Citrus Berry Layered Delight (Print Version)
# Ingredients:
→ Cake
01 -
2 sticks (8 ounces) softened unsalted butter
02 -
4 large eggs at room temp
03 -
1½ cups whole milk, warmed to room temp
04 -
3 cups regular flour
05 -
2 teaspoons baking powder
06 -
2 teaspoons pure vanilla extract
07 -
2 cups white sugar
08 -
2 medium lemons, grated skin and squeezed juice
09 -
1½ teaspoons cooking salt
10 -
2 cups blueberries, fresh or frozen (roughly 10 ounces)
→ Frosting
11 -
2 sticks (8 ounces) unsalted butter
12 -
1 pound (4 cups) sifted powdered sugar
13 -
¼ cup fresh lemon juice
14 -
¼ teaspoon cooking salt
15 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
Warm your oven to 350°F. Put parchment in two 9-inch round pans and give them a spray with cooking oil. Make sure your butter, eggs and milk aren't cold.
02 -
In a bowl, stir together flour and baking powder. In another container, mix the vanilla with your milk.
03 -
Work the lemon zest into your sugar with your fingers. Beat this mix with butter and salt until it's light. Add eggs one by one. Switch between adding your flour mix and milk mix.
04 -
Split your plain batter between both pans. Mix blueberries into what's left and drop this over plain batter. Sprinkle remaining blueberries on top. Bake for about 35-42 minutes.
05 -
Beat the butter and salt until airy. Slowly mix in the powdered sugar, lemon juice, and vanilla. Keep beating until it's super fluffy.
06 -
Trim cake tops if they're not flat. Stack cakes with 1 cup frosting between them. Spread the rest all over the top and sides.
# Notes:
01 -
Everything should be at room temperature before starting
02 -
Frozen blueberries work just as well as fresh ones