Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! This isn't just another cake recipe - it's a symphony of flavors that combines the bright, zesty punch of lemon with the delicate crunch of poppy seeds, all crowned with a luxurious blackberry almond buttercream that will make your dessert dreams come true. Whether you're a baking novice or a seasoned pro, this show-stopping cake is guaranteed to impress and delight everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blackberry puree
- 1 cup almond butter
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in lemon juice and lemon zest until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Pour batter into prepared cake pan, smoothing the top with a spatula.
- Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For buttercream, blend blackberry puree, almond butter, and powdered sugar until smooth and creamy.
- Once cake is completely cool, spread buttercream evenly over the top and sides of the cake.
- Optional: Garnish with fresh blackberries and lemon zest before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter and eggs, are at room temperature for the smoothest, most even cake batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Zest Fresh Lemons: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, which can be bitter.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center of the cake.
- Cool Completely: Allow the cake to cool entirely before frosting to prevent the buttercream from melting or sliding off.
- Smooth Buttercream Technique: For a professional look, use an offset spatula and rotate the cake while smoothing the frosting.
- Make Ahead: This cake can be made a day in advance and stored covered in the refrigerator, allowing flavors to meld and develop.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
