Lavender Lemon Blackberry Cake
This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! Every bite of this lavender cake is filled with incredible flavor, reminiscent of a summery, sunny French countryside.
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You’ll love the not-too-sweet cake and cream combined with the zesty lemon and fruity blackberry. The lemon blackberry cake layers are delicate, very moist and bursting with lemon flavor. I love how the lemon zest complements the blackberry flavor.
P.S. We included our Amazon affiliate links to the tools used to make this recipe.
Lavender Lemon Blackberry Cake Recipe
I am so excited to have Tatyana, one of my blogging friends, share her recipe for this gorgeous lavender cake from her new cookbook! She is such a talented baker and cook. I know you will love this recipe.
Can I Substitute Frozen Blackberries?
I recommend using fresh blackberries for this recipe for best results. If you don’t have fresh berries, frozen ones will work in a pinch.
How to Make the Lemon Blackberry Cake Layers:
- Make sure all the wet ingredients are at room temperature, that includes the eggs, butter and milk. I recommend warming the milk in the microwave for a minute so it’s warm.
- Cream together the softened butter and sugar for a few minutes, until it’s light and fluffy.
- Add the milk to the batter but don’t mix it in just yet. Add the dry ingredients, then use your stand mixer to mix everything together. And don’t overmix the batter, which will cause the cake layers to dome. Mix just until the dry ingredients are combined, about 1 minute.
- To make the cake layers very light and delicate, I use a combination of all-purpose flour with almond flour. Sift that flour! This is so important; no one wants flour clumps in a cake slice.
- Whisk the egg whites separately, then fold them into the batter last, adding even more volume to the batter.
What is French Buttercream?
I fell in love with French buttercream when I was writing my cookbook. There’s something so special about this buttercream that sets it apart from every other frosting recipe I’ve tried! It’s super silky, very smooth and not too sweet.
French Buttercream is made with egg yolks, butter and sugar syrup, which cooks the egg yolks so no need to worry about raw eggs. It’s easy to add flavor, too! You can make it with chocolate, caramel, fruit and extracts, like this recipe with lavender oil. If you’ve never tried it, you’re in for a treat!
How to Make French Buttercream Frosting:
- The sugar syrup: combine the water and sugar in an extra-small saucepan, attach a candy thermometer and resist the urge to stir! Stirring will cause sugar crystals to form on the sides of the pan; not good!
- The egg yolks: these need to be whisked for a few minutes before pouring in the sugar syrup. Then just let the magic happen! The extremely hot syrup will cook the yolks, turning them thick, pale and glossy.
- The butter: soften the butter slightly before adding it to the egg yolks. The butter needs to be added slowly, a few tablespoons at a time. As you’re adding the butter, the frosting will look a little funny. Don’t worry, everything will correct itself; you did not mess up! Just keep adding the butter and the frosting will come together!
Make sure to use lavender oil that is safe for consumption. Most oils are not, so make sure to check the label.
Want to learn more about French buttercream and how to make it? Check out my step-by-step video tutorial for Chocolate French Buttercream!
More Frosting Recipes to Try:
- Swiss Meringue Buttercream Recipe – this recipe is very similar to French buttercream, but with egg whites!
- Cupcake Frosting Recipe – easy, delicious frosting for cakes and cupcakes!
- Chocolate Cream Cheese Frosting Recipe – easy, delicious chocolate frosting!
Lavender Lemon Blackberry Cake
Ingredients
For Lemon Blackberry Cake Layers
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, separated
- 1 zest from lemon
- 1 cup milk, lukewarm
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blackberries
- 1 tbsp cornstarch
For French Buttercream
- 1/3 cup water
- 1 cup granulated sugar
- 5 egg yolks
- 2 cups unsalted butter, softened
- 1/4 tsp lavender oil
- purple food coloring, optional
Instructions
How to Make Lavender Cake:
- Preheat oven to 350F (177C). Line three, 8-inch (20 cm) cake rounds with parchment paper and grease the sides.
- In a large mixing bowl, cream together the butter and sugar with a hand mixer for 2 to 3 minutes, until light fluffy. Add the egg yolks, vanilla extract and lemon zest. Mix again until cream and smooth, then pour in the milk but do not mix.
- In a separate bowl, combine all the dry ingredients: flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter. Use a whisk or hand mixer to combine the dry ingredients, milk and batter, mixing just until the flour is incorporated.
- In a separate bowl, whisk the egg whites high speed for 2 to 3 minutes, until medium peaks form. Add the egg whites to the cake batter and fold in using a spatula, folding gently but thoroughly until well combined.
