This homemade lemon cake is light, fluffy and full of natural lemon flavor in every bite. Two moist layers are stacked and finished with a rich, silky-smooth blackberry buttercream, making it an easy-from-scratch dessert, perfect for any occasion.
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Truth be told, I love cake. How about you? Do you have a favorite? This cake is a bit extravagant looking, but it is super easy to make, and the vibrant blackberry hue makes this cake simply beautiful.
Another truth is that this is the first cake I made in culinary school, and since then, it has been a favorite for good reason. Not only is it so simple to make, but it also tastes great. I love the flavor combo, and I think you will too.
- Type: Dessert | Method: Baking | Skill Level: Easy to Medium
- Flavor & Texture: Soft and fluffy lemon cake with a fresh citrus tang, covered in a smooth, fruity blackberry buttercream.
- Bake Time: 35 minutes (about 25 minutes prep, total time around 1 1/2 hours.
- Yield: One 9-inch, 2-layer cake.
- Why You’ll Love It: It looks like a bakery cake but is simple enough for a weekend bake. Perfect for birthdays, spring get-togethers, or just because you feel like cake.
- Make It Your Own: Bake it as a 13×9-inch cake or about 24 cupcakes—same great flavor, just a different shape.
- Storage: Keeps well covered at room temperature for 2 days, or in the fridge for up to 5 days.
Love baking with lemon? You might also enjoy my Lemon Shortbread Cookies, Lemon Lime Pie and Amish Lemon Cake Pie for more citrusy bakes.
Lemon Cake Ingredients
- Cake flour: Cake flour offers a light crumb for cakes, but you can use all-purpose flour.
- Sugar – Granulated sugar works best for this recipe
- Baking powder and salt
- Eggs – Always use large eggs in baking recipes.
- Butter – Use unsalted butter so you can control the salt in the cake and frosting. Let it come to room temperature for easier, smoother creaming.
- Milk – Use whole milk for a rich and moist crumb.
- Vanilla – Vanilla balances the lemon flavor. Consider making homemade vanilla extract with your favorite vanilla beans.
- Lemon: To get the best flavor, use fresh lemon zest and lemon juice. One medium lemon gives about 3 tablespoons of juice and 1 tablespoon of zest. Learn how to zest a lemon from this guide.
Steps for the cake
- Prepare two 9″ cake pans by greasing the pans and lining them with a piece of wax paper or parchment paper on the bottom of the pans. Preheat your oven to 350 degrees F.
- Mix the flour, baking powder, and salt together in a small bowl. Mix the milk with the vanilla in a measuring cup.
- Cream the softened butter and sugar until light and fluffy for about four minutes. Then add the eggs one at a time, mixing on medium speed until incorporated.
- Add the flour mixture in thirds, alternating with a third of the milk and vanilla. Mix well between batches, scraping the bowl as needed.
- Mix in the lemon juice and the lemon zest.
- Pour the batter into the pans and bake for 35 – 40 minutes.
While your cake is baking, make the Blackberry Buttercream. This buttercream is my favorite; it’s smooth and silky and spreads so easily on cakes. I love, love, love it!
Frosting Ingredients
- Blackberries – Use fresh blackberries if you can get them.
- Tip for Frozen Blackberries:
Frozen blackberries will work, but thaw them first and drain off the excess juice. If needed, simmer the puree a few extra minutes to make sure it’s thickened before adding it to the frosting. - Berry Substitutions: Use the same weight—5–6 ounces—whether you’re using blackberries, raspberries, blueberries, or strawberries. For strawberries, hull and chop before measuring so you get an accurate amount. Fresh or frozen berries work; if frozen, thaw and drain well before making the puree.
- Lemon – use a fresh lemon
- Powdered sugar: This is a must since it dissolves quickly and gives the frosting its smooth and sweet flavor. Only have regular sugar? Check my post on making powdered sugar at home.
- Butter – Use unsalted butter so you can control the salt in the cake and frosting. Let it come to room temperature for easier, smoother creaming.
- Salt – Adding salt balances the sweetness in the icing and enhances the flavors.
Making Blackberry Buttercream
There are several steps to making blackberry buttercream; trust me, they are not hard. Start by making the blackberry puree
- Make the puree by adding the blackberries and lemon juice to a small saucepan and mashing them with a fork. Let this simmer for 7–8 minutes.
- Strain the mixture through a mesh strainer to remove the seeds and pulp, then let the puree cool.
- Beat the softened butter until creamy, about 3 minutes, using a hand or stand mixer.
- Add the confectioner’s sugar one cup at a time along with the salt, beating on medium speed until smooth and fluffy.
- Mix in the cooled blackberry puree and beat for another 2 minutes until well blended.
