This sunny lemon cake is made extra special with little bursts of blueberry and layered with cream cheese frosting. We have already established how much we at MCW appreciate lemon cake (drizzle, poppy, and pops).It helps to make components in advance for a hassle-free assembly. I suggest making the frosting a day or two in advance and refrigerate until needed. Make sure the cake layers are completely 100% cooled before frosting, and let the frosted cake chill in the refrigerator a couple of hours or overnight to set properly.
Adapted from here.
1 cup butter, softened
1 and 1/4 cups sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tbsp vanilla extract
2 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries
1 Tbsp flour
500g cream cheese
1/2 cup butter, softened
1 tsp vanilla
1/2 tsp salt
2 cups powdered sugar, sifted
Preheat the oven to 350F.
Spray three 9×2 inch cake pans with nonstick spray. Set aside.
Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.
Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes, scrape down the sides and bottom of the bowl as needed.
Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes.
In a large sized bowl, toss together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients.
Beat on low speed for 5 seconds, then add the milk, 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 fold into the batter.
Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
To make the frosting, whisk the cream cheese, softened butter, vanilla, and salt until combined. Whisk in the sifted powdered sugar.
Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface.
Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting.
Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
Top with blueberries or lemon garnish if desired.
Refrigerate for at least 2 hours before cutting or else the cake may fall apart as you cut.