Ingredients:
Lemon Streusel:
- 60 g unsalted butter (¼ c.)
- 90 g light brown sugar (⅓ c. + 1 tbsp.)
- 120 g all-purpose flour
- Zest of 1 small lemon
Butter Cake:
- 190 g all-purpose flour (1 ½ c. + 1 tbsp.)
- 2 tsp. baking powder
- ½ tsp. salt
- 125 g unsalted butter, room temperature (½ c. + 1 tbsp.)
- 170 g granulated sugar (¾ c. + 2 tbsp.)
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 150 g buttermilk, room temperature (⅔ c.)
Filling:
- 170 g blackberries, halved (1 c.)
- 225 g lemon curd (1 c.)
Instructions:
- Preparation: If making homemade lemon curd, prepare ahead. Halve the blackberries lengthwise.
- Oven & Pan: Preheat to 350°F / 175°C. Butter a 9″ cake pan, fit with crumpled-then-smoothed parchment paper.
- Lemon Streusel:
- Melt butter in a medium bowl. Stir in sugar, flour, and lemon zest using a fork until it forms clumps. Set aside.
- Butter Cake:
- In a separate bowl, whisk flour, baking powder, and salt.
- In a stand mixer (paddle attachment) or large bowl, beat butter and sugar until light and fluffy (3-4 mins).
- Scrape sides and add eggs and vanilla, mixing until combined (~1 min).
- Incorporate half the flour mix, stir, then the buttermilk, and finally the remaining flour. Mix until just combined.
- Transfer the batter to the prepared pan, even out the top. Layer with halved blackberries, spread the lemon curd, and finish with the lemon streusel.
- Baking: Bake for 40-50 minutes or until a toothpick emerges clean or with few crumbs. Allow to cool until handleable, then use parchment to transfer from the pan. Cool completely before serving.
Note: Homemade lemon curd is excellent; if you’re using my specific recipe, reduce the quantity by 0.33 to match this cake’s needs. Store-bought works well too and is a quicker alternative!
