Start with preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure an easy release after baking. Use parchment paper lining for an extra security measure.

In a large bowl, whisk together flour, baking powder, and salt. This step helps to evenly distribute the leavening agent. Set aside while you focus on the wet ingredients.

In another mixing bowl, beat the softened butter with sugar until light and fluffy. This usually takes about 4-5 minutes. The texture should look creamy and pale in color. Inclusion of the vanilla seeds or extract occurs here.

Gradually add the eggs one by one, ensuring each egg is incorporated before adding the next. This helps maintain the airy texture of your batter.

Now, pour in the cream (or milk) and add the almond extract and lemon zest. Mix until combined.

Slowly add the dry mixture to the wet ingredients. Mix until just combined—don’t overdo it!

Using a spatula, fold in the violet gel food coloring. Start small and gradually add more until you achieve your desired purple hue.

Divide the batter equally into the prepared pans. Bake for about 25-30 minutes. You can check for doneness using the toothpick test—if it comes out clean, you’re good to go!

Once baked, allow the cakes to cool in the pan for about 10 minutes. After that, transfer to a wire rack to cool completely.

In a mixing bowl, cream softened butter until smooth. Gradually add powdered sugar, mixing well. Pour in lemon juice and zest until it reaches your desired consistency and flavor.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of lemon buttercream on top, and then carefully place the second layer. Frost the top and sides with remaining buttercream.

Feel free to add fresh blackberries on top and around the cake for a pop of color and flavor!