Lemon Blackberry Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered cake with bright lemon flavor, tangy lemon curd filling, and fresh blackberry frosting. Soft, moist, and bursting with citrus and berry notes, it's ideal for spring and summer celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 9.7 oz all-purpose flour (275 grams)
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- 8 oz unsalted butter, softened (227 grams)
- 12.3 oz granulated sugar (350 grams)
- 4 large eggs (room temperature)
- 4 oz whole milk (120 ml )
- 4 oz sour cream (120 grams)
- 2.6 oz fresh lemon juice (80 ml )
- 1 tablespoon vanilla extract
- 4 oz fresh lemon juice (120 ml )
- 4.7 oz granulated sugar (133 grams)
- 4 large egg yolks
- 1.5 oz unsalted butter, cubed (42 grams)
- 1½ tablespoons cornstarch
- Pinch of salt
- 7 oz fresh or frozen blackberries (200 grams)
- 1 tablespoon lemon juice
- 4 oz cream cheese, softened (113 grams)
- 16 oz powdered sugar, sifted (450 grams)
At a glance
PER SERVING · TIME 202M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 22m
- Sodium
- 302mg
- Total sugar
- 79g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.