A lemon flavored layer cake with a blueberry filling, and cream cheese frosting.
The Cake (for 2 layers)
- 250g of flour
- 1 + ½ tsp of baking powder
- ½ tsp of baking soda
- ½ tsp of salt
- 140g of butter, softened
- 250g of sugar
- 3 eggs, at room temperature
- 1 tsp of vanilla extract
- 160ml of milk
- 80ml of lemon juice
- 2 tbsp of lemon zest
- In a large bowl, sift the flour with baking soda, baking powder and salt, and keep aside.
- In another recipient, mix the milk with lemon juice and set aside.
- In a separate bowl, mix the softened butter with sugar, lemon zest and vanilla extract until well combined. The mixture should be soft and homogeneous.
- Add the eggs, one by one, to the butter mixture and whisk until well combined.
- Add the flour mixture to the butter/egg mixture.
- Add the milk/lemon juice mixture. Mix well until well combined.
- Divide the cake mixture in two, equally. I used a scale to be sure of having equal quantities.
- Grease two identical round tins, or cover their inside with parchment paper. I used an 18cm round tin.
- You can used one tin, and bake the two layers of the cake in two times, separately. Just make sure to re-grease the tin before baking the second layer.
- Bake in a preheated oven at 180°C for 30 minutes.
- Unmold the cake layers and let cool completely on a wire rack.
- If you are planning to bake the cake and decorate it the next day, you cake keep the layers in the fridge overnight. You have to cover each layer tightly with a cling film.
- 200g of blueberries, fresh or frozen
- 100g of sugar
- In a saucepan, place the blueberries and sugar and bring to a boil.
- Reduce the heat to medium and keep stirring until the mixture in thick enough to cover the back of a wooden spoon.
- Allow to cool completely.
- 300g of cream cheese, cold (preferably Philadelphia cheese)
- 1 tsp of vanilla extract
- 150g of icing sugar
- 55g of butter, softened at room temperature
- In a large bowl, mix the cold cream cheese with vanilla extract then whip for 2 minutes.
- When it's smooth and soft, add icing sugar and combine with a flat spoon.
- Add the soft butter and whip for 2 minutes.
- Place the frosting in an icing bag.
- If you are planning to decorate the cake immediately, you will not need to put the frosting in the fridge.
- If it will take you a while between preparing the frosting and assembling the cake, you can keep the frosting in the fridge, in an air-tight container. You will have to bring it to room temperature for 20 minutes before you start using it.
- The cake layers
- The blueberry filling
- The cream cheese filling
- Some berries for decoration
- Place the first layer of the cake on a plate.
- Using an icing bag, make a ring with the frosting.
- Fill the middle of the ring with the blueberry filling.
- Put the second layer.
- Cover the whole cake with the rest of the frosting. You can mix the frosting with some of the blueberry filling. This way, the cake would have a nice natural purple color.
- Decorate with some berries.
- NB: The quantities mentioned above are for 2-layer cake.