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    Home » Recipes » Cakes & Cupcakes

    Lemon Blackberry Layer Cake

    Published: Mar 7, 2022 · Modified: Mar 23, 2023 by brooke · This post may contain affiliate links · 15 Comments

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    This lemon blackberry layer cake is bursting with fresh blackberries and a sweet lemon flavor. Topped with a homemade lemon cream cheese frosting, this light and citrusy cake is perfect for spring and summer!

    single slice of lemon blackberry layer cake on a plate

    Lemon blackberry layer cake is the epitome of what springs feels like. Fresh, light, and bursting with brightness. This cake is a relatively easy layer cake to make, the main suggestion I would have for you is to use cake flour. It really helps to keep the crumb of this cake tender and springy.

    If you're looking for other ways to use up some lemons you should try my luscious lemon sour cream pie, my easy homemade lemon bars, or my very popular lemon coconut white chocolate cookies. I am truly a lover of all things lemon!

    the whole lemon blackberry layer cake with a chunk missing to see inside

    WHY YOU WILL LOVE THIS

    BURSTING WITH FLAVOR- Using both lemon juice and zest helps to create a stronger lemon flavor, and then the blackberries add another pop also.

    EASY TO MAKE- This cake doesn't require doing anything complicated, just a mixing bowl and some cake pans and you should be enjoying this in no time.

    TENDER & MOIST- This cake is so light and stays so moist since both cake flour and buttermilk are being used.

    INGREDIENT NOTES

    • Sugar/Zest- Rubbing these together before starting to mix ingredients really helps the lemon flavor to come out.
    • Butter- Make sure that you mix your room temperature butter and the sugar for 3-4 minutes to ensure a light batter.
    • Lemons- 2 large lemons should be enough to zest and juice for both the cake and the frosting.
    • Buttermilk- Make sure this is room temperature before starting. If you cannot use buttermilk then use whole milk.
    • Cake Flour- This really helps to create a lighter cake crumb. I would say it is worth getting.
    • Blackberries- I have used fresh every time, if using frozen do not let them thaw first or the color will bleed through the whole cake. Mix berries with a bit of flour to help keep them from sinking.
    • Cream Cheese- Make sure this is completely room temperature or it will not blend completely smooth.
    piece of lemon blackberry layer cake with a bite missing

    STEP BY STEP INSTRUCTIONS

    STEP 1- PREP. Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.

    STEP 2- WET INGREDIENTS. In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil. Mix on medium-high speed for about 3-4 minutes until light and fluffy. Add eggs, lemon juice and vanilla and mix again until all incorporated.

    blending lemon zest and sugar with hands
    adding eggs to batter
    adding lemon juice

    STEP 3- DRY INGREDIENTS. In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.

    dry ingredients
    batter before blackberries

    STEP 4- BLACKBERRIES. Mix cut blackberries with 2 tablespoon of flour and fold into cake batter.

    blackberries mixed in flour
    blackberries in batter
    batter ready to put in pans

    STEP 5- PANS. Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.

    batter before being baked
    cakes after being baked
    cakes cooling on racks

    STEP 6- BAKE. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

    STEP 7- FROSTING. Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again. Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.

    ASSEMBLING THE CAKE

    Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.

    Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.

    first cake layer with frosting glob on top
    frosting spread on cake layer
    side view of 2 cakes layers with frosting

    Place final cake layer, top side down.

    Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.

    final layer of cake bottom side up
    crumb coating of frosting
    crumb coat from a side view

    Pull the chilled cake out, and frost the cake with the remaining frosting.  

    top view of cake after all frosted
    side view of cake after all frosted
    cake after decorated with lemon slices and blackberries

    EXPERT BAKING TIPS

    Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, cream cheese, and butter out of the fridge an hour or two before I start baking.

    Any berries would work great in this cake, just mix whichever you prefer in 2 tablespoon of flour before folding in to keep them from sinking. If you prefer to use no berries white chocolate chips would also be wonderful inside.

