LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING

LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

INGREDIENTS

CAKE:
  •  1 cup (2 sticks, 8 ounces) butter, softened to room temperature
  •  1 3/4 cups (13 ounces) granulated sugar
  •  1 tablespoon fresh lemon zest
  •  4 large eggs (7 ounces), room temperature
  •  2 teaspoons vanilla extract
  •  2 1/2 cups (12.5 ounces) all-purpose flour
  •  2 teaspoons baking powder
  •  1/4 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup buttermilk (storebought or homemade)
  •  1/2 cup fresh lemon juice (from about 3 lemons)
  •  2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
  •  2 tablespoons all-purpose flour
WHIPPED LEMON CREAM CHEESE FROSTING:
  •  12 ounces cream cheese, softened to room temperature
  •  1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
  •  4 1/2 cups (18 ounces) powdered sugar
  •  1 to 2 teaspoons fresh lemon zest
  •  1 tablespoon fresh lemon juice
  •  2 tablespoons heavy cream
GARNISH:
  •  Fresh lemon slices
  •  Fresh blueberries

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