Side Pannel
BLUEBERRIES LEMON LAYER CAKE
BLUEBERRIES LEMON LAYER CAKE
- Recipe Submitted by Cobb on 11/22/2014
Category: Holiday, Cakes
Ingredients List
- 3 cups cake flour
- 2 1/2 cups sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 1/2 cups unsalted butter, softened and cut into cubes
- 1 cup whole milk, divided
- 5 large eggs
- zest and juice from 4 medium lemons (about 1/3 cup juice)
- 1 tsp vanilla extract
- ~~ BLUEBERRY LAVENDER BUTTERCREAM ~~
- 8 egg whites
- 2 cups sugar
- 2 1/2- 3 cups unsalted butter
- 3 cups frozen or fresh blueberries
- 1 Tbsp dried lavender flowers
- 1 Tbsp vanilla extract
Directions
Preheat the oven to 350 degrees F. Butter and flour two 9 inch round cake pans.
In the bowl of a stand mixer, combine the dry ingredients. Add the butter and 3/4 cup of milk and mix until a paste forms.
In a small bowl, whisk together the eggs, remaining milk, zest, juice and vanilla extract. Slowly add to the flour-butter mixture in thirds. Divide evenly into the two cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes then flip out and let cool completely on a wire rack.
Wrap well in saran wrap and refrigerate or even freeze until cold or the next day. The layers are easier to cut when the cake is cold.
In a medium saucepan, heat the blueberries and lavender flowers over medium-high heat until juices have released. Pour into a food processor and blend thoroughly. Strain out the pulp and set the juice aside to cool.
On a double boiler, warm the egg whites and sugar until the sugar has dissolved and is warm to the touch. Pour into a bowl of a stand mixer and whip with the whisk attachment until stiff peaks form. Cut the softened, cool butter into cubes and switch to the paddle attachment. Add the butter a few pieces at a time, starting with 2 1/2 cups until the buttercream becomes thick. If it doesn”™t look thick enough add another 1/2 cup of butter. Reduce speed to low and add vanilla and blueberry juice. Continue beating until combined.
Take out the cold cake layers and cut each one into two so that you have four layers. You can skip this step if you want.
To assemble, place one layer on to the plate you are using or a cardboard cake round. Put the first layer of buttercream on top of the cake and spread out leaving about one inch from the sides clear. Put the second cake layer down and press firmly until the buttercream has reached the edges. Repeat this process until all the cake layers have been put together.
Now spread a crumb coating on, just enough buttercream to smooth and even the sides and top of the cake. Let cool in the refrigerator before finishing frosting.
Once cool, complete frosting the cake. At this point you can frost it however your heart desires. Whether it be spiral roses like I did, a flat frosting, or some other fancy decoration.
Bring to room temperature before serving but you can slice beforehand as it is easier to do so when the cake is cold.
In the bowl of a stand mixer, combine the dry ingredients. Add the butter and 3/4 cup of milk and mix until a paste forms.
In a small bowl, whisk together the eggs, remaining milk, zest, juice and vanilla extract. Slowly add to the flour-butter mixture in thirds. Divide evenly into the two cake pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes then flip out and let cool completely on a wire rack.
Wrap well in saran wrap and refrigerate or even freeze until cold or the next day. The layers are easier to cut when the cake is cold.
In a medium saucepan, heat the blueberries and lavender flowers over medium-high heat until juices have released. Pour into a food processor and blend thoroughly. Strain out the pulp and set the juice aside to cool.
On a double boiler, warm the egg whites and sugar until the sugar has dissolved and is warm to the touch. Pour into a bowl of a stand mixer and whip with the whisk attachment until stiff peaks form. Cut the softened, cool butter into cubes and switch to the paddle attachment. Add the butter a few pieces at a time, starting with 2 1/2 cups until the buttercream becomes thick. If it doesn”™t look thick enough add another 1/2 cup of butter. Reduce speed to low and add vanilla and blueberry juice. Continue beating until combined.
Take out the cold cake layers and cut each one into two so that you have four layers. You can skip this step if you want.
To assemble, place one layer on to the plate you are using or a cardboard cake round. Put the first layer of buttercream on top of the cake and spread out leaving about one inch from the sides clear. Put the second cake layer down and press firmly until the buttercream has reached the edges. Repeat this process until all the cake layers have been put together.
Now spread a crumb coating on, just enough buttercream to smooth and even the sides and top of the cake. Let cool in the refrigerator before finishing frosting.
Once cool, complete frosting the cake. At this point you can frost it however your heart desires. Whether it be spiral roses like I did, a flat frosting, or some other fancy decoration.
Bring to room temperature before serving but you can slice beforehand as it is easier to do so when the cake is cold.
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