Description
A light and flavorful cake combining zesty lemons and sweet blueberries, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mix aside.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time. Then stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the blueberries that you’ve tossed with flour to prevent them from sinking.
- Divide the batter among the prepared pans and bake for 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then invert them onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth, gradually adding powdered sugar, lemon zest, lemon juice, and a pinch of salt.
- Once the cakes are cooled, frost and decorate as desired.
Notes
For the best results, measure your flour correctly and ensure ingredients are at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American