Zesty Lemon Layer Cake with Blackberry Buttercream

This is a zesty lemon layer cake filled and frosted with a Swiss meringue blackberry buttercream frosting. Rich and moist this cake really makes a statement. The cake recipe is adapted from Food & Wine.
Course Dessert
Servings 1 9' cake
Author Jere@OneHotOven


Cake Ingredients

  • 3 cups cake flour
  • 1 tbls baking powder
  • 3/4 tsp. salt
  • 1 cup room temperature milk
  • 2 tsp. vanilla
  • 1 1/2 sticks softened unsalted butter
  • 2 cups sugar
  • 4 large eggs at room temperature
  • 2 tsp. grated lemon zest
  • 1 tbls. lemon juice or lemon extract

Blackberry Puree

  • 2 cups blackberries
  • 1/3 cup sugar
  • 4 tbls water
  • 2 tbls cornstarch
  • 1 lemon juiced

Swiss Meringue Buttercream

  • 8 oz. egg whites
  • 10 oz. sugar
  • 1 lb 5 oz room temperature butter
  • 1 tsp. vanilla extract


Cake Instructions

  1. Beat the softened butter at medium speed until light and creamy
  2. Add the sugar and beat until fluffy
  3. Beat in the eggs one at a time, scraping the bowl occasionally
  4. Combine the flour, baking powder, and salt
  5. Beat in the flour mixture alternating with the milk in three batches.
  6. Scrape down the bowl and add the lemon zest and the lemon juice or extract
  7. Pour the batter into the prepared pans and bake at 350 degrees for 35 minutes or until a toothpick inserted comes out clean.
  8. Cool cakes for 10 minutes then turn out on a cooling rack.

Instructions for Blackberry Puree

  1. Place blackberries in a small pot and mash lightly
  2. Add sugar, 2 tablespoons of water and lemon juice.
  3. Bring the mixture to a simmer over medium heat, stirring occasionally for about 4 to 5 minutes. , Mix together the cornstarch and remaining 2 tablespoons of water. Slowly pour into the simmering blackberry mix, stirring constantly.
  4. Cook for about 2 minutes. Remove from the heat and cool completely.

Instructions for the Swiss Meringue Blackberry Buttercream

  1. Combine the egg whites and sugar in a mixing bowl, Cook, stirring continuously over a simmering bain marie until the mixture reaches 120 on a candy thermometer
  2. Place the hot mixture on a mixer fitted with the whip attachment and whip until it reaches room temperature.
  3. Add softened butter 1 cube at a time with the mixer running.
  4. Scrape down the bowl and mix until smooth.
  5. Whip in the vanilla and the 2/3 cup of blackberry puree