Olive Magazine
A sponge cake topped with splattered icing sugar and a scattering of blackberries on a white plate

Lemon blackberry cake

Published: July 25, 2022 at 2:45 pm
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • + cooling
  • Easy
  • Serves 10

This beautifully light, summery bake combines tart blackberries and lemon with a hint of sweetness from icing sugar. It's great with a drizzle of cream or ice cream, too

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal428
fat21.6g
saturates11.3g
carbs51.2g
sugars36.5g
fibre1.8g
protein6.3g
salt0.7g
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Bake this easy lemon blackberry cake, then check out our classic blackberry cake, plum upside-down cake, pear cake and more autumn cake recipes.

Ingredients

  • 200g salted butter, softened, plus extra for the tin
  • 200g caster sugar
  • 4 eggs
  • 150g self-raising flour, plus 2 tbsp
  • 50g ground almonds
  • 1 tsp baking powder
  • 2 lemons, zested and juiced, plus extra zest to decorate
  • 2 tbsp whole milk
  • 200g blackberries, plus extra to serve
  • 150g icing sugar

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm square or round cake tin with baking paper. Whisk together the sugar and butter until pale and creamy, then add the eggs one at a time, beating well in between each addition.

  • STEP 2

    Fold in the flour, almonds, baking powder and lemon zest, and mix until it becomes a uniform batter. Fold in the milk to loosen the batter slightly. Toss the blackberries with the 2 tbsp of flour to coat, then fold into the batter. Scrape into the tin and smooth over the top.

  • STEP 3

    Bake for 50 mins-1 hr or until golden, well risen, and a skewer comes out clean when inserted into the middle. Leave to cool on a wire rack. Mix the icing sugar with enough of the lemon juice to get a drizzling consistency. Drizzle over the cake to serve, with more blackberries and lemon zest.

Use up your foraged goods with more of our blackberry recipes

Black and Blue Crumble Pie Recipe

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