Lemon Cake with Blackberry Buttercream

I made this cake, and it's delicious, and you should probably make it too. It's also really pretty. My blackberry frosting turned out bright pink (that's all the berries, no food coloring here!), which would be SO CUTE at a girl's baby shower. But I didn't make it for a baby shower, I made it for Amanda's birthday, which was also SO CUTE. 


Guys, I wish I could tell you more about this cake right now, or about how the decoration job on this is "rustic" because I'm super impatient with frosting things (cut out sugar cookies are the worst), but really, I'm a little busy. Catching up on episodes of Parenthood in preparation for season 5. OMG. I laugh. I cry. Every single episode of that show is an emotional roller coaster. I'm out of control. 


Ok, now I just talked about baby showers, Parenthood, and emotional roller coasters in one blog post. Don't get the wrong idea, folks� I know what you were thinking. You and your filthy minds. 




Just make this cake already! 

Lemon Cake with Blackberry Buttercream

Cake

Adapted slightly from Martha Stewart

1 cup unsalted butter, room temperature

2 1/2 cups  all purpose flour (or 2.5 cups plus 2.5 tablespoons cake flour)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon lemon zest

2 cups sugar

2 large eggs plus 3 large egg yolks

1/4 cup plus 2 tablespoons fresh lemon juice

1 cup milk

1 lemon, thinly sliced and seeded

Preheat oven to 350. Butter and flour two 8X2 inch cake pans, tapping out excess flour. 

Whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl (I used stand mixer) beat butter and 1 1/2 cups sugar until light and fluffy. Turn speed to low and mix in eggs and yolks, one at a time, scrape down bowl. Mix in 2 tablespoons lemon juice. Alternately mix in flour mixture and milk (scraping down bowl each time) beginning and ending with flour mixture; mix just until combined.

Divide batter between pans and smooth the tops. Bake until cakes start to pull away from sides of pans, about 32 minutes. Let cool in pans 10 minutes, then run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan, lower heat, add lemon slices, and simmer for 25 minutes. Using a slotted spoon, transfer lemon slices to a sheet of waxed-paper. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely before frosting. Decorate with candied lemon slices and fresh blackberries, and drizzle any a bit of remaining lemons syrup over berries. 

Frosting

Adapted slightly from this recipe

?1 cup unsalted butter, room temperature?

4 cups powdered sugar

1/2 cup blackberry puree (from about 1 cup of loosely measured blackberries--see below for puree directions)?

1 tsp vanilla extract?

pinch salt?

Puree the blackberries in a small food processor or with immersion blender. Strain through a fine-mesh strainer, using a rubber spatula to press the juice and puree through. 

In a large bowl (I used electric mixture with paddle attachment) cream the butter at medium speed for 1 minute. Reduce speed to low, and (carefully, so you it doesn't go flying everywhere) add in the powdered sugar and pinch of salt. Mix until combined, then add the vanilla and blackberry puree. Increase speed to medium, and beat until smooth. 

It might look a bit separated at first, keep beating. If it's too runny, just add a bit more sugar, and likewise, if it's too stiff, add a bit of liquid (either a splash of milk or puree some more blackberries). 

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