Ingredientes para Blueberry Layer Cake With Lemon Frosting
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- Eggs
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Cake And Pastry Flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- Wild Blueberries
- Cream Cheese
- 4 cups powdered sugar
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Cómo preparar Blueberry Layer Cake With Lemon Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Fold in 2 cups fresh blueberries.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat 8 ounces cream cheese until smooth.
- Beat in 1/2 cup (1 stick) unsalted butter until combined.
- Add 1/4 cup fresh lemon juice and beat until smooth.
- Gradually add 4 cups powdered sugar, beating until light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate, frosting the top evenly.
- Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
364g
Fat
84g
Carbs
40g
