Ingredients
Lemon Cake
- 1 cup butter, softened
- 4 large eggs
- 2 1/3 cups all‑purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1 tablespoon powdered sugar (to toss with blueberries)
Lemon Frosting
- 6 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 1/2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 4 cups powdered sugar
Ingredients and Why They Matter
Butter (in both the cake and frosting) provides richness and flavor and, when creamed with sugar, introduces air for a lighter crumb. Eggs add structure, color, and moisture, helping the cake hold together while staying tender.
The combo of all‑purpose flour, baking powder, baking soda, and salt builds structure and lift. Baking powder and soda react with the acidic buttermilk and lemon juice to create a soft, well‑risen crumb. Granulated sugar not only sweetens but also assists with tenderness and browning.
Lemon flavor comes from both lemon zest and lemon juice—zest supplies aromatic oils for bright citrus notes, while juice adds acidity and tang. Buttermilk contributes moisture and tang and helps make the cake soft and velvety instead of dry.
Fresh blueberries add juicy bursts of sweetness; tossing them with powdered sugar (or a bit of flour in similar recipes) helps suspend them more evenly in the batter and reduces sinking.
For the frosting, cream cheese brings tang and creaminess that pair perfectly with lemon. Beating it with butter, powdered sugar, lemon zest, and juice creates a smooth, pipeable lemon cream cheese frosting that’s stable enough for layering but still feels light on the palate.
Step-by-Step Instructions
1. Prep Pans and Oven
- Preheat the oven to 350°F (175°C).
- Grease and lightly flour two 9‑inch round cake pans, or grease and line the bottoms with parchment for easier release.
2. Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Set aside.
3. Cream Butter, Sugar, and Lemon
- In a separate large mixing bowl, beat the softened butter on high speed for about 1 minute until creamy.
- Add the granulated sugar, lemon zest, and lemon juice. Beat until the mixture is light and fluffy, a few minutes on medium‑high, scraping down the bowl as needed.
4. Add Eggs
- Beat in the eggs one at a time, mixing until each is fully incorporated before adding the next.
- The batter should look smooth and slightly thick.
5. Add Dry Ingredients and Buttermilk
- With the mixer on low speed, add the dry ingredients in portions, alternating with the buttermilk. Start and end with the dry mixture (dry–buttermilk–dry–buttermilk–dry).
- Mix on low just until combined after each addition; avoid overmixing to keep the crumb tender.
6. Fold in Blueberries
- In a small bowl, toss the fresh blueberries with the tablespoon of powdered sugar. This lightly coats the berries and helps them disperse in the batter.
- Gently fold the blueberries into the cake batter with a spatula, trying not to crush them.
7. Bake the Cakes
- Divide the batter evenly between the two prepared 9‑inch pans and smooth the tops.
- Bake for 35–40 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.
- Remove from the oven and place the pans on a wire rack. Cool for about 10 minutes in the pans.
- Carefully turn the cakes out of the pans and let them cool completely on the rack before frosting.
Make the Lemon Frosting
- In a medium bowl, beat the softened cream cheese and butter together until light, smooth, and fluffy.
- Add the lemon zest and lemon juice and mix until evenly incorporated.
- Gradually add the powdered sugar, about 1 cup at a time, beating after each addition until the frosting is smooth and reaches your desired consistency. Add a touch more powdered sugar for a stiffer frosting or a tiny splash of lemon juice or milk to loosen if needed.
Assembling the Cake
- Make sure both cake layers are completely cool. If needed, level the tops with a serrated knife for easier stacking.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon frosting over the top.
- Place the second layer on top, bottom‑side down for a flatter surface.
- Frost the top and sides of the cake with the remaining lemon frosting, smoothing or swirling as desired.
- Optionally garnish with extra fresh blueberries and thin lemon slices or curls of zest.