Lemon Layer Cake, Brushed With Lemon Glaze, Filled With Blueberry Compote, And Topped With Blueberry…

Seeing purple today! Lemon layer cake, brushed with lemon glaze, filled with blueberry compote, and…
Seeing purple today! Lemon layer cake, brushed with lemon glaze, filled with blueberry compote, and topped with the best blueberry buttercream you'll ever taste. Call me out if I'm wrong. Also watch for one of the coolest tricks to making the most beautiful fruity buttercream frosting! Lemon Layer Cake recipe Lemon Cake: 2 1/2 C. Cake flour 2 tsp. Baking powder 1/2 tsp. baking soda 1 C. Butter softened 1 1/2 C. Sugar 3 Whole eggs room temp 2 Egg yolk room temp 2 tsp. Vanilla 1 1/2 Tbsp. Lemon zest 1/4 C. Fresh lemon juice 1/2 C. Milk For the Glaze: 1/2 C. Sugar 4 Tbsp. Butter 6 Tbsp lemon juice Bring to a boil to dissolve sugar. For the Blueberry Compote: 1 Pint fresh blueberries 1/8 C. Water 1/4 C. Sugar 3-4 Tbsp. Fresh lemon juice Pinch lemon zest To make the cake preheat the oven to 325-350 degrees F depending on your oven. Grease, and line with parchment paper, two 9 inch round cake pans. In medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In another bowl beat softened butter for about 30 sec. Slowly add the sugar and continue to beat for 2-3 min. Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest. Mix well, reduce speed and slowly add lemon juice. Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Beat until smooth, about 10 seconds. Pour batter into prepared cake pans. Bake cakes for 20-25 min, or until a toothpick is inserted and comes out clean. Cool. While cakes are cooking prepare compote. Place all ingredients into saucepan. Bring to a boil then reduce heat to medium/ med low and allow to reduce by half, about 20min. Chill until ready to use. Assemble the cake: Place bottom layer of cake on cake platter. Brush with generous amount of lemon glaze, and top with cooled blueberry compote. Spread evenly and place the top layer of cake over it. Brush the top with lemon glaze and ice with my favorite blueberry buttercream. Frosting Recipe: Blueberry Buttercream: 5 oz. Cream cheese 3/4 C. Butter 1 1/2 C. Freeze dried blueberries 1/2 Kg. Icing sugar (give or take) 1 tsp. Vanilla 1 1/2 Tbsp. Lemon juice Heated cream Grind blueberries in food processor or blender into powder. Place softened cream cheese and butter in the bowl of an electric mixer and beat until creamy, about 30 seconds. With the mixer on low, add ground blueberries. Mix well. Now slowly add the sugar scraping down the sides of the bowls as necessary. Add the vanilla, lemon juice and increase mixer speed to medium. If frosting is too thick, add heated cream 1Tbsp at a time, until desired consistency is reached. Blend until frosting is fluffy, about 1 minute.
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