TRIPLE LEMON BLUEBERRY CAKE
Ingredients
For Cake:
1: plain flour 2 cups plus 6 tbsp
2: sugar 1 & 1/2 cup
3: fresh blueberries 3 cups
4: fresh lemon juice 3 tbsp
5: vanilla extract 1 tbsp
6: baking powder 2 tsp
7: lemon zest 1 tsp
8: sour cream 1/2 cup
9: milk 1/2 cup
10: large eggs 4
11: salted butter 225g (room temperature)
For Lemon Frosting:
1: powder sugar 5 cups
2: salted butter 225g (room temperature)
3: fresh lemon juice 60 ml
4: double cream 6 tbsp
5: lemon zest 2 tsp
6: water 2 tbsp
7: yellow food colour 1/2 tsp
For Lemon Curd: check the link on the video for homemade Lemon Curd
1: 3 cake tins 8 inch (greased and floured)
Instructions
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TRIPLE LEMON BLUEBERRY CAKE
For Cake Recipe: preheat oven 350f, 180c, gas mark 4.
1: sieve the flour and baking powder, mix with a dry spoon and keep aside.
2: transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour.
3: stir whole milk, sour cream, vanilla extract, lemon juice and lemon zest in small bowl.
4: beat butter and sugar, until pale yellow and very fluffy, about 5 minutes.
5: beat in eggs one at a time, until well combined.
6: then add in flour mixture alternately with milk mixture.
7: gently fold in blueberries. Divide batter equally among 8? round pans.
8: bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
9: once baked let the cake cool in tin for 10 minutes, and then invert them on rack to cool completely.
For Lemon Frosting:
1: beat butter, lemon zest till creamy.
2: add the powder sugar and beat till combined.
3: now add cream, lemon juice, water and food colour and beat till combined.
To Assemble The Cake:
1: create a dam around the perimeter of the layer using frosting in a piping bag fitted with a nozzle.
2: then spread lemon curd inside the dam this prevents the curd from reaching out over edges.
3: top with another cake layer, face up; repeat frosting around perimeter and lemon curd filling.
4: top with third cake layer, Spread thin layer of zesty Lemon frosting over top and sides of cake, using offset palette knife. Place cake in refrigerator for approx. 30 mins.
5: remove from refrigerator and using same method, frost cake with generous layer of frosting, smoothing again.
6: serve and enjoy.
BY Faiza Zarif
