An Untraditional Lemon Cake

Lemon cake with lemon butter cream frosting and blueberry glaze

Remember 'the cousins'? Well to refresh your memory - my sister's boys. The older one is visiting and since he has more than one sweet tooth, we had to bake something for him. Almost teen came up with this combo and it was finger licking good!! The plan was that Ak (my sister's son) and almost teen were going to bake the cake, frost and glaze it ....without any help from you know who! The moment Ak got his bare hands on the flour (dry) - plans changed and I was replaced with Ak, not that Ak looked disheartened. He readily obliged and declared himself the official taster. It was fun to watch Ak spill out instructions and almost teen refuse to heed to the inputs/instructions. Brought back memories of summer vacation and the time I spent with my cousins....small pleasures that money cannot buy! Hope you guys enjoyed the cake as much as we did !! we gave it a 5 star hands down :))

Lemon cake

2-1/4 cups sifted cake flour

1-1/2 cups sugar

3-1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter (softened)

3/4 cup milk

1/2 tsp vanilla extract

1 tsp lemon juice

1 tbsp lemon zest

4 egg whites at room temperature

Preheat oven to 350 F.Flour two 8" round cake pans, set aside

Mix all the dry ingredients.

Add Butter, milk, vanilla, lemon juice, zest.

Beat on slow speed till it blends.

Add unbeaten egg whites, beat for 2 min on medium speed.

Divide batter into two equal parts and pour into the pans and bake for 25-30 min.

Let the cake cool on wire rack till you prepare the frosting.

Frosting

1-1/4 stick butter at room temperature (indent with a finger to check)

11/2 to 2 cups confectionery sugar

Juice of 1 lemon

1 tbsp lemon zest

Whip the sugar and butter at low speed, add lemon juice 1/2 tsp at a time. Whip for 4-5 min till it is light and creamy. Add more sugar if needed. Add the zest and refrigerate. Make sure you do not over mix as it may curdle the butter cream.

If it does curdle you need to sieve the mixture and lightly mix again. 

Blueberry glaze

1 cup frozen blue berries thawed

1 cup sugar

2 tbsp corn starch

1 cup water

Blend 3/4 cup blue berries

Mix sugar and cornstarch, add water and stir on low flame, add the blended blue berries, and keep stirring till 8-10 min till it becomes transparent. keep aside to cool.

Assemble the cake

Trim the cake to have a flat top, spoon in the butter cream frosting and with a help of a spatula spread over the cake, place the the cake over it. Pour the glaze to cover the cake. Keep aside for 10-15 min for the glaze to set on the cake. Serve with a cuppa coffee :)) enjoy !!