22 Sep 2015
So you and your husband have recently welcomed a bundle of joy in the family and as a proud mother, you want to celebrate your journey to motherhood with a joyous and cheery baby shower party. But you are stuck on your quest for a unique and special cake. Why not make something that is sweet, but also packs in a tangy taste? A lemon blackberry cake is not only unique, but also one of those popular baby shower cakes in Brisbane that are mouthwateringly delicious. Check out its recipe given below:
- Flour - 3 cups
- Baking powder - 1½ tablespoons
- Salt - 1 tablespoon
- Baking soda - ½ tablespoon
- Butter - 1 cup
- Sugar - 2½ cups
- Eggs - 5
- Vanilla extract - 1 tablespoon
- Lemon juice - ¼ cup and 2 tablespoons
- Buttermilk - ¾ cup
- Blackberry jam
- Lemon buttercream for frosting
Prepare the oven by heating it to a temperature of 177 degrees Celsius. Take two 9-inch cake pans and coat them with vegetable oil or softened butter. Now dust them with flour and place them aside. Next, sift together baking powder, baking soda, salt and flour in a medium-sized bowl and set it aside as well. Mix the sugar and cream butter in a big bowl until the concoction becomes fluffy and light. Crack in the eggs one by one, mixing each uniformly before pouring in the next one. Add the vanilla extract and beat till blended thoroughly. Now beat slowly and pour the flour mixture in thirds, adding buttermilk and lemon juice alternatively.
Distribute the batter evenly between the two pans and place them in the oven. Bake for about 20 to 30 minutes until their tops become fluffy and bounce back at light touch. Take the pans out from the oven and place them on a cooling rack for approximately 15 minutes. Loosen the layers of the cake from the pans’ sides with a knife and invert them on a wire rack so that they can cool completely.
Pour lemon buttercream in a pastry bag and pipe a thick ring around the edge of one cake layer. Spread one and a half cup of blackberry jam within the ring and gently put the second cake layer on it. Place a single cup of lemon buttercream and cover the full cake with a thin layer of icing. Refrigerate for about an hour and then frost the cake with the remaining icing.
Your lemon blackberry cake is ready to be served.