- Divide the cake batter evenly between the three cake pans, using a kitchen scale for accuracy. Toss the fresh blackberries in the cornstarch, coating the berries well. Drop 6 to 8 berries into each pan, spacing them equally apart. Bake the cakes in preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
How to Make French Buttercream Frosting:
- While the cake layers are cooling, prepare the French buttercream. Place the egg yolks into a stand mixer bowl and whisk on high speed for 2 to 3 minutes, until thick and pale.
- Meanwhile, combine the water and sugar in a small saucepan. Stir once to combine the ingredients and attach a candy thermometer to the side. Cook the syrup over medium heat until it reaches 238F (114C), about 7 to 8 minutes.
- Once syrup is ready, remove from heat and with mixer on medium speed, pour the hot syrup into the egg yolks. Take care to pour the syrup away from the whisk attachment to prevent crystalized sugar bits. Once all the syrup is added, turn mixer up to high speed and whisk until the egg yolks are doubled in size and reaches medium peak stage; it should be cooled and just lukewarm to touch.
- Begin adding the butter, about 1 tablespoon (15 g) at a time, mixing well after each addition. Add the butter slowly to prevent the cream from separating; this process takes about 8 to 10 minutes. As more butter is added, the cream will thicken and hold its shape. Add the lavender oil and purple food color last.
Assembling the Lavender Cake:
- Once cake layers have cooled, spread a generous amount of buttercream between each layer. Smooth the frosting over the top and sides. Garnish the top as desired, with blackberries, lavender and greens.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This stunning cake recipe is from my newly released cake cookbook, The European Cake Cookbook. It’s the first recipe in the ‘Western Cake Recipes’ chapter, featuring decadent French cake recipes. This French-inspired cake is one of my favorites from the book. Get more details about my cookbook and where to get it on my blog, Tatyana’s Everyday Food.
What’s your favorite summer cake recipe or filling? Blackberries are definitely one of my favorites!
Tatyana Nesteruk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this cake yesterday. It definitely looks beautiful, I’m not a big fan of buttercream frosting but just couldn’t resist. The combination of colours and flavours were calling my name. So I personally didn’t like the cake even though it turned out perfect, the batter and silky smooth cream was flawless. Some of my guests actually liked this cake and others didn’t. It does have a little bit of bitter taste i’m assuming because of essential oil, so like other commenters said use only couple drops instead of 1/4 tsp. If you like not so sweet, buttercream frosting cake, this cake is for you.
Hi Lana! Thank you for sharing your experiment with the recipe. I am also wondering if the bitterness is because of the type of lavender oil used in the recipe. Was it food grade? The one that I linked in the recipe card is a lavender candy flavoring and it does not leave behind a bitter taste.
I think there’s a misprint in the recipe for the French Buttercream Frosting…instead of “2 cups” butter, I think is should be “2 sticks”. This would make the recipe much closer to Julia Child’s.
Hi, The recipe should be correct – it was a guest post from a baker friend and it’s also the same in her cookbook. I haven’t tried Julia Child’s recipe but now I must find it! Thanks for the tip. Ok, I just took a peek at her recipe. Keep in mind Julia is only using 2 yolks so this frosting recipe is a bigger batch of frosting.
Wondering if I can use Young Living Essential oils – Lavender for this recipe? Instead of using the one from Amazon?
Hi Lisa, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Hi, for a 6 in. Double layer lavendar cake, how much lavender oil would you use? I know it’s very strong, so I’m not sure.
Hi Cat! I have not made this recipe in 6” pans to advise. This recipe serves 14. I have a tool in the recipe card that may help. If you hover your cursor over the number of servings in red lettering, you can slide left or right to decrease/increase the recipe and it will adjust the ingredient list for you. I would guess that 6” pans would serve about 8-10 people so you can aim for that.
Hi Natasha could I use the juice from frozen blackberries to colour the frosting?
Hi Christine, I haven’t tried that, but I bet that could work! If you experiment, let me know how you liked the recipe.
How do you think this cake would do with replacing one of the layers of icing between cakes with some lemon curd?
Hi Jenny, I have not tested that but I think lemon curd would be a great addition to the cake. Lemon curd is soft and could make the cake layers slide so make sure your cake layers are completely cooled before frosting.
Hi Natasha i was wondering how much time in advance can i make the cake?
Hi Ana, I imagine it will be okay to make it ahead a day or two but I haven’t tried making it more than that.
I am interested in trying this recipe out. Is it possible to utilize dried lavender in place of the lavender oil? Maybe some way to make a lavender liquid by steeping the flowers in hot water or something?
