Blackberry lemon cake with blackberry fool

Slightly tart, slightly sweet - completely delicious.

  • 1 hr 30 mins cooking
  • Serves 8
  • Print
This decadent and tangy cake is filled with juicy blackberries, soaked in lemon syrup and dolloped with a sweet blackberry fool.
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Blackberry lemon cake with blackberry fool
  • 125 gram butter, softened
  • 3/4 cup (165g) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/2 cup (60g) ground almonds
  • 125 gram sour cream
  • 150 gram frozen blackberries
  • 2 tablespoon lemon juice
  • 2 tablespoon water
  • 1/3 cup (75g) caster sugar, extra
  • 1 tablespoon icing sugar
  • 1 cup (250ml) thickened cream


Blackberry lemon cake with blackberry fool
  • 1
    Preheat oven 170°C. Grease a 20cm deep round cake pan; line base and side with baking paper, extending the paper 4cm above the top.
  • 2
    Beat butter, caster sugar and rind in a large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until combined. Fold in sifted flour, then almond meal and sour cream. Spoon half the mixture into pan; top with ¼ cup of the blackberries, pressing lightly into the mixture. Top with remaining cake mixture and another ¼ cup of the blackberries; smooth surface. Tap pan on a work surface to settle mixture.
  • 3
    Bake cake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes.
  • 4
    Meanwhile, stir juice, the water and extra caster sugar in a small saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer for 2 minutes. Cool for 5 minutes.
  • 5
    Pour hot syrup over cake in pan. Stand for 20 minutes before turning, top-side up, onto a wire rack to cool completely.
  • 6
    Combine remaining berries and any juices with icing sugar in a small bowl; set aside to completely thaw. Crush lightly with a fork.
  • 7
    Beat cream in a large bowl with an electric mixer until soft peaks form.
  • 8
    Spoon cream on top of cake, drizzle with remaining berry mixture, swirling lightly through cream.


This cake is best made on day of serving.

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