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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

Ingredients

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

Instructions

Cake Instructions

  • 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