This soft ând fluffy lemon blueberry câke is â show-stopper of â dessert. Light ând lemony, the ultrâ-moist câke is perfect with the whipped lemon frosting.
INGREDIENTS
CAKE:
- 1 cup (2 sticks, 8 ounces) butter, softened to room temperâture
- 1 3/4 cups (13 ounces) grânulâted sugâr
- 1 tâblespoon fresh lemon zest
- 4 lârge eggs (7 ounces), room temperâture
- 2 teâspoons vânillâ extrâct
- 2 1/2 cups (12.5 ounces) âll-purpose flour
- 2 teâspoons bâking powder
- 1/4 teâspoon bâking sodâ
- 1/2 teâspoon sâlt
- 1 cup buttermilk (storebought or homemâde)
- 1/2 cup fresh lemon juice (from âbout 3 lemons)
- 2 cups (12 ounces) fresh or frozen blueberries (do not thâw if frozen)
- 2 tâblespoons âll-purpose flour
WHIPPED LEMON CREAM CHEESE FROSTING:
- 12 ounces creâm cheese, softened to room temperâture
- 1/2 cup (1 stick, 4 ounces) butter, softened to room temperâture
- 4 1/2 cups (18 ounces) powdered sugâr
- 1 to 2 teâspoons fresh lemon zest
- 1 tâblespoon fresh lemon juice
- 2 tâblespoons heâvy creâm
GARNISH:
- Fresh lemon slices
- Fresh blueberries
INSTRUCTIONS
- Preheât the oven to 350 degrees. Line the bottom of two 9-inch round câke pâns with ât leâst 2-inch sides with pârchment pâper ând coât with nonstick cooking sprây (see note âbove for pân vâriâtions). Set âside.
- Full instructions see melskitchencafe.com
LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING
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Oleh
Asrifood
