Lemon Blueberry Cake With Whipped Lemon Cream Cheese Frosting

Lemon Blueberry Cake With Whipped Lemon Cream Cheese Frosting

1 cup (2 sticks, 8 ounces) butter, softened to room temperature
1 3/4 cups (13 ounces) granulated sugar
1 tablespoon fresh lemon zest
4 large eggs (7 ounces), room temperature
2 teaspoons vanilla extract
Check below.

  • First. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
  • Next, In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
  • Next step is, Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
  • Original Article: https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

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