    This cake and frosting can be made ahead of time. Just wrap cake layers individually in plastic wrap and store in the freezer until ready to use. Frosting can be stored in an airtight container in the fridge or freezer. Just allow to thaw before trying to spread on the cake.

    FAQ

    Why did my cake fall in the middle?

    The main reason that this happens is either over mixing the batter, or underbaking the cake. Make sure a toothpick inserted in the middle comes out clean before removing from the oven.

    How long can my cakes stay inside the pan to cool?

    It is best to allow cakes to come to room temperature in the baking pan so they do not break when trying to remove them. Allow them to cool for at least 30 minutes before taking out of the pans.

    What is the difference between cake flour and all-purpose flour?

    Their main difference has to do with the protein amounts. All-purpose flour has 10-12% protein. Cake flour has 6-8% protein, which is why its a lighter flour.

    cake with a lemon slice and blackberries

    STORING & FREEZING

    This lemon blackberry layer cake can be stored in an airtight container left at room temperature for 3-4 days. Storing it in the fridge will dry it out.

    FREEZING

    This cake can easily be stored in the freezer for 3-4 months. You can either store the whole cake in an airtight container in the freezer, or cut into slices, wrap with plastic wrap and pull out as needed. I always freeze whatever I have left and bring to friends when I see them.

    OTHER LAYER CAKE RECIPES TO TRY

    The Best Coconut Cake

    German Chocolate Cake

    Funfetti Cake

    close up of whole cake

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

    Make sure to leave a star review below!

    lemon blackberry layer cake slice

    Lemon Blackberry Layer Cake

    brooke
    This easy lemon blackberry layer cake is bursting with fresh blackberries and a sweet lemon flavor. Topped with a homemade lemon cream cheese frosting, this light and citrusy cake is perfect for spring and summer!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    1 hour hr
    Total Time 1 hour hr 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 616 kcal

    Ingredients
     
     

    For the Cake:

    • 2 cups granulated sugar
    • 2 tablespoon lemon zest, about 2 large lemons
    • ½ cup butter room temperature
    • ½ cups canola oil
    • 3 large eggs room temperature
    • ¼ cup lemon juice, 1-2 large lemons
    • 1 teaspoon vanilla
    • 1¼ cups buttermilk room temperature
    • 2½ cups cake flour, all purpose can work
    • 1½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon salt
    • 8 ounces fresh blackberries, cut in half if large
    • 2 tablespoon all-purpose flour

    For the Frosting:

    • 12 oz cream cheese room temperature
    • ½ cup butter
    • 1 teaspoon vanilla
    • 2 tablespoon lemon juice
    • 6 cups powdered sugar
    • ⅛ teaspoon salt

    Instructions
     

    To make the cake:

    • Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
    • In a large mixing bowl mix together sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant. Add butter and oil. Mix on medium-high speed for about 3-4 minutes until light and fluffy.
    • Add eggs, lemon juice and vanilla and mix again until all incorporated.
    • In a seperate bowl, whisk together dry ingredients, flour, powder, soda, and salt. Slowly add dry ingredients, alternating with buttermilk, into mixing bowl and stir until combined.
    • Mix cut blackberries with 2 tablespoon of flour and fold into cake batter.
    • Pour batter evenly into 3 cake pans. This seems to weigh about 550g per pan for me.
    • Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

    To make the frosting:

    • Cream together butter and softened cream cheese until completely smooth. Add vanilla, lemon juice and salt and mix again.
    • Add powdered sugar one cup at a time, beating in between each. If after adding all the powdered sugar you think its too thick, feel free to add a tablespoon or two of whipping cream or milk to get desired consistency.

    To assemble cake:

    • Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
    • Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
    • Place final cake layer, top side down.
    • Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
    • Pull the chilled cake out, and frost the cake with the remaining frosting.  

    Notes

    Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk,  cream cheese, and butter out of the fridge an hour or two before I start baking.
    If using frozen blackberries, use frozen and do not allow to thaw first.
     
    This cake would be great with any berries used, or without them at all as just a lemon cake.
     