Thanks!
Hi Abigail, I have not tried this with dried lavender to advise. We used food-safe lavender oil. If you happen to experiment, I would love to know how you like that.
I would put 1/3 of the essential oil than what the recipe calls for. The cream turned great but the flavor of lavender was ssooo strong.
Hi Natasha,
What kind of lavender oil do you use?
Hi Sandra, here is the lavender oil which is food safe. Any lavender oil that is food safe or safe for consumption will work.
Hi Natasha, would the lavender oil effect someone who has an allergy to lavender? The cake look really good!
Hello Kendall, I’m honestly not sure about that. I suggest researching more about it or ask a professional as I’ve never experienced that one before.
Hi,
I am making this cake for my birthday tomorrow, and just wanted to ask if anyone advises using a different buttercream frosting recipe, and if so, which one should I use?
oh, and no offense! I just don’t want to ruin it.
Hi Daphne, have you tried our Swiss Meringue Buttercream recipe?
Hi Natasha! I am planning to make this cake for a friends birthday party tomorrow. I wanted to know if I could substitute blackberries with mulberries. We have been harvesting our beautiful mulberries on a daily basis. They are juicier than blackberries, so wan’t sure if it would affect the bake.
Hi Melanie, I haven’t tested this with mulberries to advise. I hope you like this recipe and if you do experiment please let me know how you like that.
Hi Natasha. I would like to ask you if it’s possible you make a video of this particular recipe since I’m learning the skill by watching you doing it. I”d like to make it for my daughter’s birthday. Thank you so much and I really like your videos!!
Hi Daisy, thank you so much for that wonderful feedback. We will add this to our list.
I love your recipes and almost all of them work for me, except maybe few, and usually it comes from other bloggers like this one. I am not bad at baking and like to spend time to impress guests with something special, and after spending hours to make this kinda not fast nor easy one I was so disappointed, as well as my guests. I didn’t like the texture of the cake, and even more the buttercream with ton of butter. Cake itself turn out beautiful, but the taste is not worth any minute spent on it, even though I made it without lavender oil, I just imagine if I would have it and use it… it would smell like soap I think 🤔
Hi Ilona, I’m sorry you didn’t enjoy it, but I appreciate the feedback!
I used kerrygold butter and followed the exact recipe it was gritty and tasted just like butter. Next one I made I used cream cheese frosting recipe much better
Hi Ashley, I haven’t had that experience, was anything else altered in the recipe?
This recipe is terrible. I don’t know how it could possibly have five stars. I wasted money and my day. I followed the recipe exactly and used real (expensive) butter. The cake was bland and the frosting was DISGUSTING. It tasted like pure butter. My husband and I had one bite and threw it in the trash. I will never make a recipe from this website again.
Hi Ashleigh, Oh no! I’m so sorry to hear that. Did you change anything in the recipe or the process?
I’m going to start by saying that I’ve never made a cake from scratch before now. I probably should have started with a less elaborate recipe, but with words like “lavender” “lemon” and “blackberry”, my heart was committed!
The cake itself was delicious. I was so proud of myself for being able to make something with such good texture and flavor. I highly recommend!
I had more trouble with the French buttercream. I read the suggestions in the other comments, and I was able to avoid the “It tastes like you just spread whipped butter over your cake” problem that some other people were having, but… It was 45 minutes of work for something that just came out tasting okay. Maybe the problem is that I chose FRENCH BUTTERCREAM as my first ever homemade frosting, but it just wasn’t a winner with anyone in my house. 🙁
Oh, and I also used two 9″ cake pans instead of three 8″ ones. The cakes still came out perfectly at the 25 minute mark as instructed.
Thank you for sharing that!
I wonder if it’s the type of butter people are using that is causing a less than delicious result. It must be real butter, not margarine. I love Kerrygold. It’s very creamy and smooth. Just a thought.
Made this for my mom’s birthday and it was a hit! So moist and flavorful! Best part is the frosting color is made from NATURAL ingredients!
Hey! I’ve made this cake once before and it was so delicious! But now that I’m making it again I don’t have any normal milk on hand! Do you think it would still work if I substitute Almond Milk? Thank you!!
Hi Candence, I haven’t tested that to advise but I think it could work. If you experiment, let me know how you liked the recipe
Could I do a cream cheese frosting instead?
Hi Veronica, I haven’t tested that but I think it could work & sounds delicious. If you experiment, let me know how you liked the recipe.
