A delightful lemon and blackberry cake with a zesty twist, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
Greasing the pans ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the lemon-flavored cake mix, instant lemon pudding mix, eggs, water, and lemon juice. Mix until smooth.
Mixing until smooth ensures an even texture in the baked cake.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Let the cakes cool in the pans for 10 minutes, then invert them onto a cooling rack to cool completely.
Cooling completely prevents the frosting from melting.
Spread a layer of blackberry jam on the top of one cake layer.
Using seedless jam creates a smoother filling.
Place the second cake layer on top and prepare the frosting by beating butter, powdered sugar, lemon juice, and cream cheese until fluffy.
Chilling the frosting slightly makes it easier to spread.
Frost the top and sides of the cake, then decorate with fresh blackberries.
Arranging the blackberries in a pattern adds visual appeal.
Serve the cake on a platter and enjoy!
Pair with a refreshing drink for a complete dessert experience.
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