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+ servings
Blackberry Lemon Curd Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Simple to make and elegant, the fresh blackberries are the star of the cake!

Servings: 12 people
Author: Jackie
Ingredients
Cake
  • 1 cup 2 sticks butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 cup blackberries fresh or frozen
Filling-
  • 1 cup lemon curd
  • 1 cup blackberries
Cream Cheese Frosting-
  • ½ cup butter softened
  • 8 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
Instructions
To Make the Cake-
  1. Preheat your oven to 350 degrees and grease 2 9 inch cake pans with non-stick cooking spray.
  2. Cream butter, shortening, and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing throughly in between each addition.
  4. Mix in vanilla, lemon juice and zest.
  5. In a separate bowl combine flour, baking powder and salt and mix to combine.
  6. Add ⅓ of the flour to the butter/egg mixture, mixing on low.
  7. Mixing just enough to combine, add ⅓ of the buttermilk.
  8. Continue until all of the flour and buttermilk has been incorporated, again mixing until just combined (do not over mix!).
  9. Fold in blackberries.
  10. Evenly distribute cake batter into pans and bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
To Make the Frosting-
  1. Combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute.
  2. Add the powdered sugar, vanilla and lemon zest, and beat on medium speed scraping down the bowl and beaters as necessary, until light and fluffy, about 2 minutes.
  3. Once cake is cooled, place first layer on stand.
  4. Pipe an outline of the cake with the frosting.
  5. Fill with the lemon curd and blackberries.
  6. Top with next layer and cover with frosting, blackberries, and lemon zest.
  7. For best results, serve the same day.