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.
Servings 1 9' cake
- 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
- 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
Beat the softened butter at medium speed until light and creamy
Add the sugar and beat until fluffy
Beat in the eggs one at a time, scraping the bowl occasionally
Combine the flour, baking powder, and salt
Beat in the flour mixture alternating with the milk in three batches.
Scrape down the bowl and add the lemon zest and the lemon juice or extract
Pour the batter into the prepared pans and bake at 350 degrees for 35 minutes or until a toothpick inserted comes out clean.
Cool cakes for 10 minutes then turn out on a cooling rack.
Instructions for Blackberry Puree
Place blackberries in a small pot and mash lightly
Add sugar, 2 tablespoons of water and lemon juice.
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.
Cook for about 2 minutes. Remove from the heat and cool completely.
Instructions for the Swiss Meringue Blackberry Buttercream
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
Place the hot mixture on a mixer fitted with the whip attachment and whip until it reaches room temperature.
Add softened butter 1 cube at a time with the mixer running.
Scrape down the bowl and mix until smooth.
Whip in the vanilla and the 2/3 cup of blackberry puree