Sunday, July 20, 2014

lemon cake, just for me

Who needs company to bake a birthday cake? Baking for one means no layers or buttery frosting, but no skimping on richness or drama, either. This tender lemon cake has the bite of homemade marmalade and the juicy crumb of blueberries, all piled under soft peaks of whipped cream.

Blueberry Lemon Cake
adapted from Sally's Baking Addiction

1/2 cup unsalted butter, softened
5/8 cup granulated sugar
1/4 cup brown sugar
2 eggs, at room temperature
1 1/2 cups cake flour, plus a spoonful for tossing the blueberries
1 1/2 t baking powder
1/8 teaspoon salt
1/2 cup buttermilk
zest and juice of 2 lemons
1 cup blueberries, minus a few for munching
marmalade, for serving
whipped cream, for serving

Preheat the oven to 350. Butter one 9-inch square cake pan.

Beat the butter until creamy with a hand mixer. Add sugars and mix for 2-3 minutes. Add eggs, one at a time. Beat until everything is combined, scraping sides as needed.

Toss together dry ingredients, then add bit by bit to the butter. Then add buttermilk, lemon zest, and lemon juice. Stir lightly until just combined.

Toss blueberries with 1 T flour and fold into batter. Spoon evenly into cake pan. Bake 20 - 30 min or until toothpick comes out clean.

Serve warm with a spoonful of marmalade and whipped cream.

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