Spring has sprung outside... now it can spring in your mouth! YUM
Spring has finally arrived... even if we have to stay inside thanks to this Covid-19 pandemic. So, what else to do than bake?! This cake is bound to make your mouth sing in happiness... that is if you love lemon like I do!
Tools you'll need:
2 well greased cake pans
3 Mixing bowls, one being large
Electric beater or electric mixer
Whisk
Measuring cups
Measuring spoons
Liquid measuring glass
Sifter (or just a fine mesh strainer)
Ziploc bag
Juicer
Zester
Rubber baking spatula
Oven preheated to 350 degrees
Ingredients:
1 Cup unsalted butter (2 sticks)
1.25 Cups granulated sugar
1/2 Cup packed light brown sugar
4 large room temperature eggs
1 Tbs pure vanilla extract
3 Cups all-purpose flour
1/2 tsp salt
1 Tbs baking powder
1.5 cups frozen blueberries
1 Tbs flour
2 Large or 3 medium fresh lemons
1 Cup buttermilk
Instructions:
Preheat oven to 350 and grease two cake pans.
In a large bowl, use an electric mixer to cream two sticks of room temperature butter until smooth (a couple minutes).
Add 1.25 cups granulated sugar and 1/2 cup packed light brown sugar and beat until creamed together on medium high for a couple minutes. Add 4 large room temp eggs and 1 tbs pure vanilla extract. Beat together on medium speed scraping the sides with a spatula as necessary until well combined, usually about 2 minutes.
In another bowl, sift together 3 cups of flour, 1/2 tsp salt, 1 tbs baking powder. Slowly mix in the dry ingredients to the wet. Then add 1 cup buttermilk (if you don’t have buttermilk, use whole milk woth 1-2 tbs of white vinegar mixed in), and 1/2 cup fresh lemon juice, and 2 tbs lemon zest. Only beat on low until it is just combined. Overbeating will make the cake less fluffy.
Toss 1.5 cups frozen blueberries in 1 tbs flour in a ziploc bag and gently fold them into the batter. Batter is very thick. Split the batter between two cake pans. Bake for 30-40 minutes at 350 or until a toothpick test comes clean. Cool on a rack.
Once cool, place one layer on a cake plate, smear the top with cream cheese frosting (Recipe is also on this blog), then gently place the second layer on top. If you want the cake to be perfectly flat, before placing the layers, use a large sharp knife to cut the rounded tops off to make a flat surface. Then frost the rest of the cake. Use fresh blueberries or frozen (frozen ones will bleed into the icing) to decorate the top and a little lemon zest as well is snazzy. Voila! Mangia!
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