Lavender Lemon Blackberry Cake Made From Scratch
This stunning dessert combines floral notes of lavender with zesty lemon and sweet blackberries, creating a unique flavor profile that balances sweetness and tartness beautifully.
Equipment
- Mixing Bowl
- 9-inch round cake pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 1 cup Granulated sugar Adds sweetness and moisture.
- 1 tablespoon Baking powder Leavening agent for fluffiness.
- 0.5 teaspoon Salt Enhances sweetness and balances flavors.
Wet Ingredients
- 0.5 cup Unsalted butter Softened to room temperature for richness.
- 2 large Eggs Provides structure and moisture.
- 0.5 cup Whole milk Keeps the cake moist.
- 1 tablespoon Lemon zest Infuses bright citrus flavor.
- 2 tablespoons Lemon juice Adds refreshing acidity.
- 2 tablespoons Dried culinary lavender Imparts a delicate floral note.
- 1 cup Fresh blackberries Adds sweet-tart flavor and color.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and dried lavender until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing gently until just combined.
- Gently fold in the blackberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For serving, consider frosting with a lemon glaze or dusting with powdered sugar. Store leftovers in an airtight container for up to three days at room temperature.