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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.

Lemon blackberry cake with lavender French buttercream frosting

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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.

blackberry cake slice

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.

How to make blackberry cake

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:

  1. 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!
  2. 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.
  3. 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.

how to make French buttercream frosting

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:

french buttercream frosting on blackberry cake

Lavender Lemon Blackberry Cake

4.82 from 11 votes
Prep Time: 1 hour 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours 10 minutes
lavender lemon 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. You’ll love the not-too-sweet cake and cream combined with the zesty lemon and fruity blackberry.

Author: Tatyana Nesteruk
Skill Level: Dessert
Cost to Make: French
Calories: 571 kcal
Servings: 14


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


How to Make Lavender Cake:

  1. Preheat oven to 350F (177C). Line three, 8-inch (20 cm) cake rounds with parchment paper and grease the sides.

  2. 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.

  3. 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.

  4. 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.

  5. 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:

  1. 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. 

  2. 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. 

  3. 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.

  4. 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:

  1. 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 Facts
Lavender Lemon Blackberry Cake
Amount Per Serving
Calories 571 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 24g 120%
Cholesterol 220mg 73%
Sodium 80mg 3%
Potassium 236mg 7%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 30g
Protein 6g 12%
Vitamin A 26.5%
Vitamin C 2.6%
Calcium 12.7%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Tatyana Nesteruk cookbook

What’s your favorite summer cake recipe or filling? Blackberries are definitely one of my favorites!

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. |

Tatyana Nesteruk

Tatyana blogs at Tatyana’s Everyday Food, where you will find great recipes for elegant and delicious meals! Her step-by-step video tutorials and cookbook make it easy for anybody to make great dishes at home.

Read more posts by Tatyana

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Read comments/reviewsAdd comment/review

  • May 13, 2019

    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! Reply

    • Natashas Kitchen
      May 13, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Chad
    April 27, 2019

    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! Reply

    • Natashas Kitchen
      April 27, 2019

      I’m so happy you enjoyed this recipe Chad! Thank you for that awesome review! Reply

  • Chad
    April 27, 2019

    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? Reply

    • Natasha
      April 27, 2019

      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. Reply

  • Rita Scanlon
    April 26, 2019

    Could you suggest a lavender oil to use ?
    Rita S Reply

    • Natashas Kitchen
      April 26, 2019

      Hi Rita, The oil I buy is from Lorann Oils; you can find it on Amazon Reply

  • Ashley
    April 26, 2019

    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? Reply

    • Natashas Kitchen
      April 26, 2019

      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! Reply

      • Dorinda
        May 9, 2019

        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. Reply

  • Regina
    April 19, 2019

    Has anyone tried it with a traditonal cream cheese icing? It looks delicious as is but just wondering Reply

    • Natasha
      April 19, 2019

      Hi Regina, I think that should work fine to use a traditional cream cheese icing. Reply

  • Nikki
    April 19, 2019

    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. Reply

    • Natasha
      April 19, 2019

      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. Reply

    • Jithin Bs
      May 2, 2019

      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…!!!:…! Reply

  • Nancy
    April 4, 2019

    Can this recipe me used for cupcakes? Reply

    • Natasha
      April 4, 2019

      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. Reply

  • Alicia
    February 26, 2019

    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! Reply

    • Natasha
      February 26, 2019

      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. Reply

  • Yanna
    January 12, 2019

    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? Reply

    • Natashas Kitchen
      January 12, 2019

      Hi Yanna, that should work. Your cake will be shorter and may need less bake time Reply

  • Tanya
    September 27, 2018

    Directions don’t say when to add the cornstarch, is that with the dry ingredients? Reply

    • Natashas Kitchen
      September 27, 2018

      Hi Tanya. We have them listed in step 4: “Toss the fresh blackberries in the cornstarch, coating the berries well.” I hope this helps 🙂 Reply

  • Abha
    August 31, 2018

    4 tsp of baking powder seems a lot for 11/2 cups flour measure. Pls clarify. Reply

  • Nadiya
    August 27, 2018

    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. Reply

  • Natalie
    August 20, 2018

    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 Reply

    • Natasha
      August 20, 2018

      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. Reply

  • Niki
    August 16, 2018

    Hi Can I use an alternative flour to almond as my daughter has a severe nut allergy? Thank you -Niki Reply

    • Natashas Kitchen
      August 16, 2018

      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 🙂 Reply

  • Patty
    July 25, 2018

    Can I put this in a bundle pan? How long would I bake it? Thank you Reply

    • Patty
      July 25, 2018

      Bundt pan, sorry Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Patty! I haven’t tried that. If you experiment, let me know how you liked the recipe. Reply

  • Preeti
    July 25, 2018

    The recipe looks so great. Love the colour of the cake and the decoration of the cake is lovely too. Reply

    • Natashas Kitchen
      July 25, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

    • Zia
      August 9, 2018

      Hi, have you had a chance to make this beautiful cake yet? Reply

  • Colleen
    July 19, 2018

    Wow what a beauty Tatyana is, Natasha’s kitchen is a great place to see beautiful food made by beautiful ladies! Reply

  • Dr Martin Huang
    July 18, 2018

    This recipe is so great and the decoration is lovely too. Hope to see more of your delicious works. Reply

    • Natashas Kitchen
      July 19, 2018

      Thank you Dr. Martin! We are so happy you discovered this blog! Reply

  • Rita
    July 18, 2018

    This cake looks great!! I need to find the edible lavender oil. Any suggestions?
    Rita Scanlon Reply

    • July 18, 2018

      Hi Rita! The oil I buy is from Lorann Oils; you can find it on Amazon 🙂 Reply

  • Olga
    July 17, 2018

    This berry and lavender cake is melting my mouth.
    Looks delicious.

    Olga. Reply

    • Natashas Kitchen
      July 17, 2018

      Doesn’t it look amazing! Thanks for following our blog, Olga! Reply

    • July 18, 2018

      Thank you, Olga! Hope you get a chance to try the recipe! Reply

  • Mari
    July 17, 2018

    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. Reply

    • July 18, 2018

      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 🙂 Reply

  • Markiana
    July 17, 2018

    Hi Natasha!

    I love you and I love Tatyana!

    So glad you are collaborating!
    All the best! Reply

    • Natashas Kitchen
      July 17, 2018

      Thank you Markiana! Reply

    • July 18, 2018

      Thank you, Markiana! I’m honored to be a guest writer on Natasha’s blog! 🙂 Reply

  • Anna
    July 17, 2018

    I made this so many times but my butter mixture always separates and clumps from the milk😭 Reply

    • July 18, 2018

      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 Reply

  • Irina
    July 17, 2018

    Hi! I do not have candy thermometer. Please advise. Reply

    • July 18, 2018

      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 Reply

  • Alena
    July 17, 2018

    This cake is soooo gorgeous! 😍👍 Reply

    July 17, 2018

    its so elegant Reply

  • kathy
    July 17, 2018

    i just made it and i lovvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvve it and guess what my husband loves it too
    thanks Natasha Reply

  • Jenny
    July 17, 2018

    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! Reply

    • Natasha
      July 17, 2018

      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. Reply

    • July 18, 2018

      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. Reply

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