Made this cake and it looked beautiful, but it didn’t taste good at all. I followed the recipe exactly how it was, the frosting was super buttery (like straight up butter on a cake) and it had way too much lavender in it. IF MAKING THIS CAKE DO NOT MAKE THE FRENCH BUTTERCREAM FROSTING it will ruin your whole cake.
I brought this cake to a church gathering and a couple people tried it and threw it away. Waste of $20 I’ll never get back, I had to throw away the whole cake.
Super disappointed in this cake recipe, I had higher standards since the other recipes turned out well from Natasha’s Kitchen.
Hi Mimi, I”m sorry to hear that, but I am always happy to try to troubleshoot. On the buttercream frosting, if you use less sugar in the cream, it would be more buttery and overwhelmed with lavender.
its beautiful!
Thank you Anna!
The ammount of calories and saturated fat in this cake leaves much to be desired. Sorry for negative comment.
Hi Maria, I understand completely but with a buttercream cake those things are hard to avoid. You might try our frosting free simpler cakes which are definitely lighter.
I made this cake for Mother’s day and it was absolutely divine. I’ve done quite a bit of baking but never made French buttercream before so I was a little nervous about it, but it came out silky smooth and delectable. I didn’t have almond flour so I used all purpose flour in it’s place and that worked just fine. Moist as could be and just the tiniest hint of lemon. The combination of flavors was amazing. Glad I had a piece left over for the next day!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I used 9″ pans and the cakes came out a little thin, so I’m going to make a few more layers for some height. The cakes taste fantastic, and are light and airy despite being thin. I’m sure 8″ pans would’ve made the difference. Can’t wait to make the frosting!
I’m so happy you enjoyed this recipe Chad! Thank you for that awesome review!
Hello Natasha,
I am trying to find lavender oil for this recipe. I have 2 brands of therapeutic grade essential lavender oil. Is this safe to use, or is there a different type I need to find?
Hi Chad, it should be a food grade therapeutic oil. If the bottle only mentions therapeutic uses like aromatherapy then most likely it is not food safe and also look for packaging warnings like “not for internal use”. The one used by the recipe author was this one by Lorann brand.
Could you suggest a lavender oil to use ?
Thanks
Rita S
Hi Rita, The oil I buy is from Lorann Oils; you can find it on Amazon
Hi, what can I use to make this gluten free? Like brand and measurements of gluten free flour? Also if it was gluten free would you adjustment baking time and temperature?
Hi Ashley! I haven’t tested this with glouten free flour but it may work! If you experiment please let me know how you like that recipe!
The brand name Cup For Cup is a really good gluten free flour. It has worked well in all my recipes and I like the taste of it.
Has anyone tried it with a traditonal cream cheese icing? It looks delicious as is but just wondering
Hi Regina, I think that should work fine to use a traditional cream cheese icing.
The cake tasted great, but the recipe definitely does not make enough batter for 3 tiers.
The recipe also calls for way too much butter in the frosting. It tasted of straight butter when it was done, so I ended up throwing it out. What a waste.
Hi Nikki, did you possibly use a different sized cake pan? A larger pan would make it difficult to have a 3-tiered cake without increasing the ingredients.
I have made this cake three times, it is silky and light. Always a hit!
Two questions:
I can’t get the color quite like yours what food coloring do you use and in what proportions.
Could I half the Buttercream Frosting recipe. It seems too much.
Hi Anna, Tatyana shared the following: ” I use concentrated AmeriColor gel food coloring from Amazon and I add about 6 to 8 drops. The food coloring is best added at the end of the recipe, once the buttercream is done. The buttercream recipe is already barely enough to cover the cake so I don’t recommend cutting the recipe in half. It’s a French Buttercream recipe which isn’t quite as fluffy as regular American buttercream.”
Hy nikki u said the frosting tasted like butter. I think u should beat the frosting a couple more minutes .Until if u take a pinch and feel it and find out that no more sugar granuels are left.I think 8 to 10 mins .And if it tastes to butter add some more sugar instead of blaming natasha and her beautiful cake…!!!:…!
Yes, exactly. When made properly the frosting is silky and light as a cloud.
Can this recipe me used for cupcakes?
Hi Nancy, I haven’t experimented with this for cupcakes. When making blackberry cupcakes, we usually go with this blackberry cupcake recipe but I think it could also work with this recipe.
This looks delicious and I can’t wait to make it, however, I am at a high altitude. Do you suggest I make adjustments for that, or will it still turn out for me? Thank you!
Hi Alicia, without being able to test it in a high altitude, I have no way of making that kind of recommendation. You might google that for general guidelines for high altitude baking. I wish I could be more help with your question.
