For 4th of July this year, my sister requested a lemon-blackberry cake. This is a lemon layer cake with blackberry compote filling and lemon cream cheese buttercream.
Ingredients:
Cake:
3 cups flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 eggs, at room temperature
2 teaspoons vanilla
1 cup buttermilk, at room temperature
2 tablespoons lemon zest (about 2 lemons)
1/3 cup fresh lemon juice (about 2 lemons)
Frosting:
2 cups unsalted butter, at room temperature
2-8oz full-fat brick style cream cheese, softened to room temperature
10 cups powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla
pinch salt, to taste
Preparation:
1. Preheat the oven to 350 degrees. Grease and line 3 8x2 round pans with parchment paper.
2. To make the cake, sift flour, baking powder, baking soda, and salt together. Set aside.
3. Beat butter and granulated sugar together in the bowl of a stand mixer on medium-high for about 5 minutes, until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla, lemon juice, and lemon zest and mix well.
6. Gently stir in buttermilk. The batter will be relatively thick.
7. Divide batter between the 3 pans. A kitchen scale can be used to evenly weigh the pans. The layers will be relatively thin.
8. Bake cake layers for 20-25 minutes, until a toothpick comes out clean.
9. While cake is cooling, make the frosting. Beat room temperature butter and cream cheese together on medium-high
Ingredients:
Cake:
3 cups flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 eggs, at room temperature
2 teaspoons vanilla
1 cup buttermilk, at room temperature
2 tablespoons lemon zest (about 2 lemons)
1/3 cup fresh lemon juice (about 2 lemons)
Frosting:
2 cups unsalted butter, at room temperature
2-8oz full-fat brick style cream cheese, softened to room temperature
10 cups powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla
pinch salt, to taste
Preparation:
1. Preheat the oven to 350 degrees. Grease and line 3 8x2 round pans with parchment paper.
2. To make the cake, sift flour, baking powder, baking soda, and salt together. Set aside.
3. Beat butter and granulated sugar together in the bowl of a stand mixer on medium-high for about 5 minutes, until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla, lemon juice, and lemon zest and mix well.
6. Gently stir in buttermilk. The batter will be relatively thick.
7. Divide batter between the 3 pans. A kitchen scale can be used to evenly weigh the pans. The layers will be relatively thin.
8. Bake cake layers for 20-25 minutes, until a toothpick comes out clean.
9. While cake is cooling, make the frosting. Beat room temperature butter and cream cheese together on medium-high