![]() ![]() Beat in vanilla and, if using, pureed blueberries. Turn cakes out onto racks to cool completely.įro frosting: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Divide batter equally among pans.īake cakes until tester inserted into center comes out clean, about 25 minutes. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Gradually add sugar, beating until mixture is light and fluffy. Using electric mixer, beat butter in another large bowl until light and creamy. Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Set remaining flour mixture and blueberries aside. Transfer 1 tablespoon flour mixture to large bowl. Sift flour, baking powder, and salt into medium bowl. Line bottom of pans with parchment paper butter paper. Butter two or three (see note above) 9-inch-diameter cake pans with 1 1/2-inch-high sides. 1 cup (2 sticks) unsalted butter, room temperature.2 1/4 cups plus 2 tablespoons all-purpose flour.Also, this amount of frosting just barely covered the cake and gave me a tiny bit extra to put on a “2 ” if you like more frosting or plan to decorate it, I would recommend doubling. If you’re looking to make something sky-high or with three good layers, I’d recommend 1.5 times-ing the recipe. The only really notes I have about this recipe is that it works best as a two-layer, rather than the three that I did. The frosting is dreamy cream cheesey, light on the powdered sugar perfect for those of us whole want more depth of flavor than just overpowering sweet. The cake is lemony and light studded with blueberries, which make for a beautiful slice on a plate. It’s was the perfect cake for our tea party and would be great for any brunch or other events where you want something a little lighter. Two recipes in a row feels a little bit like I’m forgetting to talk about Nora, but this cake is ridiculous, so I had to share. Slightly adapted from Bon Appetit, August 2001 ![]()
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