Hi, I noticed the recipe says 8 inch pans but I only have 9inch round pans. Will this make a difference at all when baking?
Hi Yanna, that should work. Your cake will be shorter and may need less bake time
Directions don’t say when to add the cornstarch, is that with the dry ingredients?
Hi Tanya. We have them listed in step 4: “Toss the fresh blackberries in the cornstarch, coating the berries well.” I hope this helps 🙂
4 tsp of baking powder seems a lot for 11/2 cups flour measure. Pls clarify.
Hi Abha that is correct. I hope you love the cake!
I’ve done a few different buttercream precipices so far and I always start with the egg whites. This recipe calls for egg yolks. Is it how supposed to be or just a mistake in a recipe? Thank you.
Are the layers dry at all? I am planning to make this and would like to know if I should add lemon syrup to make sure the cake is moist.?
Thank you
Hi Natalie, I don’t think it is necessary in this recipe but if you prefer a very moist cake, you probably could brush on a little more syrup.
Hi Can I use an alternative flour to almond as my daughter has a severe nut allergy? Thank you -Niki
Hi Niki. I think it could work. I haven’t tried it myself and I haven’t received any comments with people making that change just yet. I would love to hear how it works out if you experiment 🙂
Can I put this in a bundle pan? How long would I bake it? Thank you
Bundt pan, sorry
Hi Patty! I haven’t tried that. If you experiment, let me know how you liked the recipe.
The recipe looks so great. Love the colour of the cake and the decoration of the cake is lovely too.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi, have you had a chance to make this beautiful cake yet?
Wow what a beauty Tatyana is, Natasha’s kitchen is a great place to see beautiful food made by beautiful ladies!
This recipe is so great and the decoration is lovely too. Hope to see more of your delicious works.
Thank you Dr. Martin! We are so happy you discovered this blog!
Hello,
This cake looks great!! I need to find the edible lavender oil. Any suggestions?
Rita Scanlon
Hi Rita! The oil I buy is from Lorann Oils; you can find it on Amazon 🙂
This berry and lavender cake is melting my mouth.
Looks delicious.
Olga.
Doesn’t it look amazing! Thanks for following our blog, Olga!
Thank you, Olga! Hope you get a chance to try the recipe!
Hello Natasha! Absolutely love your recipes. A quick question, how many drops of purple color did you use to get that gorgeous lavender color? TIA!
Hi Nazish, We didn’t count the drops so I can’t say for sure except to add it a drop at a time to reach your desired color. Sorry I can’t give you a more exact answer.
Hi Natasha, can I make this cake without the lavendar oil because I don’t have any and I’m not sure where to buy it. Also, is this cake sweet because my family doesn’t like very sweet cakes.
Hi Mari! Have you tried looking on Amazon? I get mine from there, by Lorann Oils. I think your family will love it – it’s not too sweet at all 🙂
Hi Natasha!
I love you and I love Tatyana!
So glad you are collaborating!
All the best!
Thank you Markiana!
Thank you, Markiana! I’m honored to be a guest writer on Natasha’s blog! 🙂
I made this so many times but my butter mixture always separates and clumps from the milk😭
Oh, no! 🙁 I’ve had that happen before. I included some mixing tips above to prevent that from happening. Make sure all the ingredients are at room temperature. Mix the milk and the dry ingredients into the batter at the same time
Hi! I do not have candy thermometer. Please advise.
You can also try a cold water test if you don’t have a thermometer 🙂 At 238° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. It usually takes about 7 to 8 minutes
This cake is soooo gorgeous! 😍👍
Oooh I think so too! 🙂 Thanks Alena!!
its so elegant
Thank you so much Miranda! Tatyana sure makes gorgeous cakes!
Thank you, Miranda! 🙂
i just made it and i lovvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvve it and guess what my husband loves it too
thanks Natasha
We are so happy to hear that! Thank you for the amazing review! 🙂
Hi Kathy! I’m so glad you enjoyed the recipe! 🙂
Oh, this is exactly my type of cake, this looks so good! Will definitely have to make it. Wonder if I could make the lavender oil myself…
As you write in the recipe to use a scale for evenly dividing the batter, would you mind sharing how many ounces/grams of batter each should be?
And thank you for also using the metric system!
Hi Jenny, I haven’t weight it that way but to get exact measurements, what I would do is fill the pans and weigh each one to make sure they weight the same and adjust accordingly.
Hi Jenny – it tastes as good as it looks! 🙂
For weighing the batter, I recommend doing what Natasha said: fill the pans and make sure they weigh the same.