Ingredients:
2 sticks butter, at room temperature
1 cup sugar
4 eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
Lemon zest of two lemons
1 tsp vanilla extract
1/2 cup blueberry preserves
Set aside 1/4 cup lemon juice to use after the cake is baked.
For the Icing:
Powdered sugar
Lemon juice
Process (Filling):
Cream the butter and sugar together at a low speed in a mixer until smooth.
Zest two lemons (grate their washed skin) while the butter and sugar cream.
Add 1 egg into the mixture, followed by 1/2 cup all-purpose flour. Repeat in this specific way until you have used the 4 eggs and 2 cups of all-purpose flour required. Be careful to mix at a low speed and not to overmix! (Note: stop the mixer every time you add an ingredient in, this helps!)
Add in the rest of the ingredients - follow the same procedure. Stop when the mixture is appropriately thick.
Process (Bake):
Coat the pan in an olive oil spray.
Put half of the cake mixture into the pan and spread evenly.
Spread the blueberry preserves on top of the mixture.
Slowly pour and evenly spread the other half of the cake mixture.
Preheat the oven at 375 F.
Bake the cake 50-60 minutes.
Cool on a rack before garnishing.
While the cake is cooling, brush the sponge evenly with the 1/4 cup of lemon juice that had been set aside.
Process (Garnish):
Mix lemon juice and powdered sugar together until you've reached the desire consistency of icing.
Mix thoroughly before adding any more of either ingredient.
If the icing is too runny, add more powdered sugar.
Garnish the cake with the desired amount and/or pattern of icing once it has cooled to room temperature.
Note: If reheating for later, 25 seconds in a microwave should do it.
Enjoy!
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