230g unsalted butter, softened to room temperature
250g granulated sugar
100g light brown sugar
4 large eggs, at room temperature
1 tbsp vanilla extract
345g plain flour
1 tbsp baking powder
1/2 tsp salt
Zest and juice of 3 medium lemons
250g fresh blueberries, or frozen (do not thaw)
1 tbsp plain flour for coating the blueberries
For the decoration
Cake Angels Zingy Lemon Frosting
For the cake
Preheat the oven to 180°C. Grease and lightly flour three 9x2 inch cake pans with non-stick spray.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy (about 1 minute). Add granulated and brown sugar and beat on medium-high speed until creamed (about 2-3 minutes).
Add the eggs and vanilla. Beat on a medium speed until everything is completely combined (about 2 minutes). To ensure everything is mixed scrape down the sides and bottom of the bowl as needed.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on a low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined.
Toss the blueberries in 1 tablespoon of flour and fold into the batter. The batter will be extremely thick but do not over mix at any point.
Spoon the batter evenly into 3 prepared cake pans. Bake the three layers for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool completely before frosting.
Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on the cake stand. Evenly spread with Cake Angels Zingy Lemon Frosting. Top with 2nd layer, more frosting, then add the third layer.
Pipe the Zingy Lemon Frosting on the top and add fresh blueberries to garnish.
Refrigerate for at least 45 minutes before cutting so the cake doesn't fall apart.
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