Hope everyone had a wonderful weekend, and happy Easter! I loved that Spring really made an appearance, with the warm weather and the flowers blooming, it was perfect. We had my family over for Easter service and lunch, and had a good time spending the afternoon with one another.

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I wanted to share for this week’s Food Find a lemon blackberry cake I think I finally got right. The pictures are not up to bakery expectations, but I wanted to keep it real for you guys. I am not a baker, however, I am slowly learning and I was really proud of this one! I learned some tricks too from Elisabeth and Butter ;  not only does she have some delicious recipes, but great tips on baking a cake.

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I made a plain vanilla cake, 2 8-inch layers, and a whipped lemon buttercream frosting. I found the cake recipe on the Food Network, found here , and then combined a few recipes for the icing. I wanted a whipped icing, but that would also not melt. I tried this last weekend, and if you were watching Instagram stories, then you know it kinda failed. This time I remember baking takes more patience than cooking, and to complete each step as instructed. I have also learned the importance of having a few baking tools on hand: cooling racks, stand mixer, zester, and round baking pans.

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You can use any fruit, I love blackberries, but most of your berries pair really well with lemon flavor. Make sure the cake has completely cooled before icing, and after you ice the first layer, put it in the refrigerator for 15-30 minutes. This will make icing the rest of the cake much easier (source from Elisabeth and Butter). The only thing I need to add to my baking tool kit is an icing tool, silverware knives don’t work as well.

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So, I am very excited about my first completed cake and everyone at Easter really enjoyed it. You can pair it with vanilla ice cream, but the icing gives you enough to satisfy your sweet tooth. Phil is really excited about the cake leftovers for the week! The best advice I can give those of us beginning to tackle baking, be patient and remember it takes practice. I am going to keep working on these skills, and maybe also my food photography. Any tips and suggestions would be welcome! Shop below for some of my favorite kitchen tools, and check out the recipe!

Note: This is not a sponsored post and all opinions are my own, but I do receive a small commission for each click when shopping.

Lemon Blackberry Cake

Servings 14 slices

Ingredients

Vanilla Cake (Adapted from Food Network)

  • 3 cups all-purpose flour
  • 2 sticks unsalted butter (Room temperature) Use another stick to grease the pans
  • 1 1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup Heavy whipping cream
  • 1/4 cup water
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt Can use regular salt
  • 4 Eggs Room temperature

Whipped Lemon ButterCream Frosting

  • 3 1/2 cups Powdered Sugar Sifted
  • 1/2 cup Heavy Whipping Cream
  • 1/8 teaspoon Sea Salt
  • 2 sticks unsalted butter Room Temperature
  • 1-2 teaspoons Lemon Zest Depending on how lemon tasting you want your cake to be
  • 1 teaspoon Vanilla Extract

Instructions

For the Cake

  1. Preheat the oven to 350 degrees and grease your baking pans with butter and a small dash of flour. 

  2. For around 3-5 minutes, with the paddle attachment on medium high speed, beat the butter and sugar together until soft and fluffy. While waiting, sift and whisk together your flour, salt, and baking powder. In a separate container, mix your water and heavy cream. 

  3. Slow your speed to medium and add in one egg at a time. Then alternate between adding in the flour mixture and the cream, and continue to mix. You may have to stop and scrap down the sides some. 

  4. Pour between your two pans and bake for 35 minutes. Ensure the middle is done before removing (you may have to add a few minutes here and there), and let sit in the pan for about 15 minutes. Afterwards, slowly and carefully remove to your cooling racks to finish cooling. Wait until they have completely cooled to put your icing on. 

For the Icing

  1. Sift the 4 cups of powdered sugar into the mixing bowl (note I used the paddle attachment again instead of the whisk). 

  2. Add in the remaining of your ingredients, and mix on high speed for about 5 minutes. If the icing is too runny, add in more powdered sugar slowly. You may need to scrap the sides and continue to mix until you have a light and fluffy consistency! 

  3. Wait until the cake has completely cooled and ice away! This will make enough for a two layer cake with some leftover for licking off the spoon. 

Love,

Jess

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