BLACKBERRY LIME CAKE

Blackberry Lime Cake – tender cake infused with lime zest, frosted with blackberry buttercream, topped with fresh blackberries and edible flowers.

INGREDIENTS

For the Blackberry Lime Cake:

  • 3 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons organic lime zest
  • ¾ cup whole milk
  • ¼ cup lime juice
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 2 teaspoons vanilla extract

For the Blackberry Reduction:

  • 12 ounces fresh blackberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon lime juice

For the Blackberry Buttercream:

  • 6 egg whites
  • 1 ½ cups granulated sugar
  • 1 ½ cups unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons blackberry reduction

For the Assembly:

  • 12 ounces fresh blackberries
  • edible flowers (micro pepper, alyssum and micro mint) washed and dried

BLACKBERRY LIME CAKE #cakerecipes

INSTRUCTIONS

Make the Blackberry Lime Cake:

  1. Preheat oven to 350F. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. Whisk together flour, baking powder, baking soda and salt. Zest limes and whisk into flour. Set aside.
  3. In a small bowl, combine milk and lime juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.
  4. Full instructions visit @thecakeblog

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