Blackberry Lemon Syrup Cake
A delightful fusion of sweet blackberries and zesty lemon in a moist cake, drizzled with a luscious syrup—perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups milk can substitute with almond or coconut milk
- 2 tablespoons lemon juice
- 1 units zest of 1 lemon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup fresh blackberries can substitute with frozen blackberries after thawing
Syrup Ingredients
- 0.5 cups blackberry syrup prepared while the cake is baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- Gather and measure all the ingredients.
Mixing the Batter
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, and lemon zest until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the blackberries until evenly distributed.
Baking the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Preparing the Syrup
- While the cake is baking, prepare the syrup by simmering fresh blackberries, sugar, and water until thickened.
Serving
- Let the cake cool for 10 minutes, then drizzle the warm blackberry syrup over the cake.
- Cut into slices and serve.
Notes
For enhanced flavor, consider adding almond extract or vanilla to the batter. A sprinkle of powdered sugar on top can add an elegant touch.