Description
A soft and fluffy lemon layer cake featuring fresh blueberries nestled between layers of creamy lemon frosting. This bright and refreshing dessert combines citrusy zest and juice with sweet, juicy blueberries, perfect for birthdays, spring gatherings, or afternoon tea.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups sugar
- 4 eggs
- 1 tbsp lemon zest
- ¼ cup lemon juice
- 1 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh blueberries
Frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2–3 tbsp cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two cake pans thoroughly to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Mix well and set aside.
- Cream Butter and Sugar: Using a mixer, beat 1 cup softened unsalted butter and 1 ¾ cups sugar together until the mixture is light and fluffy, which usually takes around 3-5 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Then mix in 1 tablespoon lemon zest, ¼ cup lemon juice, and 1 teaspoon vanilla extract until incorporated.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and 1 cup milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Blueberries: Gently fold 1 ½ cups fresh blueberries into the batter, being careful not to break them and discolor the batter.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and allow them to cool completely in their pans before removing and frosting.
- Prepare Frosting: Beat 1 cup softened butter, 4 cups powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 2–3 tablespoons cream together until the frosting is smooth and spreadable.
- Assemble Cake: Spread a generous layer of frosting on top of one cake layer, place the second layer on top, then frost the top and sides of the assembled cake evenly.
Notes
- Toss the blueberries in a small amount of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Fresh lemon juice is preferred in this recipe for the brightest, most vibrant lemon flavor.
- Store leftover cake tightly covered in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
