Quickly and gently place the pans in the oven and do not open the oven door until the 25-minute mark. Pour cake batter into prepared pans and top with remaining blueberries scattered on top, gently press into cake batter ever so slightly. Gently fold in ¾ of the berries into the cake batter. In a small bowl combine the blueberries and flour. Use a rubber spatula to scrape the bottom of the bowl to make sure everything is evenly combined. In a bowl combine the buttermilk, sour cream, oil, lemon juice, and LorAnn Organic Lemon Emulsion then add to dry ingredients and mix for 60 seconds, you want to really incorporate everything to make sure the batter builds structure.Īdd in the eggs and mix for an additional 45-60 seconds, there should be no trace of egg left. Once fully combined for 30-60 seconds add the softened butter in chunks and mix until incorporated and the mixture becomes like wet sand. In a bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with an electric handheld mixer combine the cake flour, baking powder, baking soda, salt, lemon zest, and granulated sugar. Your oven must be properly preheated for your cake to bake properly. Preheat the oven to 350F/180C and heavily grease two 8-inch cake pans or two 9-inch cake pans, and set them aside. On the recipe card there is a button for US or M (Metric) measurements. Make sure your whipped cream is very cold so it whips properly.įor ingredient quantities please reference the recipe card below. Using some of the LorAnn Organic Lemon Emulsion helps flavor the frosting without making it too watery which is what lemon juice would do. The cream cheese must be completely softened to room temperature otherwise you will end up with a lumpy frosting. You can use a bit of cake flour or all-purpose flour to coat the blueberries to help prevent them from sinking. You can use fresh blueberries or frozen blueberries but if frozen do not thaw them before using otherwise they will bleed and make the batter too purple. Your eggs need to be at room temperature to evenly incorporate into the rest of the batter. Lemon Emulsion. To make sure this cake packs an intense flavor I use my LorAnn Organic Lemon Emulsion which adds a delicious lemon flavor to your cake.Make sure when you squeeze your lemon you remove all of the seeds. Sour cream is like a moisture bomb to the cake, this also needs to be at room temperature. Make sure you use it at room temperature. Adding buttermilk helps create an incredibly soft and tender cake. To ensure the cake stays moist I like to use some oil in addition to the butter. The butter should be softened to room temperature so it can reverse cream. We will add the zest to the dry ingredients so it has time to rub up against the sugar to help release all of the natural lemon oils. The sugar helps with creating the cake's structure and sweetness. All of the other ingredients' flavor profiles are enhanced by the addition of salt. You will need a combination of baking powder and baking soda for the cake to rise beautifully. There is a lower protein content in cake flour which helps create a softer, more tender cake. Thank you for supporting the brands that make Confessions of a Baking Queen possible. This post was sponsored by LorAnn Oils All opinions are my own.
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