It seems I’m a little smitten with berry buttercreams and pink cakes recently. I’ve never been super girly, maybe it’s my subconscious trying to work that out in cake form? Either way, this cake tastes like spring. Meyer lemon zest infused in a rich buttermilk cake speckled with poppy seeds and filled with a creamy double blackberry and vanilla buttercream using both fresh blackberries and blackberry extract. Use fresh blackberries if you can, if not frozen will work just fine. If you’d prefer, you can use a third 6 inch pan instead of the 8 inch pan.
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lemon poppyseed cake
Prep time
Cook time
Total time
Serves: 12 - 14
Ingredients
- 1 c (2 sticks) plus 2 tbsp butter, at room temperature
- 2 c sugar plus 2 tbsp (421 g)
- 4 large eggs, at room temperature
- 3¼ (390 g) c all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground vanilla beans
- 2 tbsp poppy seeds
- 1½ c buttermilk, at room temperature
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 tsp lemon zest, meyer lemons are best
Instructions
- Preheat oven to 350 degrees. Prepare 2 x 6 inch round pans and 1 x 8 inch round cake pan by buttering them, lining the bottoms with rounds of parchment paper, then dusting them with flour and tapping out the excess.
- Beat the butter and sugar until it is pale yellow and fluffy, then add the eggs one at time, beating to combine.
- Stir the flour, baking powder, baking soda, salt, ground vanilla beans and poppy seeds together with a whisk in a large bowl and set aside. Mix the buttermilk, extracts, and zest together in a small bowl and set aside.
- Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, mixing after each addition just until combined.
- Fill the 8 inch pan halfway with batter, then distribute the remaining batter evenly between the 6 inch pans, weighing if possible. Smooth the batter with a spatula and gently tap the pans on the counter to release any air bubbles.
- Bake for 20 minutes, then rotate the pans in the oven and bake for an additional 10 minutes, checking every 3 minutes for doneness. A toothpick inserted into the center of the cake should come out clean and the top should spring back to the touch. Be sure to check both the 6 inch and 8 inch cakes as they may have different cooking times. When they are done, place the cakes on cooling racks until the pans are cool enough to handle, then run a knife around the edges of the cake to loosen it and turn it out onto the cooling racks to come to room temperature.
Assembly // Once the cakes are completely cooled, level them if desired and cut the 6 inch cakes in half horizontally with a cake cutter or serrated knife. Place the 8 inch layer on a cake board, serving plate or cake stand and spread with a thick layer of buttercream, smoothing it over the top and sides. Place the bottom of a 6 inch layer face up in the center of the 8 inch layer, then fill it with buttercream and place its other half on top. Spread with buttercream. Place the top of the last layer face up. Fill with buttercream, then place the last half face down (so the smooth, flat edge is facing up) on top. Smooth buttercream over the top and sides of the cake, decorate with flowers if desired, and serve at room temperature. Will keep in the fridge for 2 days.
blackberry vanilla bean italian buttercream
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Cook time
Total time
Serves: about 4 c
Ingredients
- 1 pint fresh (or frozen) blackberries
- 2 tbsp sugar
- 5 egg whites
- pinch cream of tartar
- ½ c (100 g) superfine (caster) sugar plus 1 tbsp, separated
- ¼ c water
- 1½ c (3 sticks) butter, cubed and at room temperature
- 1 tsp vanilla extract
- 1 tsp ground vanilla beans
- 2 tbsp blackberry extract
- 2 drops lavender extract
- pinch of salt
Instructions
- Place the blackberries and sugar in a small saucepan. Cook over medium heat until the berries begin to break down, then lower the heat and simmer. Crush the berries with the back of a wooden spoon and cook until slightly thickened. Strain over a small bowl, pressing the fruit with the back of a spoon to extract all the juice. Cool in the fridge until ready to use.
- Wipe a stainless mixing bowl and a whisk attachment clean with a paper towel and a little lemon juice or vinegar. Place the egg whites in the mixing bowl but do not turn the mixer on.
- In a medium saucepan over low heat, stir the sugar and water together, then stop stirring and brush any sugar crystals off the side of the pan and down into the syrup with a damp pastry brush. Clip on a candy thermometer and heat to 240 degrees.
- While the syrup is cooking, whip the egg whites on low speed until foamy, then add the cream of tartar, increase the speed to medium and gradually add the remaining tablespoon of sugar. Beat until soft peaks form. Continue beating until the syrup is ready.
