This cake is a celebration of natural flavours, with bright citrus notes dancing through the delicate crumb, complemented by the rich, creamy texture of the cream cheese frosting.
Ingredients:
- 1 cup (16 tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (345g) sifted all-purpose flour, sifted and levelled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 3 fresh lemons
- 1/3 cup (80ml) fresh lemon juice
- 1 cup (240ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (250g) fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all purpose flour
Cream Cheese Frosting:
- 8 ounces (224g) full fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 1/2 cups (420g) powdered sugar
- 1-2 tablespoons (15-30ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Method:
Preheat the oven to 177°C (350°F). Grease and lightly flour three 9-inch cake tins.
Whisk the butter and sugar together on high speed until smooth and creamy. Add the eggs and vanilla extract, beating well after each addition.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Mix the lemon zest and juice with the buttermilk.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture. Start and finish with the dry ingredients. Do not overmix.
Toss the blueberries in 1 tablespoon of the flour and gently fold into the batter.
Pour the batter evenly into the cake pans and bake for about 21-26 minutes or until the cakes are cooked through.
Make the icing by whisking the cream cheese and butter until smooth. Add the icing sugar, vanilla extract, heavy cream and a pinch of salt.
Assemble the cake by spreading the frosting between the layers, on top and around the edges.
Decorate with additional blueberries and lemon zest if desired.
