This is one of my favorite summertime desserts. It is fresh, slightly sweet, slightly tangy from the lemon curd, and so fluffy and soft. The lemon cake is paired with fresh blueberries, lemon curd and slightly sweet meringue frosting. It makes for the perfect summertime dessert.
The reverse creaming method that we do on this specific recipe is what makes this cake so pillowy and soft. I often use the reverse creaming method on a good majority of my cakes because of the beautiful texture it gives to the cake. I do have many cakes and cupcake recipes that use the standard creaming method as well and well be gracing the blog at one point.
Now, a good majority of my cake are done in grams, ounces and ml’s so I would recommend using a food scale. They are fairly cheap and can pick them up at any major retailer stores or online.
So, let’s get started.
13 oz cake flour ( see DIY cake flour recipe)
12 oz sugar
1/2 tsp fine salt
2 tsp baking powder
1/2 tsp baking soda
8 oz unsalted butter – room temp
8 oz buttermilk – room temp or slightly warm ( separated into 2 bowls equally)
3 oz vegetable oil
4 eggs – room temp
zest of 1 lemon
juice of 1 lemon
1 1/2 tsp lemon extract
2 tbsp flour ( for the blueberries)
2 cups blueberries – room temp- fresh
1/2 tsp vanilla
- Preheat your oven to 350*. Grease your pans with cake goop or what ever you are used to using. Line with parchment circles and great that as well. This is to ensure your cakes come out easily. Set aside. ( this recipe is for 3 6-inch pans or 2 8-inch pans)
- In a bowl combine half of the buttermilk and the oil and set aside. You do not have to mix together as it will get mixed with the batter later on. Set this aside.
- To the remaining buttermilk, add the eggs, lemon juice, lemon extract, vanilla, and lemon zest. Mix this together to break up the eggs and get everything well combined. Set this aside.
- In a stand mixer with a paddle attachment, add the flour, baking powder, baking soda, salt, and sugar. Mix this together on low speed until it is well combined.
- With the mixer on low add the butter one tablespoon at a time until the mixture is crumbly and resembles wet sand consistency.
- Add the milk and oil mixture and mix on speed 2 for exactly 2 minutes. The mixture will get thick and creamy and it will change color to a whitish color. Be sure to set a timer for 2 minutes to ensure you get the perfect consistency.
- Again, on speed 2, slowly add the egg mixture in about 3 to 4 batches. Make sure the mixture is well combined before adding in the next batch. When you get to the last batch and you add it in mix this for about 20 seconds and scrape down the bowl making sure to get the sides and bottom of the bowl. Mix again for about 10 to 15 seconds and stop. Do not mix anymore. Remove and scrape down the bowl again.
- Pour the batter equally into your prepared pans and level off. Set aside.
- In a bowl combine the berries and the 2 tbsp of the flour and toss to coat well. Divide the berries equally onto the top of the cake batter. Using a spatula, offset spatula or a butter knife, gently fold in the berries being careful not to push the berries to the bottom of the pan. This will help the berries from sticking to the pan later in the cooking process. Level off the top as best you can and place in the oven. Bake for about 30 to 35 minutes depending on your oven or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and let cool in the pan for about 1 minutes and turn out onto a wire rack to cool completely. You can wrap the cooled cakes in plastic wrap and place in the freezer while you make your frosting. When you are ready to frost remove and unwrap and frost as desired.
- If you leave your cakes in the freezer overnight to later frost, let the cakes defrost for about 30 minutes or so before frosting to prevent sweating later.
- If you do not want to add blueberries you can sub for any other berry you prefer. I find that the lemon and blueberry to pair really well.
- When frosting the cake layers spread a thin layer of frosting on top of the cake layer and pipe a border around the edge and fill will lemon curd and smooth out evenly. Attach the next layer and repeat. When you get to the top layer to a light crumb coat and chill for 30 minutes before frosting and decorating the cake.
- You do not have to use lemon curd. This also pairs really well with blueberry curd. Check out my lemon curd recipe to see how to make it as well as other types of curds.
- I usually frost this with my lemon Italian meringue buttercream ( see recipe) but you can frost this with whatever frosting you prefer. It also pairs well with cream cheese frosting.