Instructions
- 1
Beat butter and sugar with lemon zest until very light. Add eggs one at a time. Alternate flour and buttermilk. Add lemon juice.
- 2
Bake in 3 layers at 350°F for 28-30 minutes. Cool completely.
- 3
Blueberry compote: cook 300g blueberries with sugar and lemon juice until thick. Cool.
- 4
Lemon frosting: beat cream cheese with powdered sugar and lemon zest.
- 5
Spread frosting on layer 1. Spoon compote generously over frosting.
- 6
Repeat with layer 2. Stack layer 3 on top.
- 7
Frost all sides smoothly. Arrange fresh blueberries in clusters on top.
- 8
Dust lemon zest over berries. Drizzle thinned lemon glaze over top.
Baker's Tip
Toast lemon zest in the batter and the frosting for maximum lemon flavor — the oils in the zest need fat to release properly. Buttermilk also boosts the tang. Together they create a bright, vibrant lemon flavor that is never artificial.
Frequently Asked Questions
Should I fold blueberries into the cake batter?
You can add 150g of fresh blueberries tossed in a tablespoon of flour to the batter for blueberry-speckled cake layers. The flour coating prevents the berries from sinking to the bottom and bleeding blue streaks through the batter.
Can I use lemon curd instead of blueberry compote for the filling?
Lemon curd between the layers makes a spectacular lemon-forward version. Spread a thin layer of lemon curd directly on the cake, then add the blueberry compote on top of the curd — the two layers together give a vibrant flavor contrast.
How do I get the lemon frosting to be stiff enough to pipe?
Beat the cream cheese very cold — not room temperature. Cold cream cheese creates a firmer, more pipeable frosting. Add powdered sugar gradually. If still too soft, add 1/4 cup at a time. Refrigerate the bag of frosting for 15 minutes before piping for cleaner rosettes.
My lemon cake is too pale and not very yellow — how do I intensify the color?
Add 3-4 drops of yellow gel food coloring to the batter. Alternatively, increase the lemon zest by one more lemon and add 2 tablespoons of lemon extract. The zest contributes a natural yellow tint in addition to its flavor.
About This Recipe
A bright and fresh lemon layer cake bursting with fresh blueberries in every slice. Lemon zest sponge, blueberry compote filling and lemon cream cheese frosting — a gorgeous combination of tangy and sweet that tastes like summer.
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