Brooke you won the bag of red fife wheat flour! I’ll get it to you soon. Message me on facebook and we will work out a time. Congrats.
If you didn’t win, go make the cake below. It will make you feel better. Guaranteed.
Some dear dear friends, who live in an hour away, had a baby girl (Darling) just three months before we had Little. I love them to pieces and wish they lived closer. We joke all the time that Little and Darling will be each others first dates- once they turn 16. They are so so so cute together.
I was honored when I was asked to make a cake for the grown ups to eat at Darling’s first birthday. Honored and nervous! What if it doesn’t turn out? What if no on likes it? What if something happens to it in transit? What if? What if? What if? As usual though, I tackled a recipe I had never made before (why do I do that to myself!?!).
The frosting job left something to be desired in my opinion but the cake itself was delicious. I hope to take a cake decorating class sometime in the near future. In the meantime we will have to settle for taste not looks.
Happy Birthday Darling. We had a lovely time at your party. Thank you for the snuggles and giggles. You are becoming a beautiful young lady!
Lemon Blueberry cake
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
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
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 fresh 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. 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.
Frosting (this is hands down one of the best frostings I have ever tried)
1 cup soft unsalted butter
2 teaspoons lemon zest
5 cups icing sugar (or 6 cups for sweeter version)
3 tbs fresh lemon juice
6 tablespoons whipping cream (35% cream)
1/2 teaspoon pure lemon extract
a drop or two of yellow food coloring
Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8″ round cake.
Lemon Curd (make a double batch):
3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
A few notes: First- I made the cake and lemon curd three days in advance and refrigerated it. Nothing was lost in taste, moistness, or texture as everything was tightly wrapped. A total time saver, especially when I can generally only bake when Little is in bed. Second the lemon curd is SO strong. I would make 1.5 frosting recipes next time and only one of the lemon curd. I would then cut the lemon curd with the frosting and use that as the filling rather than straight lemon curd. Makes sense? Let me know if you try this and how it turns out.