BLACKBERRY LEMON CAKE
a simple, buttery, summer cake!
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WHY YOU'LL 🤍 THIS RECIPE!
- The cake is soft & fluffy.
- It's super lemony!
- Blackberry and lemon is the best flavor combo.
- This cake is great for BBQs & summer parties.
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THE INGREDIENTS
- All-purpose flour
- Kosher salt
- Baking soda
- Unsalted butter
- Sugar
- Lemons
- Vanilla extract
- Eggs
- Sour cream
- Blackberries
- Powdered sugar
- Milk
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01
Combine the dry ingredients. Then, cream the butter & sugar until light & fluffy. Add the lemon zest, vanilla extract, & eggs.
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02
Add the dry ingredients & sour cream in two batches. Pour the batter into a bundt pan. Bake at 350°F for about an hour.
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03
Purée the blackberries until smooth. Mix in the powdered sugar to make a thick glaze.
Tip - strain out the seeds & pulp for a smoother glaze!
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04
Drizzle the blackberry glaze over the lemon pound cake. Decorate with berries, white flowers, or anything else you like!
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THIS DESSERT IS GREAT FOR...
- HOLIDAYS LIKE MOTHER'S DAY & EASTER!
- BBQS
- BIRTHDAYS
- DINNER PARTIES
- PICNICS
- SUMMERTIME
THE SECRET TO THE BEST LEMON DESSERTS?
Combine the sugar & lemon zest in a small bowl. Then, use clean finger tips to 'rub' the mixture together & release the oils in the lemon zest.
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STORING THE CAKE
To store this blackberry lemon bundt cake, place it on a plate and cover with wrap or a cake dome. Store at room temperature for 3 days.
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HEY, I'M SARA LYNN!
At Sunday Table, we inspire others to find a love of cooking and entertaining through cozy, made-from-scratch recipes. Pull up a chair and and stay a while!
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