This cake was very moist, lemony and good! My nieces and I made it together for Father's Day, it was easy to make and a big hit. If you don't really care for lemons you are not going to like this cake, the lemon really is the star here. I got the recipe from here.
The recipe will make 3 round cakes, but Hailey wanted to make it square.
Cake ingredients:
1 cup softened unsalted butter
4 large room temperature eggs
1 1/4 cups sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk (use real buttermilk)
Zest and juice of 3 medium lemons (use less if you want it to be less intense)
1 1/2 cups fresh or frozen blueberries coated in 1 tablespoon of flour (we used frozen)
Frosting ingredients:
8oz softened regular cream cheese
1 stick softened unsalted butter
3 1/2 cups powdered sugar
1 teaspoon vanilla
Pinch of salt
1 to 2 tablespoon heavy cream (we used one and I thought it was too runny. I would take this out all together)
To make the cake:
Preheat the oven to 350 degrees and grease your pans.
With a mixer beat the butter, then add both sugars and beat on high until creamy. Scrape the bottom and sides of the bowl before adding in the 4 eggs and vanilla. Mix on high for 2-3 minutes or until everything is mixed together.
In a separate bowl combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients in thirds - mixing a few times by hand in between. Stir in buttermilk, lemon zest and juice - be careful not to over mix. Fold in coated blueberries.
Pour the batter into the greased pans and bake for 20 to 30 minutes, depending on the size of pans you are using.
To make the frosting:
Cream together the cream cheese and butter until smooth, beat in powder sugar, then add in vanilla and salt. Once everything is mixed well - if you are adding cream mix in now.
Once the cake is cool - frost and decorate how you would like. Hailey made our cake beautful! :)
Now have a bite and enjoy!
J
No comments:
Post a Comment