Triple Lemon Blueberry Layer Cake with Lemon Curd Filling

Posted May 6th, 2011 in Desserts, Recipe

This is a beautiful and delicous cake I borrowed from a lovely blog: Pretty.Good.Food Her photos and instructions are very detailed and helped TREMENDOUSLY!! This cake was a HUGE hit! One of my guests requested it for her wedding cake!

Makes three 8” round layers

Cake Ingredients:

2 cups plus 6 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 can Oregon Blueberries well drained. (reserve syrup for another use)

1/2 cup sour cream

1/2 cup whole milk

2 teaspoons vanilla extract

3/4 teaspoon pure lemon extract

1 teaspoon lemon zest

1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator

1 1/2 cups white sugar

4 large eggs

Preparation Instructions

Preheat oven to 350°F.

Prepare three 8″ round cake pans with parchment paper, butter and flour.

Sift dry ingredients into medium bowl.

Transfer 1 tablespoon flour mixture to larger bowl. Add blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.

Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.

In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.

Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined.

Gently fold in blueberries with a rubber spatula.

Divide batter equally among 8″ round pans.

Bake cakes until toothpick inserted into center comes out clean, about 25 minutes.

Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.

You can bake these ahead and wrap separately in ziploc bags and freeze.

Lemon Curd Ingredients:

Makes 1 cup

1/2 cup freshly-squeezed Meyer lemon juice (or any fresh lemon juice)

1/3 cup sugar (or 1/2 cup, if using regular lemons)

2 large egg yolks

2 large eggs

pinch of salt

6 tablespoons unsalted butter, cubed

Instructions

Place a mesh strainer over a bowl, and set aside.

In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like about 9 minutes.It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

Immediately press the curd through the strainer. Once strained, cover with plastic wrap so it’s touching the curd. This will help to keep it from forming a film on the top. Store the lemon curd in the refrigerator. It will keep for up to one week.

Frosting Ingredients:

1 cup soft unsalted butter

2 teaspoons lemon zest

6 cups powdered sugar

1/4 cup fresh lemon juice

6 tablespoons whipping cream

1/2 teaspoon pure lemon extract

2 tablespoons water

pinch salt

Instructions

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes.

Slowly add sugar, mixing on low speed for about 2 minutes.

Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy.

Yields enough to frost outside of three layer 8″ round cake.

Assembly:

Put the first layer top down on a cake plate. Spread 1/2 the lemon curd over the layer. Add the next layer top down on the first layer, spread with remaining lemon curd. Add the final layer right side up. Frost top and sides with the fluffy frosting. Decorate with lemon curls dipped in sugar.

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