LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING
LEMON
BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING
INGREDIENTS
CAKE:
·
1 cup (2 sticks, 8 ounces) butter, softened to room
temperature
·
1 3/4 cups (13 ounces) granulated sugar
·
1 tablespoon fresh lemon zest
·
4 large eggs (7 ounces), room temperature
·
2 teaspoons vanilla extract
·
2 1/2 cups (12.5 ounces) all-purpose flour
·
2 teaspoons baking powder
·
1/4 teaspoon baking soda
·
1/2 teaspoon salt
·
1 cup buttermilk (storebought or homemade)
·
1/2 cup fresh lemon juice (from about 3 lemons)
·
2 cups (12 ounces) fresh or frozen blueberries (do not
thaw if frozen)
·
2 tablespoons all-purpose flour
WHIPPED
LEMON CREAM CHEESE FROSTING:
·
12 ounces cream cheese, softened to room temperature
·
1/2 cup (1 stick, 4 ounces) butter, softened to room
temperature
·
4 1/2 cups (18 ounces) powdered sugar
·
1 to 2 teaspoons fresh lemon zest
·
1 tablespoon fresh lemon juice
·
2 tablespoons heavy cream
GARNISH:
·
Fresh lemon slices
·
Fresh blueberries
INSTRUCTIONS
1. Preheat
the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at
least 2-inch sides with parchment paper and coat with nonstick cooking spray
(see note above for pan variations). Set aside.
2. In a
large bowl with an electric mixer (or in the bowl of an electric mixer fitted
with the paddle attachment), cream together the butter, sugar and lemon zest
until light and fluffy, 4-5 minutes (don't cut down the time on this step).
3. Add the
eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of
the bowl as needed.
4. ……………………………………
5. …………………………………………………
Full instructions: Click here
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