Ingredients
Equipment
Method
Cake Instructions
- Preheat oven to 335°F (170°C) and prepare three 7-inch round cake pans with cooking spray and parchment paper.
- Cream together butter and sugar in a stand mixer on medium speed for about 2 minutes until light and fluffy.
- Incorporate eggs, sour cream, and vegetable oil into the mixture on low speed for 1-2 minutes until well combined.
- In a separate bowl, whisk together cake flour, baking powder, and salt until uniform.
- Combine buttermilk with the zest and juice of fresh lemons in a measuring cup.
- Gradually mix the flour and buttermilk mixtures into the batter, alternating between them.
- Fold in the fresh blueberries gently to avoid breaking them.
- Divide the batter among the prepared cake pans and bake for 35-40 minutes.
- After baking, cool the cakes in the pans for 15 minutes before inverting onto wire racks to cool completely.
Frosting Instructions
- In a mixing bowl, beat butter and cream cheese until creamy.
- Gradually add powdered sugar and mix until smooth, then blend in salt and fresh lemon juice and zest.
- Once cooled, stack cake layers with frosting in between. Apply a crumb coat and chill for 30 minutes.
- Finally, frost the entire cake with a thicker coat of frosting and decorate with lemon slices and blueberries.
Nutrition
Notes
Use fresh ingredients for the best flavor and texture. Ensure room temperature components for smooth mixing.