This lovely cake has been staring me down on Pinterest for months…months I tell you! I decided to make it for Easter since it’s such a springy dessert. The taste was perfection. The lemon flavor was the highlight of the cake, icing and curd, but the blueberries added a nice burst of balanced flavor. It really was like eating sunshine; perfect for spring!
Unfortunately, during the drive to Grandma’s, the cake slumped over a bit. It still tasted delicious despite the lacking presentation. I would like to make it again soon..but maybe this time in cupcake form!
for the cake you will need:
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs
Preheat oven to 350° and prepare three 8″ round cake pans with parchment paper, butter and flour. Sift all of your dry ingredients in a medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl and set aside. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among the pans.
Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
for the lemon icing you will need:
1 cup (2 sticks) soft unsalted butter
2 teaspoons lemon zest
5 cups confectioners sugar
¼ cup fresh lemon juice
6 tablespoons whipping cream
1/2 teaspoon pure lemon extract
2 tablespoons water
a bit of yellow food coloring
Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment for about 3 minutes. Slowly sift in confectioners sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.
3 layers of cake
batch of lemon icing
lemon curd (I used store bought to save time)
Cut and level your cake layers. Get your icing ready by placing some in a pastry bag fitted with a coupler. Place a small dallop of the icing on a cake board, then place your first layer on top of the board cut side up…this helps prevent sliding (though I guess not in my case). Pipe a border of icing around the edge of the first cake layer. Then fill in that border with heaps of lemon curd and spread smooth. Repeat with your second cake layer. Then place your third cake layer cut side down on top so the smooth side is exposed.
Spread a thin layer for lemon frosting all over the cake. Place in the fridge for about 30 minutes, then put another, more generous, layer of frosting on your cake. You can make is smooth or messy, whichever is your style. You can add decorative borders or ruffles if you wish. I just added some dots and a tulip from my yard.
If you have leftovers, you should keep the cake in the fridge because of the lemon curd.
makes: 3-layer cake (serves 10+)
time: about 2 hours start-to-finish