Lemon Layer Cake with Blueberry Frosting

A deliciously simple lemon layer cake with blueberry frosting. Decorate with cute little macarons and fresh blueberries for the perfect finish. Don’t be fooled, this cake may look fancy, but it’s the easiest thing ever! 

lemon layer cake with blueberry frosting

Now that the sun is shining (whoop whoop… hello beautiful spring weather!), I thought there was no better time to share this cute-as-a-button lemon layer cake with blueberry frosting. Ooh yep – nothing screams spring more than lemons… and cake… obviously!

lemon layer cake with blueberry frosting

One of my favourite foodie combinations is lemon and blueberry. It really is just so very, very yummy. Wayyyy back, I made a different lemon and blueberry layer cake, but this new one is definitely my favourite.

lemon layer cake with blueberry frosting

This newbie takes the ‘cake’ because of the delicious little macarons on top. Macarons are a huge weakness of mine (and no, just in case you’re wondering, I definitely did not make the macarons. I have a 6 month old baby… need I say more????). Feel free to make your own macarons – but lets face it, store-bought macarons are a heck of a lot quicker and easier!!

lemon layer cake with blueberry frosting

Ok so back to this yummy little lemon layer cake with blueberry frosting. SO! Inside this crazy-good cake are two simple lemon cakes sandwiched together with a basic vanilla buttercream. Easy-peasy, right?!

lemon layer cake with blueberry frosting

The entire cake is then covered in vanilla buttercream, with the sides also getting a super yummy blueberry frosting layer. Check out the notes section for my tips on icing this cake, BUT the most important part is that you use a blueberry jam in the frosting rather than fresh or frozen blueberries. Why you may ask??! Well the fresh and frozen blueberries add too much liquid to the frosting which makes it difficult to spread and stay in place. I know, I know… jam isn’t as fabulous as the real thing… but it’s definitely the way to go! Go crazy decorating the cake with real blueberries to make up for it!

lemon layer cake with blueberry frosting

And now lets get back to those macarons. Sure you can decorate this sweet little cake anyway you like – but come on!!!! Macarons!!!! Pretty, sunshiny, super awesome. Yep, I really think macarons are the way to go.

lemon layer cake with blueberry frosting

I do have to apologise for not having any photos of the inside of the cake, but this was made for a lovely friend’s birthday (who also just so happens to be my brother’s girlfriend)… and by the time it was cut, it was dark (not good for photos), plus I was wandering around trying to distract my teething little bubba. Priorities!

lemon layer cake with blueberry frosting

But trust me… the inside of this cake is moist, lemony and oh-so good. Totally, totally worth every single calorie (and yes there are a few).

lemon layer cake with blueberry frosting

PS. I made the two lemon cakes the day before, froze them overnight (each wrapped individually in cling wrap and then in foil). I then allowed them to defrost on the day, assembled the two cakes together, applied the first layer of frosting, popped the cake back into the freezer for 20 minutes and then applied the blueberry frosting. Freezing the cake for 20 minutes after the first layer of frosting means that you get a lovely clean finish as any crumbs will stick to the first layer. Just a sneaky little trick.

lemon layer cake with blueberry frosting

Now go and enjoy the sunshine, eat a HUUUUGE slice of cake and think happy macaron-filled thoughts! Bliss!!!

Simple Lemon Layer Cake with Blueberry Frosting - Conventional Method

A deliciously simple lemon layer cake with blueberry frosting. Decorate with cute little macarons and fresh blueberries for the perfect finish.
5 from 1 vote
Print Pin Rate
Course: Cakes
Cuisine: Baking, Cake
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Author: Bake Play Smile

Ingredients

  • 395 g (3 cups) plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bi-carb soda
  • 1 tsp salt
  • 230 g butter softened to room temperature
  • 450 g (2 cups) caster sugar
  • 4 extra large eggs or 5 smaller eggs
  • 3/4 cup buttermilk - see notes
  • 1/4 cup lemon juice
  • 2-3 tsp lemon extract - see notes depending on taste preference
  • grated lemon zest from 2-3 lemons
  • Frosting:
  • 500 g (4 cups) icing sugar
  • 225 g butter room temperature
  • 2 tsp vanilla extract
  • 45 g (3 tblsp) thickened/heavy cream
  • 2 tbs blueberry jam
  • macarons and fresh blueberries optional, to decorate

Instructions

  • Preheat oven to 170 degrees celsius (160 if using fan-forced).
  • Grease and flour two 20cm round cake tins and set aside (see notes).
  • Sift the plain flour, baking powder, bi-carb soda and salt into a bowl and set aside.
  • Mix the buttermilk, lemon juice, lemon extract and lemon zest in a jug together and set aside.
  • In a separate bowl, cream the butter and sugar until pale and fluffy.
  • Add one egg at a time and continue to beat after each addition.
  • Alternate adding the flour mixture with the buttermilk mixture, while continuing to beat.
  • Divide the smooth mixture between the two prepared cake tins.
  • Bake for 50 minutes to 1 hour, or until cooked when tested with a skewer.
  • Allow the cakes to cool for 20 minutes in the cake tins, before transferring to a wire rack to cool completely.
  • To prepare the frosting, cream the butter with beaters or a stand mixer until smooth and creamy.
  • Slowly add the icing sugar while continuing to mix.
  • Add the vanilla extract and heavy cream and mix until smooth.
  • Divide the buttercream frosting between two bowls.
  • Add the blueberry jam to one of the bowls and mix through (see notes).
  • Place a small amount of the white buttercream frosting onto a serving board.
  • Place one of the cakes on top and spread with a little frosting.
  • Place the second cake on top.
  • Spread the remaining white frosting over the entire cake in a thin layer.
  • Spread the blueberry frosting over the sides of the cake.
  • Decorate with fresh blueberries and macarons (optional).

