Not too long ago I had a hankering for Lemon Cake. One of those crazy cravings where I just had to have it. I guess I was driving my husband crazy as he agreed to stop by Firebirds and pick up a piece to go.
So I call them to order the cake and they tell me that the cake was just a seasonal menu item and then proceeded to offer me some other dessert – WHAT? Oh my, I was so disappointed! I was so close to getting that cake and then bam…rejected!
So what’s a gal to do? Bake one!
I don’t have lemon cake recipe so I decided to wing it. I took my basic white cake and jazzed it up a bit and came up with a recipe that would rival that fabulous cake I had at Firebirds. I even made a blueberry sauce to go with it.
Even though I was the one who originally wanted that cake, I can assure you that all of my guys happily scarfed down huge chunks of cake once it was done!
I hope you guys like it as much as we did.
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- zest of two lemons
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 cup milk
- 6 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ cup lemon curd
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- zest of one lemon
- 1 pint blueberries
- ¾ cup water
- 1 cup sugar
- ½ teaspoon vanilla
- 1 tablespoon fresh lemon juice
- Preheat the oven to 350º F.
- Cream the butter and the sugar in your stand mixer.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla, lemon juice and zest and mix to combine.
- Combine the baking powder and flour then add in thirds to the butter mixture, mixing after each addition.
- Add the milk and mix until combined.
- Spoon the batter into two 8" round greased and floured cake pans and bake for 25 - 30 minutes or until the middle is set.
- Allow to cool before frosting.
- Mix together the butter, cream cheese and lemon curd.
- Gradually add in the powdered sugar.
- Beat in the lemon juice and zest and mix until light and fluffy. If needed, add more sugar or lemon juice to get desired spreading consistency.
- Place all ingredients in a small sauce pan and bring to a boil.
- Reduce the heat and allow to simmer for about 15 minutes.
- Remove from heat and cool before serving over the cake.
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