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Lemon blackberry cake
- Anna Glover
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Serves 10
Easy
Prep: 20 mins
Cook: 1 hr
+ cooling
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This beautifully light, summery bake combines tart blackberries and lemon with a hint of sweetness from icing sugar. It's great with a drizzle of cream or ice cream, too
Freezable
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Bake this easy lemon blackberry cake, then check out our classic blackberry cake, plum upside-down cake, pear cake and more autumn cake recipes. Also make the most of seasonal produce in our blackberry crumble. Also discover our date and walnut cake, tottenham cake, orange drizzle cake and biscoff cake recipe.
Ingredients
Nutrition
-
200g salted butter
softened, plus extra for the tin
-
200g caster sugar
-
4 eggs
-
150g self-raising flour
plus 2 tbsp
-
50g ground almonds
-
1 tsp baking powder
-
2 lemons
zested and juiced, plus extra zest to decorate
-
2 tbsp whole milk
-
200g blackberries
plus extra to serve
-
150g icing sugar
Nutrition: Per serving
- kcal428
- fat21.6g
- saturates11.3g
- carbs51.2g
- sugars36.5g
- fibre1.8g
- protein6.3g
- salt0.7g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm square or round cake tin with baking paper. Whisk together the sugar and butter until pale and creamy, then add the eggs one at a time, beating well in between each addition.
-
step 2
Fold in the flour, almonds, baking powder and lemon zest, and mix until it becomes a uniform batter. Fold in the milk to loosen the batter slightly. Toss the blackberries with the 2 tbsp of flour to coat, then fold into the batter. Scrape into the tin and smooth over the top.
-
step 3
Bake for 50 mins-1 hr or until golden, well risen, and a skewer comes out clean when inserted into the middle. Leave to cool on a wire rack. Mix the icing sugar with enough of the lemon juice to get a drizzling consistency. Drizzle over the cake to serve, with more blackberries and lemon zest.
Use up your foraged goods with more of our blackberry recipes
Authors
Anna GloverSenior food editor
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