Description
A delightful dessert combining tangy lemon and sweet blackberries rolled into a fluffy cake.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 4 large eggs
- 1 cup fresh blackberries
- 2 tablespoons lemon juice
- 8 ounces cream cheese
Instructions
- Preheat your oven to 375°F (190°C).
- 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, creating a smooth batter.
- Spread the batter evenly in a prepared jelly roll pan.
- Bake for 12 to 15 minutes, or until lightly golden brown.
- Cool the cake on a towel dusted with powdered sugar.
- Mix cream cheese with sugar, lemon juice, and mashed blackberries until smooth.
- Spread the filling over the cooled cake.
- Roll the cake using the towel as a guide and wrap in plastic wrap to refrigerate.
Notes
Use freshly squeezed lemon juice and ripe blackberries for the best flavor. Store any leftover filling in the refrigerator.
