Blueberry Layer Cake with Lemon Frosting

Total Time
30mins
Prep 0 mins
Cook 30 mins

This is from Bakefest 2003 little cookbook that I have. Haven't made it yet, but it looks sooo good.

Ingredients Nutrition

Directions

  1. CAKE: Preheat oven to 350F.
  2. Butter two 9-inch round baking pans and line with Parchment Paper.
  3. Butter the paper and set aside.
  4. Cream butter and gradually beat in sugar until fluffy.
  5. Stir in egg yolks,lemon and vanilla.
  6. Blend flour with baking powder,baking soda and salt.
  7. Add to butter mixture in three additions alternating with the milk and beat until smooth.
  8. Beat egg whites until stiff but not dry using clean beaters.
  9. Fold into batter.
  10. Divide batter between prepared baking pans.
  11. Sprinkle with berries.
  12. Bake for 25 to 30 minutes or until cakes spring back when touched lightly.
  13. Cool for 10 minutes in pans.
  14. Turn out onto a rack and cool completely.
  15. FROSTING: Beat cream chesse until very smooth.
  16. Add butter and blend.
  17. Beat in lemon juice until there are no lunmps.
  18. Add icing sugar a little at a time and beat until smooth.
  19. Place one layer, botteon side up, on a cake plate and frost evenly.
  20. Add sencond layer, bottom side up, and frost.

Reviews

(1)
Most Helpful

This cake was delicious--good enough to eat without the frosting. The problem, however, was in the frosting ingredients--there is no lemon listed and yet the instructions tell you to add it. I guessed and put 3 Tbsp lemon juice plus the zest of 2 lemons and 1 teaspoon vanilla. Had a nice lemon flavor. I would definitely make this again.

1018594 June 17, 2011

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