It’s been a few weeks since I posted a test kitchen so I’m dusting off the recipe box to share something a little extra special. Today’s recipe is a family favorite circa BP (before pinterest) and I can’t even remember where I found the recipe. But with it’s delightful combination of lemon and blueberry it is a summertime treat. Technically considered a type of torte it is a layered cake with homemade cream cheese frosting.
What you’ll need:
lemon cake mix
2 8oz packages cream cheese, softened
1/4 cup of butter softened
3 to 5 cups confectioners sugar
What you’ll do:
For the cake: make according to directions. On this point I will share that I have made the lemon cake from scratch, used a plain yellow cake mix and added lemon juice, and used a lemon cake mix and added more lemon juice. Whatever works best for you and pleases the taste buds in your house. I also found it easiest to bake three round cake layers instead of two normal ones and cutting them in half. (I can’t draw a straight line with a ruler either so there’s that. I’m looking for easy and pretty 🙂
Let the cakes completely cool.
For the frosting: You may have noticed there aren’t exactly precise measurements on the ingredients here. I’m more of a little bit of this and a dash of that kind of cook. I tend to follow the basic idea of a recipe and tweak and taste test it until I get it like I like it. Plus, as far as the confectioners sugar goes, in depends on how sweet you like it and how much icing you actually want between your layers. I don’t want the icing, however tasty, to overwhelm the cake and I usually have some left over. Which completely thrills my kids.
Combine the cream cheese and butter until smooth.
Add confectioners sugar until you reach your desired taste, consistency, and amount you think you’ll need.
Stir in lemon juice, beginning with 2 tablespoons and adding more if you want a stronger lemon flavor. You don’t want it to be pucker up lemony but you do want the flavor to make itself known.
Ice one layer of the cake. Sprinkle fresh blueberries across the top and add the next layer of cake. Repeat with icing and blueberries. Add the final layer of cake and icing. You can sprinkle the blueberries on top again or, like I did, arrange them in a heart. (Remember, when I said I can’t draw a straight line with a ruler? Be impressed with my ingenuity rather than my skills on my blueberry heart. I lightly pressed a giant heart shaped cookie cutter into the icing and then placed the blueberries on the outline.)
The cake is best served slightly chilled in my opinion but doesn’t have to be.