Lemon Blackberry Cake
photo by Swirling F.
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 cake
ingredients
- 1 (18 1/4 ounce) box lemon cake mix
- 1 (3 1/2 ounce) box instant lemon pudding
- 1 1⁄4 cups water
- 3 eggs
- 1⁄3 cup vegetable oil
- 1 tablespoon lemon juice, I used concentrate
- 2⁄3 - 1 cup blackberry jam (for 8 " or 9 inches layer cake)
- 2 (1 lb) cans lemon frosting
- 1 pint fresh blackberries, for garnish (optional)
directions
- Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
- Cool 10 minutes.
- Invert cakes from pans onto rack to cool.
- Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
- Let cool completely.
- Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
- Top with second cake. (Jam side up.).
- Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
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Reviews
-
I am rating the cake portion only, as I opted to make a Lemon Cream Cheese frosting instead of using canned. I made this cake for my Mom for Mother's Day. We all really enjoyed it! I would definitely make this cake, again. Thanks for posting, Wildflour! UPDATE: This is my go-to lemon cake recipe. I just used it for cupcakes the other day, and everyone raved! Moist & delightfully citrusy!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !