Lemon Cake with Fresh Oregon Blackberry Glaze

Fresh, tangy lemon flavor combines with ripe, sweet blackberry for a remarkable cake that looks as good as it tastes. The recipe for Lemon Cake with Fresh Oregon Blackberry Glaze is the perfect summer dessert. You can use fresh or frozen berries for the Blackberry Glaze.

Recipe by Bee from thespicybee.com

lemon cake with Oregon blackberry glaze


2 Cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup butter, softened
1 1/2 Cups granulated sugar
3 large eggs
3/4 Cup sour cream
2 Tablespoons lemon zest
2 Tablespoons fresh lemon juice
Parchment paper (for cake pan)
1 round cake pan, 9 inches
For Blackberry Glaze
About 2 Cups (16oz) fresh or frozen Oregon Blackberries – reserve 1/2 cup of prettiest berries to top cake and put in between layers
2 Cups powdered sugar
1/4 Cup lemon juice (or to taste)
1/4 Cup butter, melted


Step 1
In a medium bowl, sift flour, baking powder, baking soda, and salt together. In the bowl of an electric mixer, add butter and sugar together and cream. Bring the mixer down to medium-low and add each egg, fully incorporating after each one. Add flour and sour cream little by little, interchangeably until fully combined. Now slowly add 2 T lemon juice and zest. Set aside.

Step 2
Preheat oven to 350°F.

Step 3

Trace outline of your pan(s) on parchment paper (you may use 2 pans and fill halfway or 1 pan and cut the cake in half out of the oven–it’s up to you!) with a pencil. Cut out circle(s)s and place in bottom of the pan. Quickly pour cake batter into the pan to keep on top of the parchment. Swiftly slam pan on the counter top a couple of times, not enough to upset the cake batter but enough to persuade any bubbles in the batter to escape. Bake cake for about 60 min (for 1 cake – 30-40 min for 2 smaller pans). The best way to tell doneness is to use a long toothpick to assess crumbs. Cake should look golden brown and the toothpick should be able to enter and come out of the cake without more than a single crumb attached to it. Once done, remove from oven, and then turn the cake over on to cooling rack. It should slide out of the pan quite easily.

Step 4
Allow to cool for at least 1 hour and up to 4 hours.

Step 5

Begin prepping the glaze. In an electric mixer, combine butter, lemon juice and remaining zest on medium speed. Turn down to a low speed and add the powdered sugar slowly, 1 cup at a time (to taste, however you may also add above 2 cups should you have a sweeter tooth/enjoy a less runny glaze). The consistency should be a bit opaque and runny.