From preparing your pans to the final flourish of decoration, follow along to bake a dessert that tastes as impressive as it looks.

Step 1: Get Ready to Bake – Mixing the Batter

First things first, preheat your oven to 350°F (175°C). This ensures your oven is at the correct temperature when your batter is ready, promoting even baking. Next, prepare your cake pans. Take three 9-inch round cake pans and generously spray them with nonstick baking spray. Make sure to coat the bottom and sides thoroughly to prevent any sticking, which makes for easy release later. Set these prepared pans aside. In a large mixing bowl, combine the foundation of our cake: 26.5 ounces of yellow cake mix (this typically comes in two 13.25-ounce boxes, so you’ll use both). To this, add 1¾ cups of water, ¼ cup of fresh lemon juice (squeezed from about 2 medium lemons), ⅔ cup of vegetable oil, 6 large eggs, and 2 teaspoons of bright lemon zest (from 1 lemon). Mix all these ingredients together until they are just combined and smooth. Be careful not to overmix, as this can lead to a tougher cake texture. A light hand will ensure your cake remains tender and fluffy.

Step 2: Even Layers – Dividing the Batter

Once your batter is perfectly mixed, it’s time to divide it among your prepared cake pans. For professional-looking, perfectly even cake layers, it’s highly recommended to use a kitchen scale. Measure out approximately 545 grams of batter into each of the three 9-inch pans. This precision ensures that each layer bakes uniformly, has the same height, and creates a beautifully balanced cake when stacked. If you don’t have a scale, simply eyeball it, trying your best to get equal amounts in each pan. Gentle handling of the batter after mixing helps maintain its airy texture.

Step 3: Golden Perfection – Baking the Cakes

Carefully place your cake pans into the preheated oven. Bake them for approximately 18-20 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. To check if they’re done, insert a clean toothpick into the very center of one of the cake layers. If the toothpick comes out clean or with just a few moist crumbs clinging to it, your cakes are perfectly baked. If you see wet batter, they need a few more minutes. Avoid opening the oven door too frequently during the first 15 minutes to prevent the cakes from sinking. Once baked, remove the pans from the oven and place them on a wire rack to cool for 10-15 minutes. This initial cooling in the pan helps the cakes firm up, making them easier to handle later.

Step 4: Luscious Layers – Beating the Frosting

While your cake layers are cooling, prepare the star of the show: the blackberry cream cheese frosting. In the bowl of a stand mixer (or using a hand mixer) fitted with the paddle or whisk attachment, add 16 ounces of cream cheese (ensure it’s at room temperature for a smooth consistency, typically two 8-ounce bricks). Add 1 cup of unsalted butter, also at room temperature (two sticks), 1½ cups of powdered sugar, 1 cup of fresh blackberries (if using frozen, thaw and drain them well), 2 teaspoons of pure vanilla extract, and ⅛ teaspoon of kosher salt. Beat all these ingredients together on high speed for a full 4 minutes. This vigorous beating incorporates air, making the frosting incredibly light, fluffy, and beautifully spreadable. The blackberries will break down and infuse the frosting with their vibrant color and tangy-sweet flavor, creating a stunning purple hue.

Step 5: The Grand Assembly – Frosting the Cake

Once your cake layers are completely cool (this is absolutely crucial to prevent the frosting from melting), gently remove them from their pans. If they stick, run a thin knife around the edges. Place the first cake layer onto your chosen serving plate or cake stand. Spread about ¼ cup of the delightful blackberry frosting evenly over the top of this layer, extending it almost to the edges. Next, carefully place the second cake layer on top, aligning it as best as you can. Spread more frosting over this second layer. Finally, top with the last cake layer. Now, with the remaining frosting, generously cover the top and elegantly spread it around the sides of the entire cake, creating a smooth and appealing finish. Don’t worry if it’s not perfectly smooth; a rustic look is charming too!

Step 6: The Final Touch – Decorate and Serve

To truly complete your Lemon Blackberry Cake and enhance its visual appeal, consider decorating it. Arrange thin slices of fresh lemon on top of the cake, along with a scattering of whole, plump blackberries. These garnishes not only add a burst of color but also hint at the wonderful flavors within. The vibrant yellow of the lemon and the deep purple of the blackberries beautifully complement the frosting. Once decorated to your liking, your masterpiece is ready! Slice into generous portions and serve this incredible dessert to your eager guests. Enjoy the smiles and compliments that are sure to follow!