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Blackberry Lemon Cake

Blackberries are some of my absolute favorites – right up there with raspberries – I love their texture and sweetness and their association with summer.  The blackberries paired with a hint of lemon makes this cake really “summer-y.”

I’ve recently become a little obsessed with this food blog – North Dixie Kitchen. Her savory creations that are just as pretty as they are delicious, I’m sure, actually inspire me to whip out the pots and pans and start cooking. And that’s exactly what I did on Sunday since David had to work ALL day. Literally 5:30 a.m. to 10 p.m. – isn’t funny how when we were in 5th grade we “hated” the idea of a 9-5? Oh if only we knew. 9-5 is the REAL American dream.

Anyway, if you have any berries left over from the 4th this would be a great way to use them. Or if you just want a really pretty summer-y dessert. Have a great start to your week and thanks for reading.

 

 

 

 

 

 

 

Ingredients:
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
LC Steele Signature
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