You can’t go to a farmer’s market this time of year without smelling all of the wonderful flavors of summertime. Strawberries and cherries and peaches, oh my! I can’t believe I’m writing this, but up until a year ago, I didn’t really like one of the best summer flavors of all: lemon. I used to associate lemons strictly with cleaning products and never delicious desserts. BUT then I tried the Lemon Blueberry Cake from Sally’s Baking Addiction, and OMG. Game. Changer.
I made this cake for the first time last Fourth of July and it was a hit. It’s the kind of cake that is so light and so rich at the same time, and every bite tastes like summer because of the super fresh ingredients. Sally ices her cake with cream cheese icing, which I’m sure tastes divine with the lemon and blueberry flavors and lightens up the dish. I chose to ice the cake with lemon buttercream instead and filled the cake with lemon curd (one of my newest obsessions!). You’ll find my recipes for lemon curd and lemon buttercream below.
I’m so excited about this post, not only because this cake is DELISH, but because it’s the first time I collaborated with a vlogger to shoot a how-to video! I met Carly from Carly’s Corner through my friend Joy and we decided it would be fun to work together on a cake decorating video. Carly has a BOMB kitchen. Seriously, after I showed a few people the photos from the shoot, no one cared about my cake, they just wanted to know if that was my kitchen in the photos. And I gotta say, I WISH! She also had this amazing lights, camera, action set-up when I got to her house. Color me impressed.
In the video with Carly, we chat about my favorite way to assemble a 3-layer cake. I’ve heard so many people talk about how stressful it can be to make a layer cake, but I find them easier to make than cupcakes. The most stressful part for me is the 2 seconds after you flip your cake pan onto a cooling rack and pray that the cake slides out of the pan in one piece. After that’s done, the rest is easy!
Here are a few of the products that I’m using in the video. I gotta say, the turntable and the wide Wilton cake decorating tip were serious game changers for me. They make decorating so much easier.
*Disclaimer: The above links are Amazon affiliates links. When you click and make a purchase via these links, I make a small commission at no additional cost to you. I only recommend products that I have tested and loved, regardless of whether or not I receive a commission.
Now that you’ve learned some tips and tricks for decorating, let’s talk about the recipes! As I mentioned, this cake recipe is from Sally’s Baking Addiction, my all-time favorite baking blogger. Head on over to her site for the recipe and lots of baking tips for this cake. She’s the best!
As for the lemon curd and lemon buttercream recipes, please find them below! Don’t forget, your cake must be 100% cooled before you begin assembling. Happy baking!
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/2 cup freshly squeezed lemon juice (about 3 lemons)
- 3 tbsp freshly grated lemon zest
- 6 egg yolks
- 1 cup unsalted butter
- 2 tbsp freshly grated lemon zest
- 3 tbsp freshly squeezed lemon juice
- 4 cups powdered sugar
- In a saucepan, melt butter over medium heat.
- While butter is melting, beat egg yolks in a separate bowl until smooth.
- Add egg yolks, sugar, lemon juice and zest into the saucepan with the butter.
- Whisk mixture constantly for about 5 minutes. Do not let the mixture come to a boil. If it begins to boil, turn down the heat slightly.
- While whisking, the curd will begin to thicken. Once the curd has thickened to the point where it will coat the back of a spoon, remove from heat and let cool.
- Beat butter in mixer until light and fluffy, about 1 minute.
- Slowly add powdered sugar to butter, 1 cup at a time.
- Once 2 cups of sugar have been added, pour in lemon juice and zest.
- Continue to slowly add sugar.
- Beat icing for about 1 minute. Consistency should be firm, but not too stiff. If stiff, add one tbsp water and beat for 30 seconds.