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Lemon and Blackberry Stripe Cake

Lemon and Blackberry Stripe Cake: A Bright, Delicious Delight

Lemon and Blackberry Stripe Cake is a vibrant dessert featuring zesty lemon sponge and rich blackberry buttercream, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free treat.
  • 1.5 cups Granulated Sugar Using brown sugar can deepen the flavor profile.
  • 2 teaspoons Baking Powder Check freshness for best results.
  • 0.5 teaspoons Salt Sea salt offers a subtle twist.
  • 1 cup Whole Milk Try almond or oat milk for dairy-free.
  • 3 large Eggs Flax eggs can make this a vegan delight.
  • 0.5 cups Unsalted Butter Plant-based margarine works for a vegan alternative.
  • 2 large Fresh Lemons Zest and juice are crucial for that signature taste.
For the Buttercream
  • 1 cup Blackberries Blueberries or raspberries can be substituted.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best results.
  • 4 cups Powdered Sugar
  • 0.5 cups Blackberry Puree

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Spatula
  • 3 (8-inch) round cake pans
  • wire rack
  • Mixer

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, followed by the milk, lemon juice, and zest, mixing until smooth.
  5. Combine the wet mixture with the dry ingredients until just blended.
Baking
  1. Divide the cake batter evenly among the prepared pans, smooth the tops and bake for 25 minutes, or until a toothpick comes out clean.
  2. Remove from the oven and let cool in the pans for 10 minutes.
  3. Run a knife around the edges to loosen the cakes and transfer them to a wire rack to cool completely.
Buttercream Preparation
  1. In a mixing bowl, beat the unsalted butter until fluffy, about 5 minutes.
  2. Gradually add the powdered sugar, mixing until creamy.
  3. Incorporate blackberry puree and vanilla extract to achieve a luscious frosting.
Assembling the Cake
  1. Layer the first cake on a plate and spread an even layer of blackberry buttercream on top.
  2. Repeat with the second layer, adding more buttercream and finishing with the final layer on top.
  3. Smooth the sides showcasing the cake layers.
Decoration
  1. Top the cake with additional blackberry buttercream and garnish with fresh blackberries and lemon slices.
  2. Optionally, drizzle with blackberry coulis or lemon glaze for extra sweetness.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure the cake layers are fully cooled before frosting to prevent melting of the buttercream. You can bake the cake layers up to two days in advance for convenience.

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