- Frost the bottom cake layer first, then add the top layer and frost that before finishing the sides of the cake.
Tall, lemony, and luscious cake, covered with sweet and silky blackberry buttercream.
Tips For Other Pan Sizes
This lemon cake recipe isn’t limited to two round layers—you can easily adapt it. For a 13×9-inch pan, bake at the same temperature (350°F) for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. The cake will be a little shorter than the layered version but just as tender and flavorful.
If cupcakes are more your style, this batter makes about 24 standard cupcakes. Fill liners about two-thirds full and bake for 18–22 minutes, checking for doneness with a toothpick. Cupcakes are perfect if you want individual portions or plan to serve a crowd without slicing.
Make Ahead Tips and Storage
I get it, sometimes making a cake all in one day is time-consuming. Here are some handy make-ahead tips.
- For the cake, the lemon cake layers can be baked in advance and kept at room temperature, tightly wrapped in plastic for up to 2 days. You can wrap and freeze the cake layers for up to 2 months. Let thaw at room temperature before frosting.
- The blackberry frosting can be made ahead and stored in an airtight container, and kept in the refrigerator for up to 2 weeks. Before using, let it come to room temperature and re-whip until smooth and creamy again.
- Once frosted, the cake can be kept covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.
Try these other One Hot Oven cakes
- This easy-to-make classic Raspberry Chiffon cake is filled with fresh raspberries inside and in the icing. It’s pink and delicious.
- Bake this Apricot Cherry Upside Down Cake, which has a tender vanilla cake with fresh summer apricots and cherries on top.
- Another favorite, but with a twist, are these individual Grilled Pineapple Upside Down Cakes.
- This Banana Cream Cheese Cake Roll has an easy-to-make baked-in filling that makes this cake easy to roll.
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Recipe
Tried it? Rate ⭐⭐⭐⭐⭐ & comment below—your feedback keeps the oven mitts flying here at One Hot Oven.
Zesty Lemon Layer Cake with Blackberry Buttercream
Equipment
Ingredients
Cake Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup milk room temperature
- 2 teaspoons vanilla
- ¾ cup unsalted butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 1 tablespoon lemon zest which is about what you’ll get from 1 medium lemon.
- 2 tablespoon lemon juice
Blackberry Puree
- 1 cup blackberries 5-6 ounces
- 2 tablespoons lemon juice
Blackberry Buttercream
- 4 cups powdered sugar
- 1 cup butter room temperature butter
- ½ teaspoon kosher salt
Instructions
Cake Instructions
- 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, then add the vanilla.
- 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.
- Pour the batter into the prepared pans and bake at 350 degrees for 35 minutes or until a toothpick inserted comes out clean.Note: This recipe makes about 6½ cups batter (3¼ pounds/52 ounces). Use about 3¼ cups, or 26 ounces, per pan. Or just eyeball it!
- Cool cakes for 10 minutes then turn out on a cooling rack.
Instructions for Blackberry Puree
- Place blackberries and lemon juice in a small saucepan and mash lightly.
- Bring the mixture to a simmer, stirring occasionally for about 7 to 8 minutes.
- Pour the puree into a wire mesh strainer to remove the seeds and pulp. Set the puree aside to cool.
Instructions Blackberry Buttercream
- Add the room temperature butter to a large mixing bowl and beat with an electric mixer for about 3 minutes until light and fluffy.
- Add the confectioner's sugar one cup at a time, along with the salt, beating at medium speed until smooth and creamy, about six minutes.
- Add the cooled blackberry puree and beat for another two minutes, until blended.
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 it in a cake container.
Notes
Recipe Notes:
Lemon – One medium lemon gives about 3 tablespoons of juice and 1 tablespoon of zest. Frozen Blackberries: Thaw and drain well. Simmer puree longer if needed so the buttercream stays thick and vibrant. Other Fruit: Same weight if using raspberries, blueberries, or strawberries; for strawberries, hull and chop before measuring. Pan & Cupcake Options: This recipe works as a 13×9-inch cake—bake at the same temperature for about 35–40 minutes, or until a toothpick comes out clean. For cupcakes, fill liners ⅔ full and bake for 18–22 minutes. You’ll get about 24 cupcakes. Make Ahead:Bake cake layers up to 2 days ahead, wrap well, and store at room temperature, or freeze up to 2 months. Buttercream keeps in the fridge for 2 weeks—bring to room temperature and re-whip before using.
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Nutrition
First Published: June 25, 2017… Last Updated: August 16, 2025 with new images and updated content.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
I find it’s a lot better if you strain the cooked blackberries through a fine sieve and use the pulp,
Thank you for the thought on this. I go both ways on straining vs. nonstraining. It’s like we have two jars of raspberry jam in the fridge one seedless and the other full of seeds.