Tuesday, November 7, 2017

Lemon Blueberry Cake with Frosty Whip

Time flies and my elder boy has turned 11th yesterday!! As usual I've baked a simple birthday cake for him everytime of this year! Lousy with decorating so I make use of edible cake image for the cake with minimal piping/decoration. ^0^ 

I thought I've used a lot of whipped cream for the layering, but it did not turn out otherwise. Anyway is a nice cake to enjoy...moist and tender crumbs packed with juicy blueberries and lemony flavour. 

Ingredient (one 8" x 8" layer cake)
  • 250gm salted butter
  • 200gm fine sugar
  • 1 tbsp fresh lemon zest
  • 4 large eggs
  • 2 tsp vanilla extract
  • 300gm cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 250ml homemade buttermilk
  • 125ml fresh lemon juice
  • 300gm frozen blueberries (coat with 2 tbsp plain flour to prevent sinking)
Frosting : 100gm frosty whip powder with 50gm chilled water & 50gm lemon juice

  1. Sift cake flour, baking powder and baking soda. Set aside. 
  2. Using electric whisk, cream butter and sugar until light and creamy. Add in lemon zest and beat to combine.
  3. Add in eggs, one at a time, beating well after each addition. Beat till mixture is white and fluffy. Beat in vanilla.
  4. Using low speed beat in flour, alternate with buttermilk and lemon juice, until just combined. Do not beat on high speed. Use a spatula and fold in blueberries. 
  5. Spread the cake batter into two 8" square shallow pan.* Bake in preheated oven at 160deg cel for 30-35mins, or until a skewer inserted comes out clean.
  6. Rest the cake in pan for 10mins. Remove cake and transfer to a wire rack to cool down completely before frosting. 
* I halved the recipe and bake the cake one by one as my oven is small. 

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