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Lemon Blackberry Lavender Cake

This moist lemon cake has a blackberry lavender filling and a light mascarpone frosting. You can skip the lavender, but this unexpected subtle touch brings such a depth to the flavors. Your guests will be wondering what professional bakery it came from!
Prep Time: 1 hour 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Author: Lori Vaughn

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 2 TB lemon zest (1-2 lemons)
  • 2 cups sugar
  • 3 ¼ cups cake flour*
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • ⅓ cup fresh lemon juice
  • 1 cup buttermilk* room temperature
  • 4 large eggs room temperature

Sugar syrup

  • 1/4 cup sugar
  • 2 TB lemon juice
  • 2 TB water

Blackberry Lavender Jam

  • 3 cups blackberries (fresh or frozen)
  • ½ cup sugar
  • ½ TB lemon juice
  • 1 TB corn starch
  • 1 tsp dried lavender (optional)

Mascarpone Frosting (*see notes for alternatives)

  • 5 cups powdered sugar sifted
  • 8 ounces mascarpone cheese (or cream cheese)
  • ½ cup unsalted butter room temperature
  • 1 tsp pure vanilla extract
  • 3 TB lemon juice

Finishing Glaze

  • 1 cup powdered sugar
  • 2 TB lemon juice
  • About 1 TB milk, as needed

Instructions

CAKE

  • Preheat oven to 350° F. Grease three 8" cake rounds, line with parchment rounds, and spray again. (You can also make as 3-4 layer 6" cake, 2 " cakes, a sheet cake, or cupcakes - just adjust baking time)
  • In a large bowl sift together the cake flour, baking powder, baking soda, and salt. Set aside. Measure out the buttermilk with lemon juice and set aside.
  • In a stand mixer, combine the softened butter, sugar, zest, together and mix for a couple minutes until light and fluffy. Add eggs, mixing briefly after each one. Add vanilla extract. Scrape the bowl as needed and mix together until everything is incorporated.
  • Add the dry ingredients, alternating with the buttermilk/lemon mixture. Just be careful not to over mix.
  • Divide the batter into your 3 prepared pans (or alternate baking dish of choice). Bake for 20-25 minutes until a few moist crumbs are left on the toothpick. Remember, the cake continues to bake after you take it out of the oven. Remove from oven and set aside.
  • Sugar syrup: While cakes are cooling, make the sugar syrup in a small sauce pan on the stove. Combine the sugar, lemon juice, and water. Simmer and stir until sugar is dissolved, then immediately remove from heat.
  • Transfer cake layers to cooling racks and gently poke lots of holes in the top of each layer with a toothpick. Using a pastry brush (or spoon), generously brush layers with the lemon syrup. You may not use all of the syrup - that's okay. Let cakes cool completely before wrapping up or frosting.

BLACKBERRY LAVENDER JAM

  • Combine blackberries, sugar, and lemon juice in a medium pot over the stove on medium heat. Mix together until combined and sugar begins to dissolve.
  • Add cornstarch and lavender and let it simmer for 8-10 minutes until the mixture begins to thicken. If you wish to remove the seeds, strain. Refrigerate to allow it to continue to set before assembling (at least one hour).

FROSTING*

  • Sift powdered sugar and set aside.
  • In a stand mixer, beat the mascarpone cheese and butter until smooth (2-3 minutes).
  • Gradually add about half of the sifted powdered sugar, scraping the bowl as needed.
  • Add the vanilla, lemon extract, and lemon juice and mix together. Add the remaining powdered sugar until you've reached desired consistency. Beat until light and fluffy (about 2 minutes).

ASSEMBLY

  • Place a small dollop of frosting on the bottom of a cake board followed by the first cake layer. Spread a thin layer of frosting on top of the first layer, with a thicker rim of frosting around the edges to keep in the jam. Place about 1/2 cup of jam on the first layer.
  • Place the second cake layer on top and repeat the frosting and jam directions from the step above. Place the third cake layer on top, topside down.
  • Spread a thin layer of frosting around the cake to achieve a semi-naked look. Use a knife or offset spatula to create crisp edges on the top. Chill for 15 minutes before applying optional lemon glaze.
  • Glaze: Whisk together powdered sugar and lemon juice. Add milk as needed to form a glaze with the consistency like glue. To test, drip some of the glaze down a drinking glass. It should be able to barely run down the cake (or glass) without completely running off.
  • Using a spoon or drip bottle, gently drip the glaze around the edge of the cake.

SERVING & STORING

  • Serve chilled or at room temperature. Store in refrigerator, wrapped in plastic wrap. Stays fresh for 2-3 days. You can also wrap well in plastic wrap and store in freezer; fresh for a few weeks.

Notes

CAKE FLOUR SUBSTITUTE:  For every one cup of cake flour, use 1 cup minus 2 TB of all purpose flour and add 2 TB corn starch. An easy way to do this is to put 2 TB corn starch in the bottom of your measuring cup and fill the rest with flour using a scale or spoon and level method. Never scoop or pack your flour. 
MASCARPONE FROSTING:  You can substitute the mascarpone cheese for cream cheese. This also makes enough frosting for a semi-naked cake. If you would like a fully frosted and piped cake, make an additional 1/2 batch of frosting. 
BUTTERMILK SUBSTITUTE: You can add 1 tsp vinegar or lemon juice to milk to create a substitute for buttermilk. Because acid is prominent in the recipe, I've also used plain milk before as well and had great results. I love the richness of buttermilk, but you will love both results.