Lemon Cake with Fresh Oregon Blackberry Glaze

Fresh, tangy lemon flavor combines with ripe, sweet blackberry for a remarkable cake that looks as good as it tastes. 

Recipe by Bee from thespicybee.com

lemon cake with Oregon blackberry glaze

Ingredients

2 C all purpose flour
1 t baking powder
3/4 t baking soda
1/2 t salt
1/2 C butter, softened
1 1/2 C granulated sugar
3 large eggs
3/4 C sour cream
2 T lemon zest
2 T fresh lemon juice
Parchment paper (for cake pan)
1 round cake pan, 9 inches
For Blackberry Glaze
About 2 C (16oz) fresh or frozen Oregon Blackberries – reserve 1/2 c of prettiest berries to top cake and put in between layers
2 C powdered sugar
1/4 C lemon juice (or to taste)
1/4 C butter, melted

Preparation

Step 1
In a medium bowl, sift flour, baking powder, baking soda, and salt together. In the bowl of an electric mixer, add butter and sugar together and cream. Bring the mixer down to medium-low and add each egg, fully incorporating after each one. Add flour and sour cream little by little, interchangeably until fully combined. Now slowly add 2 T lemon juice and zest. Set aside.

Step 2
Preheat oven to 350°F.

Step 3

Trace outline of your pan(s) on parchment paper (you may use 2 pans and fill halfway or 1 pan and cut the cake in half out of the oven–it’s up to you! I usually do the 1 pan option as it saves on dishes) with a pencil. Cut out circles and place in bottom of the pan. Quickly pour cake batter into the pan to keep on top of the parchment. Swiftly slam pan on the counter top a couple of times, not enough to upset the cake batter but enough to persuade any bubbles in the batter to escape. Bake cake for about 60 min (for 1 cake – 30-40 min for 2 smaller pans). The best way to tell doneness is to use a long toothpick to assess crumbs. Cake should look golden brown and the toothpick should be able to enter and come out of the cake without more than a single crumb attached to it. Once done, remove from oven, and then turn the cake over on to cooling rack. It should slide out of the pan quite easily.

Step 4
Allow to cool for at least 1 hour and up to 4 hours.

Step 5

Begin prepping the glaze. In an electric mixer, combine butter, lemon juice and remaining zest on medium speed. Turn down to a low speed and add the powdered sugar slowly, 1 cup at a time (I suggest to taste, however you may also add above 2 cups should you have a sweeter tooth/enjoy a less runny glaze). I like the consistency to be a bit opaque and runny.