Description
Are you ready to tantalize your taste buds with a dessert that perfectly balances tart and sweet? Say hello to your new favorite citrusy delight: the Blackberry Lemon Drip Cake! This dreamy dessert combines zesty lemon with the delightful sweetness of blackberries, making it the ultimate showstopper for any occasion. Indulge in layers of moist cake, topped with a luscious lemon glaze and adorned with fresh berries and edible flowers. Get ready, because you won’t be able to resist going back for seconds!
Ingredients
- 1 cup fresh blackberries
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 cup buttermilk
- 1 cup granulated sugar
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
- Fresh blackberries (for decoration)
- Lemon slices (for decoration)
- Edible flowers (for decoration)
Instructions
Prep Time!
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix It Up:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Creamy Dream:
In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
Blend:
Gradually add your dry mix and buttermilk to the wet ingredients. Mix gently until just combined.
Zesty Goodness:
Fold in lemon zest and fresh blackberries.
Bake:
Divide batter between cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool Down:
Let cakes cool in pans for 10 minutes before transferring to a wire rack.
Glaze Craze:
In a small bowl, mix powdered sugar with lemon juice until smooth. Adjust consistency with more sugar or juice as needed.
Layer & Drip:
On a serving plate, drizzle glaze over the first cake layer. Add the second layer and drizzle more glaze on top.
Make It Pop!
Decorate with fresh blackberries, lemon slices, and edible flowers.
Notes
Storage:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Substitutions:
For a dairy-free version, substitute buttermilk with a non-dairy alternative and use plant-based butter.
Serving Suggestion:
Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.
Flavor Variations:
Feel free to experiment with other berries, such as raspberries or blueberries, for different flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes