This recipe is from our Spring 2016 Food + Entertaining article, Zest for Spring.
Lemon-Blueberry Cake with White Chocolate Frosting
Buttermilk makes the cake tender, and cream cheese adds great texture to the frosting.
- For the cake:
3 1⁄3 cups cake flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 cups sugar
1⁄3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 ½ cups fresh blueberries
- For the frosting:
11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
12 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Additional blueberries and lemon slices (optional, for garnish)
- To prepare the cake:
- Preheat the oven to 350 degrees. Butter and flour two 9-inch diameter cake pans with 2-inch high sides; line bottoms with rounds of parchment paper.
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs one at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
- To prepare the frosting:
- Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
- Turn cakes out onto work surface. Peel off parchment. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired.
- Cake can be made one day ahead. Cover with cake dome; refrigerate. Let stand at room temperature one hour before serving.
- Recipe from Bon Appétit July 2000