- Once the syrup reaches 240 degrees, immediately remove the pan from heat, turn the mixer on high speed and slowly and steadily pour the hot syrup down the side of the mixing bowl between the whisk and the bowl to prevent the hot syrup from splashing out. Beat until the meringue is stiff and glossy and the bowl has cooled to room temperature.
- Switch to the paddle attachment and turn the mixer on low speed. Slowly add the cubes of butter. Increase speed to medium and mix until the buttercream is smooth and fluffy.
- Pour in the cooled blackberry syrup and mix to combine. Add the ground vanilla beans, extracts and a pinch of salt and mix until the buttercream is smooth.
Wow this is just more then beautful. Your photos are soo inspiring 🙂 a quick question: I live in a country where buttermilk is hard so find (south europe) so I was wondering if I could substitute it with something. Anything you would recommend? Thank you!
Thank you so much! And yes! Measure out 1 cup minus one tablespoon of milk, add one tablespoon vinegar or lemon juice and let it stand for about 10 minutes. Should work just as well!
Do you have any recommendations for what to use the leftover blackberry extract for? I made the cakes and loved them!
Hi Jana! It looked amazing, is that the one you made for the open house? I was SO sad we missed that! I’m so glad you liked it. I’d say you could use it anywhere that calls for vanilla extract or in anything that has a berry flavor that would be amplified by the extract! I need to do some experimenting, I have a bunch left, too. I’ll definitely pass on any uses I come up with! Maybe some blackberry thumbprint cookies? Ice cream?
Yes, it was for the farm tour! No worries – you and the Davids are welcome anytime. Thanks for the tips!
Hi!
You’re Cake looks absolutely fabulous and I totally love how you photographed them! You definitely gave me an idea what to bake for my mom on her birthday this April!
Best Wishes!
Hi Amy!Thank you so much! I hope she loves it!
The combination of the frosting and lemon poppy seed cake sounds amazing! I also love the color of the frosting from the blackberries! So pretty!
Thank you so much, Eden! It WAS pretty delicious 🙂
I’m in love with this cake! Just curious if for the buttercream the butter should be at room temp or just cold?
Yes! Thank you so much for noticing! I fixed it in the recipe 🙂
I see there are quail eggs in the photo… Is there something I’m missing in the recipe? Thanks!
Hi Fern! No, I’m sorry if that was confusing! Just included them because they’re so lovely.
Hi! Could you please let me know your recommendation for how I can modify these into cupcakes?
Hi Jana! Of course! I’d make the batter as directed, fill the cups about 1/2 full and bake at 350 for 9 minutes, check, then bake for a couple minutes more if needed. I’d love to hear how they turn out!
Thank you very much!
Just delcious. Amything lemon, one of my faves this. Thanks .
Simon
Oh, me too! Especially when it’s warm outside! Thanks for saying hello! Xx
Hi – making this cake for my sisters wedding next month.
Made a practice one – soo Good, a huge hit with all the testers 🙂
My question: does this cake freeze well? I’d like to make now and freeze until the wedding (Sept 3rd)
Thanks,
Nadia
Oh, that’s amazing! Isn’t it so good?
Yes, it will definitely freeze well. Wrap each cooled layer tightly in a couple of layers of plastic wrap, then slip it into a large ziplock. If you can, avoid stacking the layers until they freeze, it’ll help them keep their shape (you probably know all of this!). Thaw them wrapped, then brush them with simple syrup (you could even do a lemon simple syrup!) before you layer the cakes.
The buttercream will also freeze perfectly, let it thaw completely then rewhip it until it’s smooth. If it curdles, just keep whipping it and it will come back together eventually.
Let me know if you have any other questions! You can always email me at ohhoneybakes@gmail.com if you need anything. Good luck and I can’t wait to see it!
Hi!
This cake looks stunning I love the color. Since I’m a beginner in baking from scratch I was wonderingly if I can make the buttercream without a mixer??
I’ve always mixed everything by hand
Thanks!
Hi Paula! Thank you so much for saying hello! It would be pretty tricky making the buttercream without a mixer, feel free to sub any favorite buttercream recipes you’ve used before, though! Let me know how it goes?
Hey can I use gluten free all purpose flour for a substitutefor the wheat flour?
I definitely think that would work! I’m a fan of subbing Bob’s Red Mill’s 1 to 1 flour and have had really good luck with it. I’d maybe add 1/2 teaspoon xanthan gum if you want the texture to be closer to that of wheat flour. Let me know how it goes?? Xx