Description
A delightful dessert that combines tangy lemon with fresh blackberries, creating a symphony of flavors perfect for gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 4 eggs
- 1 cup fresh blackberries
- 2 tablespoons lemon juice
- 8 ounces cream cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a jelly roll pan lined with parchment paper.
- Whisk together the flour, baking powder, salt, and lemon zest in a bowl.
- Beat the eggs and granulated sugar in a separate bowl until pale and fluffy.
- Combine the wet and dry ingredients gradually to form a thick batter, then spread it evenly in the prepared pan.
- Bake for 12 to 15 minutes until golden brown.
- Cool the cake on a powdered sugar-dusted towel.
- Mix cream cheese with sugar, lemon juice, and mashed blackberries until smooth for the filling.
- Spread the filling over the cooled cake and roll it tightly using the towel for support.
- Wrap the rolled cake in plastic wrap and refrigerate.
- Slice and serve with a dusting of powdered sugar and fresh blackberries or lemon slices.
Notes
Ensure eggs are at room temperature for a lighter batter. Avoid overmixing to prevent a dense cake.