If sunshine could be baked into a dessert, it would taste exactly like this Lemon Blackberry Cake. Imagine tender lemon-zested layers speckled with juicy blackberries, sandwiched with silky lemon curd mascarpone whipped cream, and topped with a cascade of glossy, macerated berries. Every bite is a balance of bright citrus and rich creaminess—spring and summer elegance on a cake stand.
Table of Contents
Why You’ll Love This Recipe
- Bright & Fruity – Lemon zest and juice bring zing, while blackberries add sweet-tart bursts.
- Creamy & Dreamy – Mascarpone-based whipped cream is lush, yet light enough to let the fruit shine.
- Perfect for Celebrations – Tall, layered, and stunning enough for birthdays, showers, or garden parties.
- Make-Ahead Friendly – Cake, curd, and berries can be prepped in advance.
- Versatile – Swap in blueberries or raspberries, or adjust the lemon for your perfect tang.
Ingredients You’ll Need
For the Lemon Cake Layers
- Granulated sugar – Rubbed with lemon zest for an aromatic, citrus-infused base.
- Fresh lemon zest – Tiny specks of sunshine that perfume the whole cake.
- All-purpose flour – A sturdy yet tender structure for even layering.
- Baking soda & baking powder – Double-lift for an airy crumb.
- Fine sea salt – Balances the sweetness and sharpens the citrus.
- Unsalted butter – Softened for easy mixing and a rich, buttery note.
- Full-fat Greek yogurt – Adds moisture and a slight tang, keeping the cake tender for days.
- Large eggs – Room-temperature for smooth, even mixing.
- Vanilla extract – A warm background note to round out the lemon.
- Blackberries – Fresh or frozen; dotted through the batter for sweet-juicy bites.
For the Macerated Blackberries
- More blackberries – Glossy, jewel-like berries for the filling and topping.
- Lemon juice – Enhances their natural tartness.
- Granulated sugar – Draws out the juices for a luscious, syrupy finish.
For the Lemon Curd Mascarpone Whipped Cream
- Egg yolks – The base of a rich, silky curd.
- Granulated sugar – Sweetens while keeping the lemon sharp.
- Fresh lemon zest & juice – Packed with bright, sunny flavor.
- Fine sea salt – A tiny pinch to make the lemon pop.
- Mascarpone – Italian cream cheese for a stable, decadent frosting.
- Heavy cream – Cold and ready to whip into soft peaks.
Step-by-Step Instructions
1. Make the Lemon Cake
- Preheat oven to 350°F and position a rack in the middle.
- In a mixing bowl, rub lemon zest into sugar until fragrant.
- Whisk in flour, baking soda, baking powder, and salt.
- Add butter, yogurt, eggs, and vanilla; mix until just combined, then beat briefly to smooth.
- Toss blackberries with a little flour; fold into batter.
- Pour into a greased and parchment-lined springform pan. Smooth the top.
- Bake 30 minutes, rotate, and bake 20–25 minutes more, until a toothpick comes out clean. Cool completely.
2. Macerate the Blackberries
- In a bowl, combine blackberries, lemon juice, and sugar.
- Let sit at room temp until juicy (or refrigerate overnight).
3. Make Lemon Curd Mascarpone
- Whisk yolks, sugar, salt, zest, and juice in a heatproof bowl.
- Place over simmering water and whisk until thick like mayonnaise.
- Remove from heat; whisk in mascarpone one spoonful at a time until smooth.
- Cover with plastic wrap touching the surface; chill until cold.
4. Make the Whipped Cream
- Set aside a small portion of lemon curd.
- Whip cream to almost stiff peaks.
- Fold cream into remaining curd in two additions until airy and spreadable.
5. Assemble the Cake
- Slice cooled cake into two even layers.
- Place bottom layer on a stand; spread with half the whipped cream.
- Mash half the macerated berries (if fresh) and scatter over cream.
- Top with second cake layer; spread remaining cream on top.
- Spoon swirls of reserved lemon curd; top with remaining berries.
- Chill 1–2 hours for cleaner slices, or serve immediately for a rustic look.
Pro Tips for Success
- Use fresh zest – It’s the quickest way to boost lemon flavor.
- Check your leaveners – Expired baking soda or powder = flat cake.
- Go for frozen berries inside – They break down beautifully in the filling.
