Lemon & Blueberry Cake With Lemon Cream Cheese Icing
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Lemon & Blueberry Cake With Lemon Cream Cheese Icing
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| Servings | Prep Time |
| 10slices | 90minutes |
| Cook Time |
| 40minutes |
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Ingredients
Cake
- 250g Buttersoftened
- 1 3/4cups White Sugar
- 1tbsp Lemon Zestabout 2 large lemons
- 2tsp Vanilla Essence
- 2 1/2cups Plain Flour
- 2tsp Baking Powder
- 1/4tsp Bicarb Soda
- 4 Eggs
- 1/2tsp Salt
- 1cup Buttermilk
- 1/2cup Lemon Juiceabout 2 large lemons
- 2cups Blueberriesuse frozen
- 2tbsp Plain Flourfor blueberries
Lemon Cream Cheese Icing
- 350g Cream Cheesesoftened
- 120g Buttersoftened
- 4cups Icing Sugar
- 2tsps Lemon Zest
- 2tbsp Lemon Juice
- 2tbsp Thickened Cream
Instructions
Cake
- Pre-heat oven to 180°C (fan forced)
- Grease and line with baking paper two 20cm round springform baking pans.
- In a large bowl butter, sugar and lemon zest. Beat with electric mixer until light and fluffy.
- Add eggs one at a time and beat well after each addition.
- Add vanilla essence and mix through.
- In a separate bowl, combine flour, baking powder, bicarb soda and salt.
- Gradually add the flour mixture to the wet butter mixture and beat until just combined. Don’t over beat the flour mixture into the butter mixture.
- Add buttermilk and lemon juice to the bowl and fold through using a wooden spoon until just combined.
- In a separate bowl add the blueberries and the 2 tbsp plain flour. Stir to coat the blueberries with the flour. Try not to ‘squash’ any of the blueberries.
- Add the bluebrries to the cake mixture and fold through with the wooden spoon. Do not overmix.
- Spread the cake mixture evenly between the 2 baking pans and cook in the oven for approx. 40 minutes or until a skewer inserted into the centre comes out dry.
- Remove from oven and let stand in the cake pans for 10 minutes before turning them out onto wire racks to cool completely.
Icing
- In a large bowl add the cream cheese and butter and beat together until light and fluffy using and electric mixer.
- Add the powdered sugar, one cup at a time and mix until well combined after each addition.
- Add lemon zest and lemon juice and mix until well combined.
- Add the thickened cream and beat for a further 2-3 minutes until icing is light and fluffy.
Cake Assembly
- Place one cake on a plate and spread the lemon cream cheese icing over the top. Cover the cake evenly.
- Place the next cake on top. Consider turning this cake upside down to allow a flat surface on the top of the cake.
- Spread the icing mixture on the top of the cake and continue icing the sides of the cake.
- Garnish with additional blueberries.
- Store in the refrigerator and keep in refrigerator before serving to keep the icing firm.
Recipe Notes
Adapted from Mels Kitchen Cafe