For thawing, unwrap the cake layers and let them sit on the counter for about 1-2 hours. Place in freezer bags and remove as much air as possible. Then tightly wrap each cake layer in plastic foil twice.
Chill 4 hours in the fridge before serving. Then repeat two more times, place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Spread with ⅓ of the blueberry filling (where the frosting is lower). Place the first cake layer on a cake turntable, stand, or serving plate and spread ¼ of the frosting on top. The frosting should be higher around the edges that it holds the blueberry filling inside the cake as shown in the picture below. If it is too firm, you can add more lemon juice. If the frosting is too soft, you can add more powdered sugar. The consistency should be creamy but firm enough to frost the cake. Then, add 1-2 tablespoon of freshly squeezed lemon juice. Sift in the powdered sugar and mix until creamy and fully combined. Then add cream cheese and mix until creamy and combined. Please make sure to use room temperature butter for the frosting because it incorporates much better than cold butter, and the texture of the frosting is creamier with room temperature butter. Start with mixing the butter until it is creamy, about 2 minutes. Then cut each cake layer in half horizontally. Let the cake cool down for about 10-15 minutes then remove from the pan and transfer to a wire rack to cool completely. In this way, you can be sure that your cake layers are equal and baked through at the same time.
Tip: I recommend measuring the weight of the batter and equally fill it into the baking pans. Then bake until a toothpick inserted into the center comes out clean. You can see that the batter is creamy and holds a soft peak.ĭivide the batter into two cake pans equally and spread evenly. Then add vanilla and lemon zest and mix just until combined. Then add one egg at a time and mix until combined.Īlternately the flour mixture, milk, and lemon juice. In a small bowl combine flour, baking powder, and salt and set aside. In a large mixing bowl, beat oil, butter, and sugar until creamy. Tip: You can use the filling for making homemade pop tarts! Lemon Cake Remove from the heat and let cool to room temperature. You can mash the blueberries, puree them, or let them how they are. Cook until the blueberries are soft and the sauce has thickened up and is reduced by ⅓, about 5-10 minutes. By the way, have you tried my cherry cake yet? Jump to:Ĭombine blueberries, sugar, and lemon juice in a saucepan and bring over medium-high heat to a simmer. I provide you with detailed step-by-step photos and a video to make sure you can successfully replicate this recipe every time. The soft lemon cake layers are filled with a blueberry sauce filling and an ultra-creamy lemon cream cheese frosting. This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy.
0 kommentar(er)
