Gluten Free Lemon Blackberry Cake
A cozy and flavorful gluten-free lemon blackberry cake that's simple to prepare and perfect for gatherings or quiet afternoons.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free flour blend
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups buttermilk
- 1 large lemon, zest and juice
Fruits
- 1.5 cups fresh blackberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
- In another large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Follow with the vanilla extract, lemon juice, and lemon zest.
Mixing
- Gradually mix in the dry ingredients with the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients and mix just until combined.
- Fold in the blackberries gently, being careful not to break them.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a moist and zesty cake, using fresh lemons and blackberries is key. You can enhance the flavor by adding lemon extract. Ensure proper scaling with a kitchen scale for flour to improve texture. Substitute some blackberries with raspberries or blueberries for a fruity twist.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 20g
Tried this recipe?Let us know how it was!