Blackberry Lemon Cake
with white chocolate and olive oil
This sturdy cake holds up well for up to 4 days if wrapped well.
Makes 10 servings
Total time: 40 minutes + baking & cooling
CREAM:
1
2 1/3
4
1/2 2
WHISK:
3 1/2
1 3/4 1/2 1 cup unsalted butter (16 Tbsp.), room temperature cups granulated sugar cup grated lemon zest (about 6 large lemons) large eggs, room temperature cup fresh lemon juice tsp. pure vanilla extract cups all-purpose flour tsp. each baking powder and baking soda tsp. sea salt cup buttermilk pint fresh blackberries (150 g) oz. white chocolate Fresh blackberries Whipped cream White chocolate shavings Olive Oil
Preheat oven to 350°. Coat a 10-cup Bundt pan with unsalted butter and flour.
Cream butter, sugar, and lemon zest with a hand mixer, or stand mixer, in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Gently fold half the flour mixture into butter mixture until still a bit streaky. Add half the buttermilk, then stir or fold in, using a rubber spatula. Stir in remaining flour mixture, followed by remaining buttermilk. If using a stand mixer, finish bringing the cake batter together using a rubber spatula, taking care not to overmix. Pour one-third of the batter into the bottom of prepared pan, then scatter half the blackberries on top. Cap that with another one-third batter, then remaining berries. Layer on the rest of the batter, then spread it out smoothly. Finish by grating white chocolate over the top using a fine box grater or Microplane. Bake cake until a knife inserted into the center comes out clean, 45–50 minutes. Let cake cool in the pan 10 minutes before unmolding and cooling completely on a wire rack. Serve cake with fresh blackberries, whipped cream, white chocolate shavings, and a drizzle of olive oil.
Per serving: 445 cal; 22g total fat (13g sat); 125mg chol; 335mg sodium; 61g carb (2g fiber, 34g total sugars); 8g protein