Blackberry Lemon Cake

June 7, 2015
overhead-cake Hello hello! It’s hard to believe the weekend has gone by so quickly. It looks like summer may finally be on it’s way. I’ve been watching the boats go by on Hudson all day. The sun is shining through my window, and I’m extremely excited about what’s to come in the next few months. I have no idea what it might be, but it suddenly feels as alive as the flowers I bought from the flower market on Saturday. It’s a great time for sunshine and fun! This weekend has been lots of excitement. The biggest excitement may have been meeting Dominique Ansel at his new soft serve window at Dominique Ansel Kitchen. Y’all this place is worth a stroll. Processed with VSCOcam with f2 preset He’s created two flavors, and they are both amazing – yes I did try both… don’t judge like no one else had both. And by the way if you only bought one flavor you were missing out. Even more, I was able to spend some time with friends in Brooklyn. Ok here’s my confession. I live in Manhattan, and I often grumble about having to venture to Brooklyn. I wish I could always get excited about the journey, but who likes being scrunched up in a subway? I will say this adventure was fun. A small group of old friends and new friends met up at Northern Territory. We watched the sunset, over some not amazing cocktails – sorry y’all but word to the wise, just buy a beer or a glass of wine. Trust! The night was fairly magical, mostly due to the sunset, but I did discover the allure of Brooklyn. Though coming home to Manhattan and looking out on the water, I also was reminded that I’m still always going to be in love with the Hudson River views, and I don’t think even Brooklyn’s charm could make me move. Naked-CakesSo now we’ve gotten to Sunday, and I’m left craving more sugar. And really all I want to do is sit outside, drink wine, and eat cake – because we all deserve cake on Sunday. AMIRIGHT? Lemon Cake- it’s the ultimate combination of summer luxury. In comes the Blackberry Lemon Cake, which you’ll want at least 2 pieces of. And after all you deserve it, it’s Sunday!   So I’m going to recommend you try this cake. Here are just a few things to know ahead of time: This is a pretty thick cake batter. The baked cake itself is fairly compact, which does make stacking much easier. I will also tell y’all that though I’m obsessed with whipped icing, the decorating can be a bit messy. Just make sure that cake is on whatever stand you intend on leaving it on for presentation. There’s no picking this up once you have iced it. side cake Believe me I tried, it was disastrous. I might have wanted to cry. But you have to stand strong, channel Titus Andromedon, and just keep going. Despite your sad presentation once you got that cake in the cake box. Thank goodness for my boyfriend’s friends and their low standards. As long as it tastes good they’ll eat it. It’s always a big relief once you’ve carried a cake lopsided up the street and on the subway. My last and final recommendation is to listen to Watch Me  by Silento while you make this icing. Trust me you’ll probably be alone, no one can laugh at you or criticize your (really my) poor taste in music. Plus don’t you want to Whip Nae Nae while your watching your whipped icing spin in a stand mixer??? piece-of-cake


serves 6 // makes 1 8-inch layer cake



2 cups cake flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup of unsalted butter, make sure to take this out before you start baking. Trust me, you’ll thank me.

1/2 c whole milk

2 1/2 tsp fresh lemon juice

1 c granulated sugar

2 large eggs

Frosting 1/2 cup whipping cream 4 tbsp sugar 1/2 tsp vanilla 1 cup blackberries (chopped in food processor) 1 – 3 cups of additional blackberries and zest from 1 lemon for decoration

Prep: Make cake layers:

1. Move your oven rack to the lowest notch in your oven. Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans

2. Sift together flour, baking soda, and salt. In a separate bowl, stir together milk and lemon juice (mixture will curdle).

3. Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy.

4. Add eggs 1 at a time, beating well after each addition.

5. Add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.

6. Pour batter in pan, smoothing the top. Repeat process for additional layers. Bake in middle of oven until a toothpick comes out clean or the top of the cake is golden brown with darker sides, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks and cool completely.

For Frosting:

1. Puree blackberries in food processor

2. Whip cream and sugar together in a stand mixer on high speed until you have stiff peaks.

3. Gently combine blackberries.

4. Spread frosting on the top of one cake, layer the second on the top of the first cake. Spread frosting on the top of the bottom and the sides (if you prefer). 

5. Decorate the top with blackberries and lemon zest And now you’ve got a great cake for a sunny day. Lucky you! slice-out-overhead

Previous Post Next Post

You may also like


  • Vrijdagmiddag Inspiratieboost - INTERIOR JUNKIE

    […] Camille Styles. 2. Design Attractor. 3. Urban Outfitters. 4. Cevelann. 5. Nordic Design. 6. North Dixie Kitchen. 7. Cannelle […]

    June 26, 2015 at 11:00 am Reply
  • Sophie

    In your recipe you say to cream the butter, but in the ingredients list you don’t list butter, or how much. Also, I was wondering how you got your icing to hold, as when I tried to make it, the liquid from the blackberries made the frosting way too liquidy to hold (it was like a soup)! Do you have any advice?

    June 26, 2015 at 4:39 pm Reply
    • North Dixie Kitchen

      Hi Sophie! I am so sorry. Somehow the butter was left out on the ingredient list. It is 1/2 a stick of butter. The blackberry frosting is a bit tricky. You want the blackberry puree to be a thick consistency. Also you want your icing to be thick? Think a little lighter than meringue. More like the whipped cream on a starbucks frappe. If this doesn’t help, send me an email northdixiekitchen@gmail.com, with photos of the puree and your whipped cream icing before you combine.

      June 26, 2015 at 5:51 pm Reply
  • Lauren

    I’m very excited to make this cake! I will let u know how it turns out making it tonight! 🙂

    June 27, 2015 at 11:45 pm Reply
  • a.marie


    I am just wondering what size stick of butter you are using….if you know how many cups that would be best..

    Thank you

    July 1, 2015 at 10:55 pm Reply
  • 10 4th of July DIY's and Recipes to try! | Sugar & Cloth

    […] yet to meet a sweet I didn’t like. This black berry lemon cake cake is no […]

    July 2, 2015 at 6:53 pm Reply
  • Vanilla Bean, White Peach, & Cherry Trifle | NORTH DIXIE KITCHEN

    […] all about the premade cake. (Here’s some fun options if you’re looking to make a cake: Blackberry Lemon Cake or Vanilla Chai Cake, just don’t ice these if you are making the cake specifically for this. […]

    August 16, 2015 at 11:38 pm Reply
  • Leave a Reply