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Name: Blackberry Lemon Cake
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 10
Cuisine: not set
Ingredients: 3 cups Cake flour; 1 teaspoon Baking powder; 1 teaspoon Cocoa; 3/4 teaspoon Salt; 1/2 cup Butter; 2 cups Sugar; 1/2 cup Oil; 3 Eggs; 1 tablespoon Vanilla; 1 1/2 cups Buttermilk; 1 teaspoon Baking soda; 2 teaspoons Vinegar; 1/2 cup Butter; 1 1/2 cups Sugar; 1/4 teaspoon Lemon juice; 1 teaspoon Vanilla; Salt; 8 ounces Cream cheese 1 package; 2 cups Blackberries; 1 1/2 cups Butter; 615 grams Sugar 3/4 bag; 3/4 cup Cream; 2 Vanilla beans seeded

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INGREDIENTS

1ST BOWL (medium)
3 cups Cake flour
1 teaspoon Baking powder
1 teaspoon Cocoa
3/4 teaspoon Salt
2ND BOWL (medium)
1/2 cup Butter
2 cups Sugar
1/2 cup Oil
3 Eggs
1 tablespoon Vanilla
1 1/2 cups Buttermilk
3RD BOWL (small)
1 teaspoon Baking soda
2 teaspoons Vinegar
4TH BOWL (medium)
1/2 cup Butter
1 1/2 cups Sugar
1/4 teaspoon Lemon juice
1 teaspoon Vanilla
Salt
8 ounces Cream cheese ; 1 package
2 cups Blackberries
5TH BOWL (medium)
1 1/2 cups Butter
615 grams Sugar ; 3/4 bag
3/4 cup Cream
2 Vanilla beans ; seeded

INSTRUCTIONS

CAKE

Grease 3 8x2 inch cake pans. Line with parchment.

Sift flour, baking powder, cocoa powder, & salt.

In separate bowl, beat butter, sugar, & oil, until light and fluffy (5-7 minutes). On low, add eggs one at time and vanilla. Gradually add in flour mixture and buttermilk in alternating patterns. Fold until just combined.

In small bowl, combine baking soda and vinegar and quickly whisk into the batter.

Add to pans and bake 20-25 minutes. Let sit in pan for 5 minutes. The turn over onto wire rack to cool completely.

LAYER

Beat butter on medium for 5 minutes.

Add in sugar, vanilla, lemon juice, & salt and beat on medium for 4 minutes.

Add in cream cheese and beat on low for 1 minute, until just combined.

ICING

Beat butter on medium for 5 minutes.

On low, add sugar, cream, & vanilla beans. Beat for 6 minutes on medium.

ASSEMBLY

When cool, layer lemon cream cheese on two of the cakes. Top with blackberries.

Assemble cake and ice with vanilla bean frosting.

NOTES

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Blackberry Lemon Cake

1ST BOWL (medium)
3 cups Cake flour
1 teaspoon Baking powder
1 teaspoon Cocoa
3/4 teaspoon Salt
 2ND BOWL (medium)
1/2 cup Butter
2 cups Sugar
1/2 cup Oil
3 Eggs
1 tablespoon Vanilla
1 1/2 cups Buttermilk
 3RD BOWL (small)
1 teaspoon Baking soda
2 teaspoons Vinegar
 4TH BOWL (medium)
1/2 cup Butter
1 1/2 cups Sugar
1/4 teaspoon Lemon juice
1 teaspoon Vanilla
 Salt
8 ounces Cream cheese 1 package
2 cups Blackberries
 5TH BOWL (medium)
1 1/2 cups Butter
615 grams Sugar 3/4 bag
3/4 cup Cream
2 Vanilla beans seeded

CAKE
Grease 3 8x2 inch cake pans. Line with parchment.

Sift flour, baking powder, cocoa powder, & salt.

In small bowl, combine baking soda and vinegar and quickly whisk into the batter.

Add to pans and bake 20-25 minutes. Let sit in pan for 5 minutes. The turn over onto wire rack to cool completely.

LAYER
Beat butter on medium for 5 minutes.

Add in sugar, vanilla, lemon juice, & salt and beat on medium for 4 minutes.

Add in cream cheese and beat on low for 1 minute, until just combined.

ICING
Beat butter on medium for 5 minutes.

On low, add sugar, cream, & vanilla beans. Beat for 6 minutes on medium.

ASSEMBLY
When cool, layer lemon cream cheese on two of the cakes. Top with blackberries.

Assemble cake and ice with vanilla bean frosting.

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Nutrition

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Serving Size: 1 Serving (532g)
Recipe Makes: 10 Servings

Calories: 1874
Calories from Fat: 1089 (58%)

Amt Per Serving		% DV

	Total Fat 121g	161 %
	Saturated Fat 53.6g	268 %
	Monounsaturated Fat 31.9g
	Polyunsanturated Fat 27.1g
Cholesterol 210.9mg		65 %
Sodium 20161.7mg		695 %
Potassium 403.3mg		11 %
Total Carbohydrate 182.4g		54 %
	Dietary Fiber 4g	16 %
	Sugars, other 178.4g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1874

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