Ingredients
Scale
- 2 1/4 cups cake flour (335g)
- 1 1/4 cups granulated sugar (235g)
- 1 tsp baking powder (heaping)
- 1 tsp kosher salt
- 2/3 cup whole milk (160ml, room temperature)
- 1/4 cup sour cream (60ml, room temperature)
- 6 large egg whites (room temperature)
- 1 tbsp lemon zest
- 1/3 cup lemon juice (80ml)
- ¾ cup unsalted butter (176g, room temperature)
- 6 oz blackberries
- 6 egg yolks
- 6 oz blackberries (strained)
- 1/2 cup unsalted butter (115g, chilled)
- 1 cup granulated sugar (200g)
- 3 sticks unsalted butter (room temperature)
- 3 cups confectioners sugar (420g)
- ½ tsp orange blossom water (optional)
- 8 oz mascarpone (room temperature)
- Handful of blackberries
- Queen Anne’s Lace flower
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans with butter and parchment.
- In one bowl, sift together flour, baking powder, and salt.
- In another bowl, whisk milk, sour cream, egg whites, lemon zest, and juice until combined.
- Cream butter and sugar until fluffy; then alternate adding dry ingredients and wet mixture until just combined.
- Divide batter between pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool layers before frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg