Adapted from www.sallysbakingaddiction.com
The start of a spring break…too short but a lot of much needed free time. It was my mom’s birthday on Thursday and she had her party on Saturday. I decided to bake her birthday cake and knowing how much she loves lemony things, I found and choose this cake. It’s not hard to make and it is really good. Because of the buttermilk, it comes out spectacularly moist. The frosting is not too sweet and surprisingly light and fluffy, perfect for my mom. Everyone LOVED the cake.
- 230g butter, at room temperature
- 250g granulated sugar
- 100g light brown sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla
- 375g all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 mL) buttermilk
- zest and juice from 3 medium lemons
- 275g frozen blueberries, non-thawed
- 1 tbsp all-purpose flour
- Preheat the oven to 350C (177C).
- Using a handheld or stand mixer with a paddle attachment beat the butter on high until creamy.
- Add the granulated sugar and brown sugar and beat on medium-high until creamed, scraping sides as needed.
- Add the eggs and vanilla and beat on medium speed until combined.
- In a large bowl, toss together the flour, baking powder and salt.
- Slowly add the dry ingredients to the wet ingredients. Beat on low for five seconds then add the buttermilk, lemon zest and lemon juice. Remove from the mixer and stir lightly until everything is just combined.
- Toss the blueberries in 1 tablespoon of flour and carefully fold into the batter.
- Spoon the batter evenly into 3 greased 9-inch cake pans.
- Bake in the preheated oven for 21-26 minutes or until a toothpick inserted in the middle comes out clean.
- Remove and cool completely before frosting.
The Cream Cheese Frosting
- 8 oz (224 g) cream cheese, at room temperature
- ½ cup (115g) butter, at room temperature
- 420g confectioner’s sugar
- 1 tbsp heavy cream
- 1 tsp vanilla
- pinch of salt
- Using a handheld or stand mixer with a paddle attachment beat the cream cheese and butter together on medium speed until no lumps remain.
- Add confectioner’s sugar, cream, vanilla and salt with the mixer running on low.
- Increase to high speed and beat for about 3 minutes.
Assembling the Cake
- 3 9-inch lemon blueberry cake layers, cooled (recipe above)
- cream cheese frosting (recipe above)
- Place one layer on the cake stand. Evenly cover with the cream cheese frosting.
- Top with the second layer and cover with the frosting.
- Add the third layer. Top with the frosting and cover the sides.
- Add any desired garnishing such as lemon slices, candied lemons or blueberries.
Comments: So that the cake doesn’t fall apart when you cut it, put it in the refrigerator at least 45 minutes before serving. Since it is refrigerated, it makes a nice cake for spring or summer. The quantities are very important for this cake in order for it to not be crumbly and dry; therefore, weighing the ingredients is a much better and accurate method for this recipe. You also do not want to overmix at any point. If you don’t have 3 9-inch cake pans, you can always buy the disposable ones. I can’t stress enough how moist and delicious this cake was. Indulge!