ZOPHIA's Fashion Kitchen: A Lux Cake


Lemon Cake with Blackberry Compote & White Chocolate Cream Cheese Frosting

Luxurious shades of purple have invaded this season's color palette. According to Vogue fashion editor, Francesca Burns,"It is undoubtedly the color of the collections".To thoroughly indulge in this trend, we asked our very own fashion foodie, Jacqueline Arce, to feed our taste buds with luxury. Delicately marrying color and taste,she adds a creative twist to a cake recipe from MYBAKINGADDICTION. It tastes as glamorous  and intoxicating as it looks!


For the Cake

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups sugar
  • lemon zest from two lemons
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract

For the Cream Cheese Frosting:

  • 2 (8) ounce package cream cheese, softened
  • 1 stick butter, softened
  • ½ cup heavy whipping cream
  • 3 ¼ cups confectioners’ sugar (add more or less depending on thickness consistency you want)
  • 1 teaspoon vanilla extract
  • 6 lbs melted white chocolate

For the Blackberry Compote:

  • 1 cup of ripe blackberries
  • 1Lemon peel diced
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract


For the Cake

1. Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

2. Sift together the flour, baking powder and salt.

3. Whisk together the milk and egg whites in a medium bowl.

4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.

5. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.

6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

7. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.

8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Cool on wire rack.

For the Blackberry Compote:

  • Combine berries, honey, extract and lemon peel in a blender and blend till ingredients turn into consistency of sauce.

For the Cream Cheese Frosting:

  • Set double broiler on stove and melt chocolate over heat. Set aside once melted and allow the chocolate to cool.
  • Using a hand mixer, blend the butter and cream cheese together until well combined
  • In a separate bowl, using a hand mixer, blend heavy whipping cream till peaks form.
  • Combine cream cheese, butter mixture and heavy whipping cream.
  • Gradually add in the confectioners’ sugar until fully incorporated.
  • Finally mix in cooled white chocolate and vanilla extract and give the frosting a good 3-minute beating.

When assembling the cake smear the tops with the blackberry compote and allow sitting in fridge for a few minutes before frosting between layers. Frost away! And top cake with extra blackberries to decorate.