Happy Birthday to me! It’s a little strange that I make my own birthday cake every year but it’s the only way I can guarantee it’s what I want and tastes amazing. I wanted to make a lemon and blueberry layer cake since before I started the blog and three years later I finally found the time.
This cake was worth the wait. I used a vanilla cake recipe from Cakes & Cupcakes. The cake in the magazine has a really beautiful decoration and I was really bummed I didn’t own the right size icing tip to try it. Instead I made a very simple border using a basket weave tip.
I added lemon zest and squeezed lemon juice into the cake batter and added a few drops of Steenburg organic lemon extract to the frosting. Since blueberries aren’t in season right now I bought a jar of Bonne Maman Wild Blueberry Conserve for the middle.
I made four seven inch cake rounds and still had batter leftover. The cake in the magazine only calls to use three layers but I thought, what the heck it’s my birthday if I want a giant cake, I’ll have a giant cake! I spread a thin layer of icing in between each layer and also a ring of frosting around to sides to keep the jam from being squeezed out.
1 cup unsalted butter, at room temperature (2 sticks, 224g)
3 cups plain flour
1 tbs baking powder
1/2 tsp salt
2 cups sugar
4 large eggs
zest and juice of 1 lemon
1 tsp vanilla
1 cup buttermilk
Lemon Swiss Meringue Buttercream
1 1/2 cups sugar
6 large egg whites
2 cups unsalted butter, at room temperature cut into cubes (4 sticks, 448g)
1/2 tsp lemon extract
yellow gel coloring
- Make the cake. Preheat the oven to 325 F/ 160 C. Grease and flour four seven inch cake rounds.
- In a large bowl whisk together the flour, baking powder and salt. In the bowl of an electric mixer beat the butter and sugar on medium high speed for 5 minutes until pale and fluffy.
- Add the eggs one at time, beating until well combined. Add in the zest, juice and vanilla. Add the flour and buttermilk alternating in three additions. Beat until just combined.
- Pour batter into the prepared pans and bake for 18-22 minutes until golden brown. Place on a wire rack to cool. Once completely cool I like to wrap in cling film and freeze so the layers are nice and cold for frosting.
- Make the frosting. In a double boiler whisk the sugar and egg whites until warm and the sugar is dissolved. Remove from the heat.
- With an electric mixer on medium high speed whisk the egg whites until stiff peaks form and is meringue like, about 6 minutes. With the mixer on medium speed add the butter one cube at a time, Add in the vanilla and yellow coloring.
- Using a serrated knife level the top of each cake (if necessary). Start stacking the layers putting a thin layer of butter cream and jam between each. Cover the outside and top of the cake in a very thin crumb coat. Refrigerate for 30 minutes to set. Spread another buttercream layer as smooth as possible with an offset spatula.
adapted from Martha Stewart Living Cakes & Cupcakes