Zubereitung

1. 1

   Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy.

2. 2

   Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed.) Beat well to combine.

3. 3

   Drop batter in 2-tablespoon mounds about 2 inches apart, onto two parchment lined baking sheets.

4. 4

   Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through.

5. 5

   Let cakes cool completely on sheets on wire racks.

6. 6

   In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash blackberries with a fork, then fold into whipped cream. Divide blackberry cream evenly among bottom of half the cake, then sandwich with remaining cakes.