Lemon Cake with Blackberry Cream Cheese Icing

lemon blackberry cake

I have a terrible backlog to post through, just go to show that even though I’m not posting I’m still baking and eating a lot. I’m also in the midst of an incredibly busy few weeks at work and a nice dose of insomnia. In the wee hours of the morning over the past week, I thought of incredibly witty stories to share with you, but now all I have to share is cake. I wanted to get this post, erm, posted, before the blackberries disappear from the hedgerows. I’m going to try get out for a good long walk tomorrow and see if I can spot any more. As you can tell, I made this cake a few weeks ago when the last of the beautiful Irish strawberries were available, but now just go ahead and use extra blackberries or whatever you have available to you.

Hope you have a lovely weekend!

Lemon Cake

  • 125g caster sugar
  • 175g butter
  • 175g self raising flour
  • 2 large eggs
  • 1 unwaxed lemon, zest and juice + 1 more lemon for decoration

Blackberry Cream Cheese Icing

  • 75g full fat cream cheese, at room temperature
  • 25g butter
  • 150g icing sugar
  • handful of blackerries
  • selection of berries, mint sprigs, lemon zest to decorate

Method

Pre-heat the oven to 180 degrees or 160 degrees if fan assisted. Grease and line the bottom of an 8inch or 20cm circular tin.
Cream the butter and sugar together until pale and fluffy. Add 1 egg and then mix well. Add about a third of the flour and mix well. Add the second egg, mix well and then gently mix in the remainder of the flour. Add the lemon zest and juice and mix until combined. Put the cake batter in the tin, place in the oven and bake for about 25 minutes until golden brown and a skewer inserted into the cake comes out clean. Leave in the tin to cool for about 10 minutes before removing and letting to cool completely on a wire rack.

To make the icing, beat the cream cheese, butter and icing sugar until pale in colour and smooth. Add the blackberries and beat until combined.

To assemble, place the sponge on a serving dish, spread the icing over it, decorate to your hearts content, then eat to your hearts content!

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6 Responses to Lemon Cake with Blackberry Cream Cheese Icing

  1. Don’t be sorry. You actually lift my spirit, it’s good to know, I’m not the only “bad blogger” that have long breaks.
    I hope insomnia will go away and you will get some time to share as many witty stories as possible

  2. GastroGays says:

    Love the violet icing :)

  3. canalcook says:

    Lovely cake, and perfect for blackberry picking season!

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