Lemon Berry Christmas Cake with Creamy Lemon Frosting

🥣 Preparation

1. Preparing the Cake Layers

1. Preheat the oven to 175°C. Grease two 20–22 cm cake pans and line the bottoms with parchment paper.The parchment ensures smooth release, keeping the layers intact once baked.
2. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.Whisking well distributes the leavening agents evenly for a uniform rise.
3. Add the softened butter and beat until the mixture has a sandy texture.This step coats the flour with butter, helping create a tender crumb.
4. Add the eggs one at a time.Mix just until incorporated to maintain a light texture.
5. Add the lemon zest, lemon juice, and vanilla.The fresh zest intensifies the citrus aroma while lemon juice brightens the overall flavor.
6. Add the buttermilk to create a smooth cake batter.Buttermilk adds moisture and mild tang, ensuring soft, fluffy layers.
7. Mix the fruit with 1 tablespoon of flour and gently fold into the batter with a spatula.Coating the berries prevents them from sinking and helps distribute them evenly throughout the cake.
8. Divide the batter into the pans and bake for 25–30 minutes.The tops should spring back lightly when touched, and the edges should pull slightly from the pan.
9. Let the cakes cool completely.Cooling keeps the layers firm enough for filling and frosting.
   

   2. Make the Lemon-Blackberry Filling