Description
A delightful and refreshing layered cake featuring zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 cup lemon curd
- 2 cups whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, and lemon zest.
- In another bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer the cakes with lemon curd and whipped cream in between each layer.
- Frost the top and sides of the cake with remaining whipped cream and garnish with additional blueberries if desired.
Notes
- For a more intense lemon flavor, add more lemon zest or a splash of lemon juice to the batter.
- Ensure the blueberries are evenly distributed to prevent sinking during baking.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg