My sister, who is a self-proclaimed cake skeptic, suggested that I make this for the office potluck because it's "bomb af." With a ringing endorsement like that, how could I not? Needless to say, it was a hit, and I'm now committed to baking this for a co-worker's wedding cake. The original recipe comes from Better Homes and Gardens and suggests using a lemon cake mix. I refused on principle.
2 cups of blueberries
3 cups of cake flour, plus extra for sprinkling
1 TBSP of baking powder
1/2 tsp of salt
2 sticks of unsalted butter, softened
just shy of 2 cups of sugar
1 tsp of vanilla extract
1 tsp of lemon extract
1 cup of buttermilk
1 lemon worth of zest
1/3 cup of orange juice, NO PULP
- Preheat the oven to 350 and grease AND line two 9" cake pans. Do not ignore me on this one, my friend. You will be oh so sorry.
- In a medium bowl, combine the blueberries and a pinch of flour. Add the SMALLEST splash of water, then stir to evenly coat. Seem dumb? WRONG. The littlest bit of flour will prevent the blueberries from sinking all the way through the cake batter and creating a sad, burnt layer of blueberry at the bottom of your cake.
- Set the blueberries aside, and get another bowl of roughly the same size out. In this one, combine the cake flour, baking powder, and salt, and whisk. Set this aside too.
- Get your trusty mixer out, and using the paddle attachment, beat the butter and sugar until pale white and creamy. Fun fact: the longer you beat it (and incorporate more air), the whiter the butter will get.
- Add the eggs and extracts, then beat again until creamy and smooth.
- Add the flour mixture slowly, then beat in the buttermilk, lemon zest, and orange juice until just combined.
- Using a spatula, fold in half of the blueberries, then split the batter between the two pans. Top with the reserved blueberries.
- Bake for 40 minutes, or until golden brown and a cake tester comes out clean.
- Cool while you make the citrus icing.
2 sticks of butter, room temperature
1 8 oz. block of cream cheese, room temperature
5 cups of powdered sugar
1 TBSP of orange extract
2 TBSP of heavy whipping cream
1 orange of zest
- In a mixer with a paddle attachment, whip the butter and the cream cheese until smooth.
- Add the powdered sugar slowly, then add the extract and heavy whipping cream. Like your icing fluffier? Add more cream. Just don't go crazy.
- Finish with the zest.
- You know the drill by now: dab of icing, cake layer, icing, cake layer, icing on top and on the sides.
- Garnish with candied lemon and fresh blueberries. Also, mint if your mint plant is still alive. Mine is not.