Description
A moist and flavorful cake infused with blackberry and lemon syrup.
Ingredients
Scale
- 200 grams (1 cup) granulated sugar
- 115 grams (1/2 cup) unsalted butter, softened
- 2 large eggs
- 240 grams (2 cups) all-purpose flour
- 10 grams (2 teaspoons) baking powder
- 1/2 teaspoon salt
- 120 milliliters (1/2 cup) milk
- Zest of 1 lemon
- 150 grams (1 cup) fresh blackberries
- 120 milliliters (1/2 cup) fresh lemon juice
- 100 grams (1/2 cup) granulated sugar for syrup
- Fresh blackberries for garnish
- Lemon zest (optional) for garnish
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the lemon zest and fresh blackberries, being careful not to crush the berries too much.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the fresh lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved. Remove from heat and set aside.
- Once the cake is done baking, let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack. While the cake is still warm, poke holes in the top with a toothpick or skewer and pour the lemon syrup over the cake, allowing it to soak in.
- Allow the cake to cool completely. Once cooled, garnish with fresh blackberries and additional lemon zest if desired. Slice and serve on a simple white plate for a beautiful presentation.
Notes
- Consider adding a teaspoon of vanilla extract to the batter for extra flavor.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Blackberry Lemon Syrup Cake, dessert, cake, baking