EASY

BLUEBERRY  LEMON  LAYER CAKE

Blueberry Lemon Layer Cake is almost too good to be true. It is light, fluffy and bursting with flavor from fresh lemons and berries.

 INGREDIENTS

– Zest of 2 lemons – ½ cup lemon juice – 2 cups all purpose flour – ¾ teaspoon baking soda – ¼ teaspoon salt – 1 cup unsalted butter 2 sticks – 2 cups sugar – 4 egg yolks – 1 teaspoon lemon extract – 1 cup buttermilk – 4 egg whites

Heat oven to 350 degree F. Line bottoms of 3 (9 inch) cake pans with parchment paper and spray with non-stick cooking spray.

Mix flour, baking soda and salt in medium bowl; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.

Add egg yolks, 1 at a time, beating well after each addition. Stir in lemon juice, zest and lemon extract. Add flour alternately with buttermilk, beating after each addition until smooth

Beat egg whites in a separate medium bowl with an electric mixer on high speed until stiff peaks form. Gently fold egg whites into batter. Pour into prepared pans.

Bake for 30 minutes until the cake springs back when lightly touched in the center. Cool 10 minutes then remove from pans. Remove parchment paper and cool completely on a wire rack.

Prepare compote and frosting according to directions, assemble, cake and serve!

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