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An irresistible combination of zesty lemon cake, tangy lemon curd filling, sweet blueberry buttercream and juicy fresh blueberries!
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0:00
This cake has four mouth-watering elements
0:03
Zesty lemon cake, tangy lemon curd filling, sweet blueberry buttercream, and juicy fresh blueberries
0:10
The combination is heavenly. The ingredients in this cake are, of course, lemons, eggs, all-purpose or plain flour
0:21
vanilla extract, sour cream, milk, baking powder, granulated white sugar, and butter
0:27
Start by creaming the butter and sugar together, which takes about three minutes and meanwhile, zest your lemons
0:34
Using a lemon zester is ideal because it only takes off the fragrant outer peel instead of the bitter pith underneath
0:41
But if you don't have a zester, you can use the fine side of a grater. By now, the butter and sugar should be pale and creamy
0:48
Add the lemon zest and mix it in, and then crack your eggs and add those one by one
0:53
Mixing for about 30 seconds after each one so that they incorporate properly
0:57
Now add the vanilla and mix that in, and then whisk together the flour and baking powder in a bowl and add half of that
1:04
Mixing only until it's just combined and you don't see any flour in the batter anymore, and then add the milk and sour cream
1:11
Mix those in, and then the rest of the flour mixture. Your batter should be quite runny and pale in colour
1:17
Divide the batter between three greased six baking pans or I have conversions on the recipe on British Girl Bakes for different sizes of cakes like larger 8 cakes or mini 4 cakes
1:30
Bake at 325 degrees Fahrenheit or 160 degrees Celsius for 30 minutes until the cakes don't wiggle in the middle when you jiggle the pan
1:38
and a toothpick pushed into the middle comes out clean. Let the cakes cool completely before you assemble your cake
1:45
A quick side note on substitutions. If you don't have sour cream, you can use buttermilk
1:50
instead of the milk and sour cream. So instead of half a cup of sour cream and half a cup of milk
1:55
use one cup of buttermilk. Although I prefer the flavour and texture of this cake with sour cream
2:01
the buttermilk version is very similar. Both are soft and light, but rich and buttery too
2:07
Okay, to make this cake even more lemony we're going to make lemon curd. To prepare the ingredients
2:12
crack the eggs and cut your butter into small pieces so that it combines easily. Zest your lemons
2:18
and then squeeze them to measure out the lemon juice. Put all of the ingredients into a small sauce pan and heat over a low heat
2:25
The key to smooth lemon curd is to heat it very, very gently
2:29
so that the eggs don't cook too fast and make the curd lumpy. It will take about 30 minutes to cook this and you need to whisk it as it cooks
2:37
so listen to a good playlist or podcast and don't turn that heat up
2:42
You notice the curd thicken and to test it dip a spoon into it and check the back of the spoon It should be covered in a layer of curd and if you run your finger over it it will leave a clear trail Pour the curd through a sieve to make it even smoother and then cover it with plastic wrap
2:58
pushing the plastic down onto the surface to prevent a skin forming on the curd
3:02
Put it in the fridge and it will thicken as it cools. Here's the same batch of lemon curd a few hours later and it's nice and thick
3:09
To make blueberry buttercream, you can use fresh or frozen blueberries. Put the blueberries in a sauce pan with one tablespoon of water and one teaspoon of sugar and heat over medium to make them simmer
3:20
breaking down the berries with a potato masher or a fork, and when the blueberry liquid starts to thicken, it's ready
3:27
Use a spatula or spoon to push the berry mixture through a sieve because you only want the liquid puree, not the blueberry skins
3:34
Leave the blueberry puree to cool and make your buttercream. Butter cream is very simple to make
3:40
Mix together room temperature butter and powdered sugar or icing sugar until it's smooth
3:45
and then add vanilla. Normally you'd add milk or cream to thin it out, but instead add the cooled blueberry puree
3:51
a teaspoon at a time to flavor and color the buttercream. But stop adding it when the consistency is easy to stir and your spatula leaves smooth
4:00
trails through it. If you add too much liquid, you'll make the buttercream runny and it won't hold its shape
4:06
Put a large star tip like an 8B into a piping bag and fill the bag a bag about three quarters full with blueberry buttercream I love the little sex of berry in this You don want the blueberry skins because those will clog the piping tip To assemble your cake
4:21
pipe a dot of blueberry buttercream on the middle of a plate or a cake board
4:24
and then press your first lemon cake layer into that. This will hold it in place
4:29
Then pipe rosettes all around the outer edge of the cake, squeezing the piping bag to let the buttercream bulge out
4:35
and then pulling up and away to make a peek on each rosette. Let the rosettes touch each other to form a wall around the outer edge of the cake
4:43
and then spoon lemon curd into the middle. Normally I like to level cake layers, but for naked cakes like this with piped filling
4:51
I like to leave a slight dome on each layer. This way, when you flip the layers upside down
4:56
the middle of the cake layer rests on the filling, but the edges are slightly raised
5:01
leaving more of the pretty colour and texture of the piped filling visible
5:05
Make sure each layer is centred, so it's directly above the previous layer
5:08
and that way your cake will be straight, not leaning. Top the cake with blueberries, which give you that refreshing burst of juice when you bite into them
5:17
Store the leftovers of this cake in an airtight container like a tapua in the fridge for a week
5:22
but I'm confident it will all be eaten before then. Get the full recipe and tutorial on British Girl Bakes.com
5:28
and visit my cake school for online baking and cake decorating courses
5:32
Thanks for watching! You know
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