Blackberry Lemon King Cake

Name: Blackberry Lemon King Cake
Cuisine: Thai, Asian
Ingredients: 1 cup (240ml) warm water; 3 large eggs, at room temperature; ⅓ cup (65g) granulated sugar; 1 (¼-ounce/7g) package instant yeast; 4 cups (500g) all-purpose flour, plus more as needed; 1½ teaspoons kosher salt; 5 tablespoons (70g) unsalted butter, at room temperature; Grated zest from 3 lemons; Softened butter or vegetable oil, for the bowl; 2½ cups fresh blackberries; ½ cup (100 g) granulated sugar; Zest and juice from 1 lemon; 2 cups (240g) confectioners’ sugar; 3 tablespoons (42g) unsalted butter, melted; 2 teaspoons vanilla extract; 3 to 4 tablespoons (45 to 60ml) whole milk or nondairy alternative; ¼ cup each purple, green and yellow sugar

Instructions

King cake is my favorite part of Louisiana’s Carnival season. This cake is eaten in the months leading up to Mardi Gras, and a plastic baby is always hidden inside. Whoever gets the piece with the plastic baby has to bring the next king cake! The traditional filling is cinnamon, but I created this version for The Great American Baking Show because the bright berry filling and lemony tang perfectly balance the sugary sweet glaze. This cake won me “Star Baker” for bread week, and after one bite, you’ll see why!

Updated at: Wed, 23 Apr 2025 11:04:24 GMT