Celebrate Spring and Summer with a simple but elegant Blackberry Lemon Naked Cake. Loaded up with fresh blackberries this cake will impress everyone with only a few easy steps!
Are you a person that celebrates the little milestones in life? You know the tiny ones that most people don’t know about or might look over but are important to you in some way?
I am. The celebration doesn’t need to be or grand but I always like a little mention to remember that the day was special in some sort of way.
Most of the time those milestones tend to involve my marriage or my little pug but over the weekend, I had a little milestone that was important to me in a different way. One year ago on Sunday I said goodbye to the job I held for 8 years and hello to my new life as an entrepreneur. For a lot of people in my life the transition seemed to just happen or truth be told they didn’t realize it actually happened until months later. For as big of a move as it was, I just let it slip by.
Why? I’m not entirely sure. I think part of the reason was because I was tired, overworked, angry, bitter and just ready to move on. So perhaps it was a large part of the reason.
Of course I was excited too. I was ready to be in a place in my life to be my own lady boss. To focus on my business as a whole and not in bits and pieces throughout the day whenever I could catch a break.
To finally enjoy days off, see my friends and catch up on a lot of missed sleep.
I’ve learned a lot in the last year and I’m still learning. Running your own business, heck really two businesses is not easy. Taxes alone might get someone to quit! However there’s not one day in the last year that I’ve looked back and said I made the wrong decision. Sure my hours are weird but then again I can decide to take off on a Wednesday because it’s beautiful out and I want to see the cherry blossoms at the Brooklyn Botanic Garden without the crowds. I’ve made friends that I not only consider colleagues but some of my best friends doing this job. We may not share an office but we still talk everyday and above all else working from home sure beats smelling your co-workers stinky lunch!
So now while I don’t have office workers to bring me a cake when it is my birthday or any other special day. I figured I would just make one myself. While I think you never really need a reason to have a piece of cake, celebrating a milestone is as good as any.
This blackberry lemon cake is just perfect for the spring and summer. The cake itself isn’t very sweet at all, relying mostly on the natural sweetness from the berries and the touches of buttercream on the sides and top. I love the beauty and simplicity of naked cakes and you really can’t get any easier when it comes to decorating them.
It gets a little messy on the sides with the blackberry filling, so I leave the decision up to you if you want to let it ooze out or just use some extra buttercream for a nearly naked look. Whatever you do the cake will still taste just as great!
Heat your oven to 325 degrees F. grease and flour 2 - 6 inch x 2 inch cake pans.
Combine the flour, baking powder, baking soda and salt in a medium bowl. Set aside
In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar for about 3 minutes.
Mix in the egg one at a time, scraping down the sides of the bowl as needed and then the vanilla extra, lemon juice and zest.
Mix in half the flour on low speed, half the milk and then the remaining flour and milk making sure not to over mix the batter.
Divid the batter evenly between the cake pans (I recommend using a digital scale for this part), top with blackberries divided between the two pans.
Tap the cake pans against your counter to get out any air bubbles and bake for 30 minutes or until a toothpick insert in the center comes out clean.
Let cool in the pan before inverting on a wire rack and then let cool completely before proceeding to the next step. Cakes can be made ahead of time and wrapped in plastic wrap before assembling.
To make the filling: In a medium bowl mix together the blackberries and sugar and let sit for 30 minutes to let the natural juices release. Using a spoon or potato masher, mash the berries up slightly.
To make the buttercream: In the bowl of your stand mixer fitted with the paddle attachment cream the butter and confectioners sugar for about 2 minutes and then add the salt, vanilla, lemon zest, juice and milk and continue to mix on medium high speed until the buttercream is light and airy. Transfer to a piping back fitted with a large round tip.
To assemble the cake, if needed trim the top of the cake so that there is no domed top.
Place a small amount of buttercream on your cake stand or serving platter and then the bottom cake layer.
Pipe a thick ring of buttercream on the outside of the top of the cake and then spoon in the blackberry filling.
Top with the second layer, top side down and press gently down - at this point some of the filling and buttercream might ooze out of the side. Pipe a generous amount of buttercream on the top of the cake and spread out in an even layer.
Use remaining buttercream to clean up the sides for a nearly naked look or leave as is.
Serve immediately or refrigerate any leftovers and bring to room temperature before serving.