lemon
cake
We’re welcoming Spring with lemon EVERYTHING. This moist lemon cake bursting with fresh blueberries and topped with even more fresh blueberries is perfect for any Spring gathering!
Prep Time: 1 hour | Cook Time: 35 min | Total Time: 1 hr 35 min
Ingredients
Lemon Cake
2 1/4 cups of all purpose flour (sub cup 4 cup for GF)
2 1/2 tsp of baking powder
3/4 cup unsalted butter
Zest of one lemon (about 1 tbsp)
1/4 cup lemon juice
3/4 cup milk (sub oat or almond milk for DF)
3 large eggs
1 1/2 tsp vanilla extract
Lemon Icing:
1/2 cup room temperature butter
4 oz room temperature cream cheese
3 1/2 cups powdered sugar
1-2 tablespoons of milk
1 tsp vanilla extract
zest of half a lemon
GF/ DF Alternatives:
Any dairy free alternative milk will work
Dairy free cream cheese
Gluten free cup 4 cup flour
Instructions
Lemon Cake:
Preheat the oven to 350. Grease three 6” round pans and line with parchment paper.
In a medium bowl, whisk together the flour, baking power, and salt.
Using a standing mixer with a paddle attachment, cream the butter and lemon zest until light and fluffy.
Reduce the speed and eggs one at a time. Add vanilla.
Alternate incorporating flour mixture with lemon juice/milk, beginning and ending with flour mixture.
Spread batter evenly between the prepared pans and smooth the top with a spoon or spatula.
Bake for approximately 30-35 minutes or until a toothpick comes out dry.
Mix together the ingredients for the frosting and allow brownies to completely cool before topping.
*Optional add in- Coat 1/2 cup of blueberries with 1 tbsp of flour. Fold into cake batter before spreading into prepared cake pans. Do not overmix.
Lemon Cream Cheese Buttercream:
Beat the butter and cream cheese together until combined.
Scrape down the bowl and add in 1 cup of powdered sugar, 1 tbsp of milk, vanilla extract, lemon extract, and salt. Beat until light and fluffy. If too thick, add a tablespoon of milk until desired consistency is met.