Blackberry Lemon Cake With Blackberry Fool Recipe

Name: Blackberry Lemon Cake With Blackberry Fool
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 3/4 cup granulated sugar, plus 1/3 cup extra; 1 tbsp lemon zest; 2 None large eggs; 1 cup self-rising flour, plus 2 tbsp, sifted; 2/3 cup ground almonds; 1/2 cup sour cream; 5 oz frozen blackberries; 2 tbsp lemon juice; 1 tbsp powdered sugar; 1 cup heavy cream

Servings: persons

1/2 cup butter, softened
3/4 cup granulated sugar, plus 1/3 cup extra
1 tbsp lemon zest
2 None large eggs
1 cup self-rising flour, plus 2 tbsp, sifted
2/3 cup ground almonds
1/2 cup sour cream
5 oz frozen blackberries
2 tbsp lemon juice
1 tbsp powdered sugar
1 cup heavy cream

1
Preheat oven to 325u00b0F. Grease a 10x4 inch loaf pan and line base and long sides with baking paper, extending paper 2 inches above sides.
2
In a stand mixer, beat butter, 3/4 cup sugar and lemon zest until pale and fluffy. Beat in eggs, 1 at a time, until combined. Fold in flour then ground almonds and sour cream. Transfer 1/2 to prepared pan and top with 1 oz blackberries, pressing lightly into mixture. Top with remaining batter and another 1 oz blackberries. Smooth surface with a flat knife then tap pan on a hard work surface to release any trapped air.
3
Bake cake for 1 hour 10 mins, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 mins.
4
Meanwhile, combine lemon juice, 2 tbsp water and remaining sugar in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then reduce heat and simmer for 2 mins. Let cool for 5 mins.
5
Pour hot syrup over warm cake in the pan. Let stand for 20 mins then transfer to a wire rack to cool completely.
6
To make the blackberry fool, combine remaining berries and any juices with powdered sugar in a small bowl. Set aside to completely thaw then crush lightly with a fork. Whip cream to soft peaks then spoon on top of cake. Drizzle with berry mixture and swirl lightly through whipped cream.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup granulated sugar, plus 1/3 cup extra, 1 tbsp lemon zest, 2 None large eggs, and more.

Yes, Blackberry Lemon Cake With Blackberry Fool falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Lemon Cake With Blackberry Fool

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