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Lemon Blackberry Delightful Moist Cake

A sunny lemon cake freckled with juicy blackberries, layered with silky mascarpone-lemon cream and bright lemon curd. Light, plush crumbs meet tangy, creamy swirls in every slice.
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Prep Time: 35 minutes
Cook Time: 27 minutes
Total Time: 1 hour 2 minutes
Servings: 14

Ingredients
 

Lemon-Blackberry Cake Layers

  • 1 3/4 cups granulated sugar
  • 2 lemons, zested
  • 3 large eggs, at room temperature
  • 1/3 cup vegetable oil
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/3 cup full-fat sour cream, at room temperature
  • 3/4 cup buttermilk, at room temperature
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon lemon extract
  • 2 1/3 cups all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 10 ounces blackberries (halved if large)
  • 1 tablespoon cornstarch for tossing the berries

Mascarpone Lemon Cream

  • 12 ounces mascarpone cheese, cold
  • 2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 tablespoon fresh lemon juice

To Finish

  • 3/4 cup lemon curd
  • 6 ounces fresh blackberries, for garnish
  • 1 teaspoon finely grated lemon zest, for garnish (optional)

Instructions

Bake the Lemon-Blackberry Layers

  • Heat oven to 340°F (170°C). Line three 8-inch round cake pans with parchment and lightly grease the sides.
  • Toss the 10 ounces of blackberries with the cornstarch to lightly coat, then refrigerate for 10 minutes to help suspend them in the batter.
  • In a large bowl, rub the lemon zest into the sugar with your fingertips until the sugar is fragrant and slightly damp, about 30–45 seconds.
  • Add the eggs to the lemon sugar and beat on medium-high until pale and slightly thickened, 2 minutes. With the mixer on medium, slowly stream in the vegetable oil and melted butter until emulsified.
  • Whisk in the sour cream, buttermilk, vanilla extract, lemon extract, and 4 tablespoons of fresh lemon juice until smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet mixture in two additions just until no dry streaks remain. Let the batter rest for 5 minutes to hydrate.
  • Gently fold in the chilled, cornstarch-coated blackberries. Divide batter evenly among the pans (about 1 3/4 cups per pan, or weigh for precision).
  • Bake 24–29 minutes, rotating pans once after 18 minutes, until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks and cool completely.

Frosting & Assembly

  • Chill the mixing bowl and whisk for 5 minutes. Beat mascarpone on low, drizzling in about 1/4 cup of the cream until smooth and loosened. Add remaining cream and whip to soft peaks. Add powdered sugar, lemon extract, and the remaining 1 tablespoon lemon juice; whip to medium-firm peaks. Keep chilled.
  • If needed, level the cooled cake layers. Place the first layer on a board and spread a thin veil of frosting over the top. Use a spoon or piping bag to create a 1/2-inch frosting dam around the edge, then spoon about 1/3–1/2 of the lemon curd inside the ring. Top with the second layer and repeat with frosting and curd. Add the final layer and press gently to set.
  • Apply a thin crumb coat over the top and sides and chill for 15 minutes. Finish with a final, thicker layer of frosting, smoothing or swooping as you like for a semi-naked or fully covered look.
  • Garnish with fresh blackberries and a sprinkle of lemon zest. For clean slices, chill the cake 30 minutes, then cut with a warm knife, wiping between cuts.

Notes

Tip: Tossing and briefly chilling the berries helps keep them suspended so they don’t all sink to the bottom during baking. Weighing the batter into pans ensures even layers and consistent bake time.
Store covered in the refrigerator for up to 3 days; for the best texture, let slices stand at cool room temperature for 15–20 minutes before serving.
This recipe is an original creation inspired by classic Lemon Blackberry Delightful Moist Cake flavors. All ingredient ratios and instructions are independently developed.