Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Take a bite and taste the bursts of bright flavors!
Making a tall layer cake shouldn’t be overwhelming. Rather, it’s very simple if you take your time. Read the recipe and know ahead of time everything you’ll need and at which point you’ll need it. I’ve got a few pointers about this luscious cake. And I guarantee you will impress anyone who takes a bite!
Ingredients:
Cake
1 cup (230g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature*
1 Tablespoon vanilla extract
3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk*
zest + juice of 3 medium lemons*
1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
1 Tablespoon all-purpose flour
Cream Cheese Frosting
8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
1/2 cup (115g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
1 - 2 Tablespoons (15-30ml) heavy cream*
1 teaspoon vanilla extract
pinch salt
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