Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blackberry Limoncello Cake

Blackberry Limoncello Cake

  • Author: Crystal
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in the bright, citrusy flavor of Limoncello paired with sweet blackberries in this moist Blackberry Limoncello Cake. Perfect for spring gatherings, this tender cake features a buttery crumb, zesty lemon zest, and a splash of Limoncello, topped with fresh blackberries for a burst of summer flavor.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • zest of 1 lemon
  • 3/4 cup buttermilk (you might need a smidge more, so keep it nearby)
  • 1/4 cup cream of lemoncello or regular limoncello
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt (use 1/4 tsp if using fine salt)
  • handful of fresh blackberries (works well with blueberries too)
  • 1 tbsp sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition, then stir in vanilla extract and lemon zest.
  4. Mix in the cream of lemoncello or limoncello, then add buttermilk and combine.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the fresh blackberries gently to avoid crushing them.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Optional: dust with powdered sugar or drizzle with a simple lemon glaze before serving.

Notes

For a dairy‑free version, substitute butter with coconut oil and use almond milk instead of buttermilk. Fresh blackberries can be swapped with blueberries or raspberries. Store the cake, covered, at room temperature for up to 3 days or refrigerate for up to a week. This cake also freezes well—wrap tightly and freeze for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 cake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: blackberry, limoncello, cake, lemon, dessert, summer

Find it online: https://crystalrecipes.com/blackberry-limoncello-cake/