Notes

1. Use butter to grease the cake tins, then add small handful of plain flour and toss it around to lightly coat the base and sides. This will help to ensure your cakes come out easily once they've been cooked.
2. If you don't have any buttermilk, you can make your own by adding 1 teaspoon of lemon juice or vinegar to 3/4 cup milk, stirring it and allowing it to sit for 10 minutes.
3. I used 3 teaspoons of lemon extract in this recipe, but you can use less if you'd prefer a more subtle flavour.
4. Blueberry jam is used in the frosting rather than fresh or frozen blueberries as they tend to be too liquidy and affect the texture of the buttercream.
5. When mixing the blueberry jam through the buttercream, mix it as thoroughly as you like. I only very gently folded it through as I wanted it to show both the white buttercream and the blueberry buttercream.

Simple Lemon Layer Cake with Blueberry Frosting - Thermomix Method

A deliciously simple lemon layer cake with blueberry frosting. Decorate with cute little macarons and fresh blueberries for the perfect finish.
5 from 1 vote
Print Pin Rate
Course: Cakes
Cuisine: Baking, Cake
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Author: Bake Play Smile

Ingredients

  • 395 g (3 cups) plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bi-carb soda
  • 1 tsp salt
  • 230 g butter softened to room temperature
  • 450 g (2 cups) caster sugar
  • 4 extra large eggs or 5 smaller eggs
  • 3/4 cup buttermilk - see notes
  • 1/4 cup lemon juice
  • 2-3 tsp lemon extract - see notes depending on taste preference
  • grated lemon zest from 2-3 lemons
  • Frosting:
  • 500 g (4 cups) icing sugar
  • 225 g butter room temperature
  • 2 tsp vanilla extract
  • 45 g (3 tblsp) thickened/heavy cream
  • 2 tbs blueberry jam
  • macarons and fresh blueberries optional, to decorate

Instructions

  • Preheat oven to 170 degrees celsius (160 if using fan-forced).
  • Grease and flour two 20cm round cake tins and set aside (see notes).
  • Place the plain flour, baking powder, bi-carb soda and salt into the TM bowl. Sift by pressing Turbo 5-10 times. Set aside in a separate bowl.
  • Mix the buttermilk, lemon juice, lemon extract and lemon zest in a jug together and set aside.
  • Place the butter and caster sugar into the TM bowl.
  • Mix on Speed 5, 10 seconds.
  • Insert the butterfly and mix on Speed 3 until pale and fluffy.
  • Reduce to Speed 2 and add the eggs one at a time through the MC hole.
  • Increase to Speed 4, 15 seconds.
  • Remove the butterfly and scrape down the sides of the bowl.
  • With the blades turning on Speed 2, alternate adding the flour mixture with the buttermilk mixture, while continuing to mix.
  • Increase to Speed 5, 10 seconds.
  • Scrape down the sides of the bowl and mix for a further 20 seconds, Speed 5.
  • Divide the smooth mixture between the two prepared cake tins.
  • Bake for 50 minutes to 1 hour, or until cooked when tested with a skewer.
  • Allow the cakes to cool for 20 minutes in the cake tins, before transferring to a wire rack to cool completely.
  • To prepare the frosting, place the icing sugar into the TM bowl. Remove any lumps by mixing on Speed 9, 10 seconds.
  • Add the butter, vanilla extract and heavy cream.
  • Mix on Speed 5, 20 seconds.
  • Scrape down the bowl and mix for a further 20 seconds or until smooth and creamy.
  • Divide the buttercream frosting between two bowls.
  • Add the blueberry jam to one of the bowls and mix through (see notes).
  • Place a small amount of the white buttercream frosting onto a serving board.
  • Place one of the cakes on top and spread with a little frosting.
  • Place the second cake on top.
  • Spread the remaining white frosting over the entire cake in a thin layer.
  • Spread the blueberry frosting over the sides of the cake.
  • Decorate with fresh blueberries and macarons (optional).

Notes

1. Use butter to grease the cake tins, then add small handful of plain flour and toss it around to lightly coat the base and sides. This will help to ensure your cakes come out easily once they've been cooked.
2. If you don't have any buttermilk, you can make your own by adding 1 teaspoon of lemon juice or vinegar to 3/4 cup milk, stirring it and allowing it to sit for 10 minutes.
3. I used 3 teaspoons of lemon extract in this recipe, but you can use less if you'd prefer a more subtle flavour.
4. Blueberry jam is used in the frosting rather than fresh or frozen blueberries as they tend to be too liquidy and affect the texture of the buttercream.
5. When mixing the blueberry jam through the buttercream, mix it as thoroughly as you like. I only very gently folded it through as I wanted it to show both the white buttercream and the blueberry buttercream.

 

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Alice
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Alice

This is amazing. I made it for my 83 year old grans birthday. I wish I could post a picture.

Jemma
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Jemma

I have a large cake tin. Could I put the whole mixture in that rather than two tins? The base is approx. 23cm

Rachel
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Rachel

Quick question! Can this be made and iced the night before? It looks delicious but I’ll have no time before work to trick it up..

Kelly
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Kelly


I made this for my husband’s 30th and it looked and tasted incredibly good!

I was abit apprehensive about this as I had never made it before and chose to do it at such a special event (talk about pressure! ha), but oh my goodness; everyone loved it!

If you’re in doubt, go ahead it well and truly is a show stopper!

XX kelly