Lemon Blackberry Cake Sandwiches

• 2-1/2 cups All-purpose Flour
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Baking Powder
• 2 sticks Butter, Softened
• 1-1/4 cup Sugar
• 3 whole Eggs
• 3/4 cups Milk
• 1 whole Lemon, Juiced And Zested
• _____
• FOR THE FILLING:
• 2 cups Cold Heavy Whipping Cream
• 1/4 cups Vanilla Sugar Or Regular Sugar
• 2 cups Fresh Blackberries

1. Preheat the oven to 325F.
2. Combine the flour, salt and baking powder in a large bowl. Set aside.
3. Cream together the butter and sugar until very light and fluffy (about five minutes). Add the eggs, one by one, beating well after each addition. Add the dry ingredients and then add the milk, lemon juice and lemon zest while continuing to beat until smooth.
4. Scoop batter into a buttered and floured loaf pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes, or until the top is golden brown and the sides pull away from the pan. Let cool in the pan 10 minutes before turning out onto a cooling rack or large plate.
5. While the cake is cooling, prepare the whipped cream filling. Beat together the cream and sugar until soft peaks appear. To assemble the sandwiches, make sure the cake is completely cool (or else you'll melt the cream), and then scoop about a quarter cup of cream on a slice of cake and top with fresh blackberries. Finish with another cake slice.

allpurpose, salt, baking powder, butter, sugar, eggs, milk, lemon, filling, cream, ubc, fresh blackberries

Taken from tastykitchen.com/recipes/desserts/lemon-blackberry-cake-sandwiches/ (may not work)