Saturday, August 24, 2013
Lemon Buttercream Cake with Blueberries
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/4 cups milk
1 cup powdered sugar
1/3 cup fresh lemon juice
1 1/2 cups butter, softened
4 cups powdered sugar
3 tablespoons milk
2 tablespoons fresh lemon juice
3 cups fresh blueberries
3 teaspoons grated lemon peel
1.Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
2.In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Divide batter evenly between pans.
3.Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.
4.In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
5.On serving plate, place 1 cake layer, rounded side up. Spread with 1/2 cup of the frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining cake layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes before serving.
Cover; refrigerate any remaining cake.
Makes 12 servings