Lemon and Blueberry Cake
This Lemon and Blueberry Cake is made with feather light and moist lemon sponge, layered with blueberry coulis and covered in lemon curd cream cheese icing.
Share via Email
Share on Facebook
Ingredients
Cake
- ½ Cup Plain or Greek yogurt
- ¾ Cup Castor or light brown granulated sugar
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1½ Cups All-Purpose/Cake Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- 2 Tbsp Lemon Juice
- Zest of approx. 1 Lemon Optional
Lemon Curd Cream Cheese Icing/Frosting
- 60 grams Unsalted Butter Softened to room temperature
- 250 grams Plain Cream Cheese (1 x tub) Softened to room temperature
- 1 Cup Icing/Powdered Sugar
- 2 Tbsp Lemon Juice or milk
- ¼ Cup Lemon Curd
Optional toppings/decorations
- ¼ Cup Blueberry Coulis, dessert sauce or jam
- Fresh Blueberries
- Lemon Slices Halved
- Mint Leaves
Instructions
Cake
- Preheat the oven to 180˚C. Line the bottom of an approx 20 – 23 cm spring-form cake tin with baking paper then spray evenly with non-stick cooking spray. If making a layer cake, do this with two or three smaller tins (I used 3 x 20cm tins). Set aside
- In a large bowl, add the yogurt, sugar, eggs and vanilla and mix until well combined
- Sieve in the flour, baking powder, salt, then add the zest and mix until just barely combined
- Add the juice and oil and stir well. Don’t worry if it seems to separate at first. Keep stirring until a smooth batter forms
- Pour the batter into prepared tin (or tins)
- Bake for 30 minutes or until the cake feels springy to the touch and a skewer or cake tester inserted into the centre comes out clean (if making multiple (thinner) layers start checking at 25 minutes). Be careful not to over bake as the cakes should be moist
- Cool the cake(s) in the tin on a wire rack for around 10 – 15 minutes. Then remove from the cake tin and cool completely on the wire rack before icing/frosting, around 1 hour
- Tip: Feel free to make these the night before. Once cooled, wrap in plastic wrap and store in a cool place overnight. If icing/frosting the night before, store in the fridge. These (un-iced) cakes can also be frozen if making far in advance. Just ensure they are wrapped well
Lemon Curd Cream Cheese Icing/Frosting
- In a large bowl with a hand mixer or your stand mixer, combine the softened cream cheese and butter until smooth, pale and creamy. Then add the lemon juice, lemon curd and the sifted icing sugar (a third at a time) and mix until well combined and smooth
- Note: If the icing is too thin, add a bit more icing sugar, a bit at a time until it is a spreadable consistency (up to ½ cup). You can make this ahead of time too and store in an airtight container in the fridge
Assembly
- Place the bottom layer of cake on your cake stand or plate and dollop half of the blueberry coulis/sauce/jam in the centre of the cake and smooth out just a little, Then pipe a rim of the lemon frosting around the blueberry coulis towards the edge
- Place the next layer gently on top and repeat
- Finally, place the last layer of cake on top, then evenly spread the left over lemon icing/frosting on top and around the sides of the cake
- Smooth out, decorate as you wish and serve
- Store leftovers covered in the fridge
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!