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
- 2 cups blackberries
- ⅓ cup sugar
- 4 tbls water
- 2 tbls cornstarch
- 1 lemon juiced
Swiss Meringue Buttercream
Preheat the oven to 350° and grease and flour two 9" round cake pans. It is helpful to cut a piece of wax paper or parchment and lay on the bottom of the cake pan.
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 the 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
Cut the room temperature butter into small cubes and set aside.
Combine the egg whites and sugar in a mixing bowl, Cook, stirring continuously over a simmering bain-marie until the mixture reaches 120° F. on a candy thermometer
Place the hot mixture into a mixing bowl of a stand mixer and using the whip attachment whip until it reaches room temperature. This can also be done with a good handheld mixer.
Add softened butter 1 cube at a time with the mixer running and continue mixing, scraping down the bowl and mix until smooth.
Whip in the vanilla and the ⅔ cup of blackberry puree until the mixture is combined.
Frosting the cake
The cake is ready to be frosted once the layers are totally cool. Place the first layer upside down on a cake plate and add enough buttercream to frost the first layer, then add the next cake layer, upside down so the flat side is on top, and add icing to this layer. Finish up by frosting the sides of the cake.
This cake will keep for several days, cover the cake with plastic wrap or keep in a cake container.
Serving: 1 | Calories: 765kcal | Carbohydrates: 77g | Protein: 7.9g | Fat: 48g | Cholesterol: 170mg | Sodium: 499mg