• Stand mixer fitted with paddle attachment
• Medium mixing bowl
• Rubber spatula
• Microplane or fine grater (for lemon zest)
• Bundt pan, jumbo muffin pan, or Charlotte molds
• Wire cooling rack
Optional:
• Flour sifter or fine mesh sieve
1 pound unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon fine salt
2 teaspoons ground cinnamon
½ cup milk (or dairy substitute)
⅓ cup fresh lemon juice (about 2 lemons)
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
2 teaspoons finely grated lemon zest
12 ounces fresh blackberries
For consistent baking results, I use King Arthur Unbleached All-Purpose Flour in this recipe.
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, fork sift the flour with the salt and cinnamon. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the softened butter, then gradually add the granulated sugar and lemon zest. Beat over medium speed until light and fluffy.
4. Add the eggs, one at a time, beating until batter is smooth.
5. Add one third of the flour to the bowl, mixing well, then add half of the milk.
6. Add another third of the flour, mixing well, then add the remaining half of the milk.
7. Add the remaining flour and mix only until ingredients are combined.
8. Stir in the vanilla extract, almond extract, and lemon juice.
9. Fold the blackberries gently into the batter. Work slowly with a spatula so the berries remain intact.
Paula’s Tip
Toss fresh berries lightly with flour before folding them into the batter. The thin coating helps suspend the fruit during baking so the berries remain evenly distributed throughout the finished crumb.
10. Pour batter into greased and floured bundt pan, jumbo muffin pan, or Charlotte molds.
11. Approximate baking times:
12. Cool cakes in pan until warm to the touch, then remove from pan and continue cooling on a wire rack.