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
    Make Ahead Instructions: The cakes can be made in advance. Wrapped in plastic wrap and stored in the freezer until ready to frost and serve, see below for details. The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
    Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

    Nutrition

    Calories: 616kcalCarbohydrates: 89gProtein: 6gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 91mgSodium: 425mgPotassium: 123mgFiber: 1gSugar: 72gVitamin A: 753IUVitamin C: 5mgCalcium: 81mgIron: 1mg
    Keyword blackberries, cake, cream cheese frosting, lemon, lemon blackberry cake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Morgan

      March 08, 2022 at 10:29 am

      5 stars
      This recipe is perfection! I love how the blackberry and lemon play so well together! Who doesn’t love cake?!

      Reply
    2. Babs

      March 08, 2022 at 10:59 am

      5 stars
      Hands down, a new favorite cake in our family!! I am not even a big cake person but the density of the cake itself is spot on. And the flavors are HEAVEN! You don’t even have to be a big lemon lover (like my husband) to enjoy this cake.

      Reply
    3. Dana Marchant

      March 08, 2022 at 11:40 am

      5 stars
      This cake was a perfect combo of sweet and tart. Lightest cake covered with a rich frosting. My spouse loves a certain cake from a certain bundt cake shop and said this one was 10x better. Kudos Brooke!

      Reply
    4. MJ

      April 16, 2022 at 6:18 pm

      5 stars
      Made this today for a pre-Easter dinner. It was PHENOMENAL! Seriously so refreshing and a perfect cake for spring/summer. It got rave reviews from everyone - even the non-fruity dessert eaters.

      Reply
      • brooke

        April 17, 2022 at 1:30 pm

        I'm so glad!!! Thank you SO much!!

        Reply
    5. Abby

      May 05, 2022 at 1:21 pm

      5 stars
      What temp/how long should I bake if I’m doing two 9 inch pans instead of the three 8 inch?? When I made the coconut cake I did my two 9 inch and it sunk a bit in the middle?

      Reply
      • brooke

        May 05, 2022 at 1:28 pm

        I would add 5 minutes and then continue to check it after that. You don't want it to have any bit of a gloss to the top before taking it out, and you can always stick a toothpick in the center just to make sure.

        Reply
    6. Dezi

      June 10, 2022 at 12:13 am

      5 stars
      Made for my 4 year olds birthday and it was absolutely delicious!!! The only change I made was adding powdered pudding mix. This is the second dessert recipe I’ve made of yours; you have great tips and both recipes have been amazing.

      Reply
      • brooke

        June 13, 2022 at 8:01 am

        Thank you so much!!! I really appreciate you trying it and your sweet words!

        Reply
    7. Julie

      July 14, 2022 at 8:28 am

      5 stars
      This is one of the best cakes I have ever tasted. I made it for a friends birthday party and everyone raved about it. They asked me if I was a professional baker and if I sold cakes! If you love lemon this cake is for you!

      Reply
      • brooke

        July 14, 2022 at 9:37 am

        Thank you so much Julie! I am so happy it was loved by everyone!

        Reply
    8. Crystal

      August 20, 2022 at 10:30 pm

      5 stars
      The best cake! I’ve always struggled with homemade cakes turning out too dense and packy but THIS one was amazing! It is so light and fluffy! The lemon was not overpowering- just the right amount of tang that complimented the blackberries so well! Will definitely be showing this off at my next family function!

      Reply
      • brooke

        August 20, 2022 at 10:39 pm

        I'm so happy it was such a success! Thank you so much for trying it!

        Reply
    9. Natalie

      March 11, 2023 at 10:57 am

      If I’m making them into cupcakes, what is the oven temp and time to bake them?

      Reply
      • brooke

        March 13, 2023 at 4:49 pm

        I wouldn't change the oven temp, and would probably set the timer for about 18 minutes and keep an eye on them. I haven't made them into cupcakes before, so I can't say exactly. Enjoy!

        Reply

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