Ingredients for Lemon Blackberry Cake
- Lemon Cake Mix
- Instant Lemon Pudding
- Water
- 4 large eggs
- Vegetable Oil
- 1/4 cup fresh lemon juice
- Blackberry Jam
- Lemon Frosting
- Fresh Blackberries
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How to Make Lemon Blackberry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blackberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
207 g
Sugar
1316g
Fat
116g
Carbs
215g
