Recipe: Perfect Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting. Also try my lemon blueberry layer cake! I had a major case of the blahs earlier this week. The blackberry cream cheese frosting is a little thinner than we're used to because of the added juice We really loved the flavor with a classic butter cake base and filled with the frosting and fresh berries.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting To fill your cake, I suggest filling a piping bag full of the frosting and using that to pipe the layers of frosting. This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream! Light and lemony, the ultra-moist cake is perfect with the whipped lemon frosting. You can cook Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting using 29 ingredients and 35 steps. Here is how you cook it.

Ingredients of Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting

  1. You need of for the Cake.
  2. Prepare 4 1/2 cups of all purpose flour.
  3. It’s 1 1/2 teaspoons of baking powder.
  4. It’s 1 teaspoon of salt.
  5. It’s 12 ounces (3 sticks) of unsalted butter at room temperaturr.
  6. You need 2 1/2 cups of granulated sugar.
  7. It’s 6 of large eggs at room temperature.
  8. It’s 2 3/4 cup of milk, at room temperature.
  9. You need 1/4 cup of fresh lemon juice.
  10. You need 1 1/2 teaspoon of vanilla extract.
  11. It’s of for the blackberry cream filling.
  12. It’s 1 1/2 cup of fresh blackberries.
  13. Prepare 2 tablespoon of water.
  14. You need 1/8 teaspoon of salt.
  15. It’s 2 teaspoon of unflavored gelatin.
  16. Prepare 3 tablespoons of cold water.
  17. Prepare 8 ounces of marscapone cheese, at room temperature.
  18. You need 2 cups of cold whipping cream.
  19. Prepare 1 1/2 cups of confectioner's sugar.
  20. You need 1 teaspoon of vanilla extract.
  21. You need of for lemon cream frosting.
  22. It’s 2 cups of cold heavy whipping cream.
  23. You need 10 ounces of lemon curd, homemade or purchased.
  24. Prepare 1 teaspoon of vanilla extract.
  25. It’s 3/4 cup of confectioner's sugar.
  26. Prepare 1 teaspoon of salt.
  27. You need of For Garnish.
  28. Prepare as needed of fresh blackberries.
  29. You need as needed of yellow and purple sprinkled.

For an unabashed chocolate lover, I can humbly and easily admit that this lemon blueberry When it comes to making, baking and frosting layer cakes, a few key pieces of equipment make my life a whole lot easier. Lemon Cake with Lemon Filling and Lemon Butter Frosting. Fluffy Lemon Rosemary Layer Cake with Lemon Cream Cheese Frosting. Learn how to make this unique and light and fluffy lemon rosemary cake with lemon cream cheese frosting complete with step by step pictures.

Lemon Layer Cake with Blackberrie Cream Filling and a Lemon Cream Frosting instructions

  1. Make cake.
  2. Preheat the oven to 350, spray 6 – 8 – inch cake pans well with bakers spray..
  3. In a bowl whisk together flour, baking powder and salt.
  4. In another bowl beat butter and sugar until light and fluffy, about 4 minutes.
  5. Beat in eggs, one at a time beating in after each egg, beat in lemon juice and vanilla.
  6. Add the flour mixture alternating with the milk in 3 additions, beating until smooth,.
  7. Divide the batter evenly in the 6 prepared pans. Bake about 19 to 25 minutes until a toothpick comes put just clean. It will take two batches of cooking, cook 3 cakes at a time..
  8. Cool in pans 15 minutes then cool completely on racks befre filling and frosting.
  9. Make blackberry cream filling.
  10. Place blackberries, water and salt in a small saucepan.
  11. Bring to a boil then lower heat, crushing berries with a rubber spatula or spoon and cook until very soft and starting to thicken, stirring to prevent sticking.
  12. Strain through a fine mesh strainer to rxtract all juice, discard seeds.
  13. Chill juice in refrigerator until cold before adding to cream.
  14. Add the 3 tablespoons cold water to a small heat proof bowl. Sprinkle gelatin on the cold water and let sit and soften for 5 minutes.
  15. Meanwhile heat some water in a small skillet to a simmer, add softened gelatin and stir until clear and dissolved. Turn off heat and leave gelatin in warm water to stay liquid while beating cream.
  16. Beat cream until it holds its shape.
  17. In another biwl beat marscapone, confectioner's sugar, vanilla, cold blackberry juice and liquid gelatin until smooth.
  18. Fold into whipped cream in 3 additions.
  19. Make lemon cream frosting.
  20. Whip cream until it has oft peaks.
  21. Beat in lemon curd, confectioner's sugar and lemon zest until combined and firm but don't overbeat.
  22. .
  23. .
  24. Assemble Cake.
  25. Place one caker layer bottom side up on serving plate.
  26. Spread with a layer of blackberrie cream filling.
  27. Add second cake layer bottom up and spread with more blackberrieccream.
  28. Add third cake layer, bottom up and dpread with more blackberrie cream.
  29. Add fourth cake layer and add more blackberrie cream.
  30. Add fifth cake layer and add remaining blackberrie cream..
  31. Add last sixth layer, then refrigerate at least 1 hour or more to set filling for easy frosting.
  32. Frost entire cake with lemon cream frosting.
  33. Garnish with fresh blackberries and sprinkles. Chill at least 1 hour before slicing.
  34. .
  35. .

With the blackberry buttercream filling, it tastes even better than it looks! At first, I thought that the layers were sliced thin, but after reading the instructions, I realized that each layer is baked in a separate pan. Tangy lemon filling between layers of tender white cake. Top it all off with a rich coconut-cream cheese frosting. Just-picked blackberries, a sure sign of long, warm days and a harbinger of a season of fresh, colorful fruits, crown a tender lemon cake.

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