For the cake
- 2 cups (280 g) all motive gluten loose flour (I used my Better Than Cup4Cup combo)
- 1 teaspoon xanthan gum (miss if your combo already consists of it)
- 1/4 cup (36 g) cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- three/4 teaspoon kosher salt
- 3/four cup (one hundred fifty g) granulated sugar
- Zest of 2 lemons, finely grated
- 1/2 cup (109 g) packed mild brown sugar
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 3 eggs (180 g, out of shell) at room temperature, crushed
- 1 teaspoon pure vanilla extract
- 1/four cup (2 fluid ounces) freshly-squeezed lemon juice (from approximately 2 medium-size lemons)
- three/4 cup (one hundred eighty g) bitter cream, at room temperature
- 1 1/four cups (one hundred fifty g) clean blueberries, tossed with 1 teaspoon cornstarch
Lemon Buttercream Frosting
- sixteen tablespoons (224 g) unsalted butter, at room temperature
- three 1/2 to four cups (four hundred to 460 g) confectioners’ sugar
- half teaspoon kosher salt
- three to 4 tablespoons freshly squeezed lemon juice (from approximately 2 medium-length lemons)
Rich Lemon Glaze
- 2 to 2 half cups (230 to 290 g) confectioners’ sugar
- 1/eight teaspoon kosher salt
- three tablespoons freshly squeezed lemon juice (from approximately 1 huge lemon)
- 2 tablespoons (28 g) unsalted butter, at room temperature
- More sparkling blueberries for redecorating
- First, make the cake. Preheat your oven to 350°F. Grease and line 9-inch square (or spherical) cake pans and set them apart. In a massive bowl, area the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and granulated sugar, and whisk to mix well. Add the lemon zest, and whisk into the dry components to make certain that the lemon zest isn’t clumped. Add the brown sugar and whisk again, working out any lumps. Create a properly inside the middle of the dry elements and upload the butter, eggs, vanilla, lemon juice and sour cream, blending to combine after every addition. The batter may be thick. Add the blueberries tossed in cornstarch, and fold carefully into the batter until the blueberries are flippantly distributed at some stage in. Divide the cake batter flippantly the various two organized pans and spread into a fair layer. Place in the center of the preheated oven and bake until a toothpick inserted inside the middle of each cake comes out smooth (20 to twenty-five minutes), rotating once throughout baking. Remove from the oven and permit to chill in the pans for 10 mins earlier than shifting to a cord rack to cool absolutely.
- While the cakes are cooling, make the buttercream frosting. Place the butter inside the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand-held mixer) and beat on medium speed till the butter is mild and fluffy. Add 3 half cups of the confectioners’ sugar and the salt, and mix on low speed till the sugar is absorbed into the butter. Increase the rate to medium-high, add the salt and lemon juice, and keep to conquer till the frosting is light and fluffy (about 3 minutes). Add more confectioners’ sugar via the tablespoon as important to deliver the frosting to a thickly spreadable consistency.
- Assemble the cake. Invert one of the cooled cakes onto a cake stand or other serving platter, and unfold all of the buttercream frosting into one thick, even layer on top. Invert the second cake on top of the frosting and press down calmly on top.
- Make the lemon glaze. In a medium-length bowl, location 2 cups of the confectioners’ sugar and the salt, and whisk to mix nicely. Add the lemon juice and the butter, and mix to mix. Add more confectioners’ sugar as vital to create a totally thickly pourable glaze. Pour the glaze on top of the layer cake and spread into an even layer on top, permit it to drip down the edges. Scatter a few more clean blueberries on top of the glaze. Allow to set both at room temperature or inside the fridge earlier than cutting and serving. For easy slices, chill the cake before slicing.