- Chill before slicing – An hour in the fridge sets the cream for picture-perfect layers.
- Scale it up – For a 9-inch cake, multiply batter ingredients by 1.5.
Flavor Variations
- Lemon-Blueberry – Swap blackberries for blueberries and add a lavender garnish.
- Raspberry-Lemon – Pair tangy lemon with vibrant raspberries.
- Coconut-Lemon – Add shredded coconut to the filling for a tropical twist.
- Poppyseed-Lemon – Fold a tablespoon of poppyseeds into the batter for texture.
Serving Ideas
- Elegant brunch centerpiece – Slice thin for guests to enjoy alongside tea or coffee.
- Garden party dessert – Garnish with edible flowers and mint sprigs.
- Casual weekend treat – Serve chilled with extra lemon curd drizzled over each slice.
FAQs
Do blackberry and lemon go together?
Yes—lemon’s bright acidity complements blackberry’s sweet-tart flavor, making the pairing vibrant and refreshing.
What are some common lemon cake mistakes?
Overmixing the batter (makes it dense), using expired leaveners (flat cake), and not zesting fresh lemons (dull flavor).
What is a secret ingredient to moisten cakes?
Full-fat Greek yogurt or sour cream—adds moisture without thinning the batter, while giving structure.
What makes Mary Berry’s lemon cake special?
Her use of fine zest, light sponge technique, and often a lemon drizzle that soaks into the crumb for extra tang.
More Related Recipes
- Smash Cake – A sweet, photogenic cake perfect for celebrations.
- Cloud Cake Recipe – Light, airy, and dreamy-soft.
- Bento Cake Recipe – Adorable mini-layer cakes for gifting or parties.
- Cottage Cheese Chocolate Mousse – A light yet indulgent chocolate treat.
Quick Recap
This Lemon Blackberry Cake layers tender lemon-speckled sponge, lush mascarpone whipped cream, and juicy macerated berries for a dessert that’s both elegant and approachable. Perfect for spring, summer, or any celebration where you want flavor and beauty to shine.
Pin this recipe for later and plan to bake it this weekend—because every gathering deserves a little sunshine on a plate.
Lemon Blackberry Cake
This Lemon Blackberry Cake layers moist lemon cake with juicy blackberries, silky lemon curd mascarpone whipped cream, and fresh blackberries on top. Bursting with bright citrus flavor and rich creaminess, it’s the perfect dessert for spring, summer, or any special celebration.
Equipment
- 7-inch springform pan Adjust quantities for 8” or 9” pans
- Electric mixer
- mixing bowls
Ingredients
- 150 grams granulated sugar
- 1 lemon zested
- 0.5 teaspoon fine sea salt
- 150 grams all-purpose flour
- 15 grams all-purpose flour (for coating berries)
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 2 large eggs, room temperature
- 125 grams unsalted butter, soft
- 100 grams full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 150 grams blackberries, fresh or frozen
- 250 grams blackberries for filling/topping
- 0.5 lemon juiced
- 2 tablespoons granulated sugar
- 3 large egg yolks
- 90 grams granulated sugar
- 1 lemon zested
- 60 grams lemon juice
- 0.25 teaspoon fine sea salt
- 225 grams mascarpone cheese
- 200 grams heavy cream, cold
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 7” springform pan.
- Rub lemon zest into sugar until fragrant. Whisk in flour, baking soda, baking powder, and salt.
- Add butter, yogurt, eggs, and vanilla; mix until just combined, then beat briefly.
- Coat blackberries with 15g flour; fold into batter. Pour into pan and smooth top.
- Bake 30 minutes, rotate, and bake 20–25 more until a toothpick comes out clean. Cool completely.
- Macerate blackberries with sugar and lemon juice; set aside.
- Make lemon curd: whisk yolks, sugar, salt, zest, and juice over simmering water until thick. Whisk in mascarpone spoonful by spoonful. Chill until set.
- Whip cream to almost stiff peaks. Fold into curd in two additions.
- Slice cake into two layers. Spread half cream, top with mashed berries. Add top layer, spread remaining cream, swirl in extra curd, and add remaining berries.
Notes
For a 9” cake, multiply batter ingredients by 1.5. Cake, lemon curd, and berries can be prepped ahead and assembled later.