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Blackberry Lavender Lemonade Cake: 1 Amazing Bake

Blackberry Lavender Lemonade Cake
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A delightful cake that combines the tartness of blackberries with the subtle floral notes of lavender and a bright lemon flavor, perfect for a special occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon dried culinary lavender, finely ground
  • 1 1/2 cups fresh blackberries, lightly tossed with 1 tablespoon flour

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the sour cream, lemon juice, lemon zest, and ground lavender.
  6. Add the dry ingredients to the wet ingredients alternately with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the floured blackberries.
  8. Pour the batter into the prepared cake pan and spread evenly.
  9. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure your lavender is culinary grade.
  • Do not overmix the batter once the dry ingredients are added.
  • Allow the cake to cool completely before frosting or serving for best results.

Nutrition

Find it online: https://spoonfulsnap.com/blackberry-lavender-lemonade-cake/