“Pride keeps you warm on Easter.”
That’s what my mom said to me as we speed-walked to church this morning in the bitterly cold wind wearing pretty dresses meant for much warmer weather. Being back in Massachusetts for the holiday, it really does seem like winter will never end. There actually is still snow on the ground. And I’m not just talking the snow piles in parking lots at the mall. In my parents’ backyard, there is snow.
But that doesn’t mean we can’t suck it up and pretend Spring is here. I think that’s really the sentiment my mom was trying to convey as we braced ourselves for the 7 minute walk. Plus, it doesn’t have to be warm outside to enjoy springtime desserts.
And though this cake is not in the shape of a bunny (which caused quite an uproar, I will admit), it is definitely a good end to any springtime event. I, obviously, made it for Easter.
Add the flours in four parts, alternating with the milk, lemon juice, and lemon zest. You can put the liquid all in one cup, but be prepared for the fact that the acid in the lemon juice makes the milk all lumpy. If that’s going to gross you out, keep them separate. It doesn’t affect the cake, just your personal feelings toward eating it.
Beat it until smooth.
Prepare three 9 inch cake pans by spraying them liberally with Pam for baking and putting a circle of wax paper in the bottom of each pan. I wasn’t going to have a repeat of my German Chocolate fiasco, so I actually was very careful here.
Split the batter evenly between the three pans.
Bake at 350°F for 20 to 25 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan before turning out onto wire racks to cool completely. Fortunately, if you used wax paper, that will be a very easy thing to do.
Once the layers are completely cool, you can set up the cake. Put your first layer on your serving dish and spread with lemon curd. You could make your own, but that takes a lot of egg yolks, so I went with Stonewall Kitchen’s Lemon Curd, and it worked wonderfully.
Lemon Blueberry Layer Cake
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 3/4 cup milk
- 1/4 cup fresh lemon juice
- 2 teaspoons grated lemon zest
- lemon curd
- Juice and zest one lemon. Set aside.
- Combine the self-rising and all-purpose flours in a small bowl. Set aside.
- In a stand mixer, cream the butter on medium speed using the paddle attachment until smooth.
- Add the sugar, half a cup at a time, beating after each addition until light and fluffy.
- Add the eggs, one at a time, and beat after each addition.
- Add the flours in four parts, alternating with the milk, lemon juice, and lemon zest. Beat until combined.
- Prepare three 9 inch cake pans with Pam Baking Spray and line the bottoms with wax paper. Split the batter evenly between the three pans.
- Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean.
- Allow to cool 10 minutes in the pan before transferring to a wire rack to cool completely.
- To assemble cake: spread first layer with lemon curd and sprinkle with blueberries. Place second layer on top and repeat. Place third layer on top, frost with lemon buttercream, and ring the top with blueberries.
Lemon Buttercream Ingredients:
- 1/2 cup unsalted butter, very soft
- 4 cups confectioners’ sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon grated lemon zest
Lemon Buttercream Directions:
- Place butter, 2 cups of sugar, lemon juice, and zest in the bowl of a stand mixer.
- Beat until smooth and creamy.
- Add remaining sugar about 1/2 cup at a time, beating after each addition, until it is of spreading consistency.
- Ice the top of the cake.