Easy Lemon and Blueberry Layer Cake
An easier take on Saku's Lemon and Blueberry Vertical Layer Cake from Great British Bake Off ™ Series 14. The rolled sheet sponge and gravity-defying spiral become three straightforward round layers, the cooked-from-scratch blueberry reduction becomes a spoonful of good blueberry jam, and the parent's two icings collapse into a single sharp lemon cream-cheese frosting — blueberry-rippled between the layers, smooth lemon on the outside. Same bright lemon-and-blueberry flavour, a fraction of the work and time.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- FOR THE LEMON SPONGE
- unsalted butter, softened
- caster sugar
- large eggs, room temperature
- self-raising flour
- baking powder
- fine salt
- Finely grated zest of 3 lemons
- vanilla extract
- milk, if needed
- FOR THE LEMON CREAM-CHEESE FROSTING
- icing sugar, sifted
- full-fat cream cheese, cold and well-drained
- Finely grated zest of 2 lemons
- of fine salt
- lemon juice, to taste
- FOR THE FILLING AND TO FINISH
- good-quality blueberry jam or conserve, divided
- A handful of fresh blueberries
- A curl of lemon zest
- EQUIPMENT
- × 20cm round cake tins
- Parchment paper
- Electric whisk or stand mixer
- Wire cooling rack