Lemon Blackberry Cake with Matcha Marshmallow Frosting
Ingredients
Instructions
  1. Fill the layers of your cake starting with the blackberry jam, alternating with the lemon curd until all the layers are filled. You may have extra filling leftover. Put unfrosted cake in the refrigerator to chill while you make the frosting.
  2. Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about 1/2 cup at a time; beat in almond extract and matcha powder. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
  3. Frost the top and sides of your cake, using an offset spatula or the back of a large spoon. Decorate the top with sugared blackberries and lemon zest if desired.