A Word From The Cook
“Lemon and blueberries were born to be combined in this fabulous cake featuring lemon curd on the inside and lemon chiffon frosting on the outside. The king of lemon cake mix recipes!”
- For Cake
- 2 1/2 Cups cake flour, plus some to dust pans
- 1 Teaspoon baking powder
- 1 Teaspoon salt
- 2 Teaspoons lemon zest
- 1 Cup unsalted butter (softened), plus some for pans
- 1 1/2 Cups sugar
- 3 Eggs
- 1 Teaspoon vanilla
- 2/3 Cup whole milk
- 2 Cups fresh blueberries
- For Lemon Curd
- 1 Cup sugar
- 1 Tablespoon finely grated lemon zest
- 2/3 Cup fresh lemon juice
- 8 Large egg yolks
- ¼ Teaspoon course sea salt
- 10 Tablespoons unsalted butter
- For Lemon Chiffon Frosting
- 3 Egg Whites
- 3/4 Cup sugar
- Pinch salt
- 3/4 Cup water
- 1/4 Teaspoon vanilla
- For Candied Lemon Slices
- 1 Lemon
- 1/2 Cup sugar
- 1/2 Cup water
- Step 1 – Prepare Cake
- Preheat oven to 350 degrees. Butter and flour two 9-by-2-inch cake pans, tapping out excess flour. Line bottom of pans with parchment paper.
- In a medium bowl, whisk cake flour, baking powder, salt, and lemon zest.
- In a large bowl, using an electric mixer or stand-up mixer with paddle, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs, one at a time. Beat in vanilla. Alternately beat in flour mixture and milk beginning and ending with flour mixture; mix just until combined. Fold in blueberries.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 25-30 minutes. Let cakes cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack to cool completely.
- Step 2 – Prepare Lemon Curd & Candied Lemon Slices
- While Cake is Baking prepare Lemon Curd, and Candies Lemon Slices.
- For Lemon Curd:
- In a medium saucepan, off heat, whisk all ingredients except butter.
- Add butter and place pan over medium-high heat. Cook, whisking continuously, until butter is melted and mixture is thick enough to coat the back of a spoon (approx. 5 minutes) – do not allow to boil.
- Remove pan from heat, whisk for another 30 seconds, then pour curd through a fine sieve, into a glass bowl.
- Press plastic wrap against the surface of curd and refrigerate until cool.
- For Candied Lemon Slices:
- Slice a lemon into 1/8-1/4 inch rounds.
- Bring ½ cup sugar and ½ cup water to a boil in small saucepan.
- Add lemon slices and simmer for 25 minutes.
- Use a slotted spoon to transfer lemon slices to waxed or parchment paper to cool.
- Step 3 – Prepare Frosting, Assemble, & Serve
- When cakes are completely cool, prepare frosting, and use immediately.
- In a double boiler, or in a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium heat, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes.
- Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined.
- Set one of the cakes upside down on serving plate. Spread lemon curd over top. Cover with the other cake, flat side down. (Reserve remaining curd for another purpose - like our Lemon Curd & Blueberry Trifle. Curd can be sealed and refrigerated for about a week.)
- Spread Lemon Chiffon frosting generously over top and sides of cake.
- Garnish with Candied Lemon Slices.