Cake 26: Blueberry Cake with Lemon Cream Cheese Frosting

I saw giant, delicious-looking blueberries at Trader Joe’s this weekend and they looked so fabulous and the price was right so I decided I’d make this week’s cake a blueberry cake recipe. It’s simple, straightforward and delicious. So this is a simple blueberry cake that is great on its own, but I doubled the recipe to make two layers and a lemon curd filling with a lemon cream cheese frosting. I have a long way to go before I’m any good at frosting cakes (even after my cake decorating class) but it was great practice.

Blueberry Cake Recipe Ingredients

  • 1/2 cup butter, softened at room temperature
  • 1/2 cup sugar, plus extra to coat blueberries
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs, separated into yolks and whites
  • 1 1/2 cups flour, plus 1 tablespoon additional
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1 1/2 cups fresh blueberries

Blueberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare an 8- or 9-inch pan. I used my 9″ round pans this week. In a large mixing bowl, blend the softened butter, and the first half-cup of sugar until light and fluffy. Add the salt and vanilla. Then add the egg yolks one at a time and beat until the mixture is creamy. In a separate bowl, combine the first cup and a half of flour and baking powder. Alternate mixing that and the milk into the batter. In a separate bowl, coat the washed fresh blueberries with the one tablespoon of flour. Fold into the batter. In a separate, very clean bowl with very clean mixers, beat the egg whites until soft peaks form. Add the next 1/4 cup of sugar, about a tablespoon at a time, and beat until you get stiff peaks. Fold into the blueberry cake batter with a spatula. Pour the blueberry cake batter into your prepared pan and bake for about 45 minutes, or until your cake tester inserted in the center comes out clean, and the cake springs back when gently pressed.

Lemon Curd Filling Recipe Ingredients

  • 3 eggs
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tablespoon fresh lemon zest
  • 3/4 cup white sugar
  • 1/2 cup unsalted butter, softened to room temperature

Lemon Curd Filling Recipe Directoins

Whisk the eggs, sugar and lemon juice together in a stainless steel bowl double boiler with simmering water. Stir constantly until the lemon curd mixture thickens (about 10 minutes). Remove the lemon curd mixture from the heat and press through a fine mesh strainer to get rid of lumps. Whisk the softened butter into the lemon curd mixture until it’s completely melted, then add the lemon zest. Cover and refrigerate immediately until you need it. Cook and chill longer to get a thicker lemon curd.

Lemon Cream Cheese Frosting Recipe Ingredients

  • 8 ounces of cream cheese, softened at room temperature
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Lemon Cream Cheese Frosting Recipe Directions

Beat the cream cheese and butter together in the kitchen mixer. Add the powdered sugar in 2 or 3 additions. Blend in the vanilla and lemon juice. Add more lemon juice in small increments as needed to get a more spreadable texture if you need to. This makes enough lemon cream cheese frosting to ice a two-layer cake if the layers are about 1.5″ to 2″ tall.

Cake 25: Cardamom Coffee Cake

I know my friend Vidhya is looking forward to this recipe because of the cardamom. She is quite the baker and cook herself, and she never ceases to impress. Vidhya, I hope you can veganize this one! I also hope it lives up to your caliber of baking and cooking. 🙂 Also, the cardamom cake recipe means I’ve baked a cake with each of the challenge ingredients you all voted on so far except for persimmon – but rest assured, I’ll make that, too.

A little baking tip for you fellow bakers out there. One of the biggest rules I learned from The Cake Bible that my sister-in-law got me for my birthday is not to overbeat the cake batters. I use the paddle attachment instead of the whisk attachment in the KitchenAid, and I only beat as much as it takes to incorporate the ingredients. Also, the book suggests to sift all the dry ingredients together – even if the recipe doesn’t say so. So I use the flour sifter I got from mom-in-law a while back to incorporate my flour, sugar, baking powder, baking soda, etc. these days. I have really changed my ways and started planning ahead so I can pay better attention and get my timing right. These two changes have helped lead to lighter, fluffier, softer, tastier cakes!

This one turned out so neat. I love a good coffee cake, but the cardamom adds such an interesting and unique twist.

Cardamom Coffee Cake Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar, and an additional 4 tablespoons or so of brown sugar (flexible)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1.25 teaspoons baking soda
  • 0.75 teaspoon cardamom (I used Guatemala ground cardamom from Penzey’s)
  • 0.25 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon cinnamon (I used China Tung Hing Cinnamon from Penzey’s)
  • 0.25 cup chopped walnuts

Cardamom Coffee Cake Recipe Directions

Preheat your oven to 350 degrees, and prepare a round bundt pan or tube pan. I line the bottom with parchment paper and use non-stick cooking spray to prepare my pans lately, but cutting out an o-shaped piece of parchment paper seemed like a pain, so I just sprayed generously. In a large bowl, cream the softened butter and the brown sugar together until they are light and fluffy. Add the vanilla, and then the eggs one at a time. Sift the dry ingredients together in a separate bowl. Add the dry ingredients mixture and the sour cream a bit at a time, alternating. You should start and finish with the dry ingredients mixture. Set your cake batter aside, and in another bowl mix together the cinnamon, 1/4 cup of brown sugar and the chopped walnuts to create your nut mixture. Pour about half of your cardamom coffee cake batter into the pan, layer on about 2/3 of the nut mixture, then the last half of the batter, then the last half of the nut mixture (I kind of mushed the last part of the nut mixture into the batter with my spatula, don’t know why – but it turned out great). This can bake for about 1 hour in your 350-degree oven, but it wouldn’t hurt to check starting at about 45 minutes. You should have a lovely brown color on top, the cake should spring back when lightly pressed, and your skewer tester should come out dry when inserted in the middle. Cool for about 20 minutes, then run a knife around the edge of the tube pan and remove from pan to finish cooling completely.

Cake 24: Lemon Lavender Cake

After 24 weeks of baking cake recipes, I am just about tired of looking at cake, not gonna lie. I’m mostly just tired of the rich, creamy, chocolatey, gooey ones at this point in the exercise. I needed something lighter, fluffier and fruitier. Also, I needed to incorporate one of the ingredients you all recommended when I let you vote on the next ingredient – so I chose lavender because it’s a beautiful herb and  goes dandily with lemon, right?

Luckily Penzey’s had lavender from France in stock today. They keep it behind the counter, I noticed. When I asked the nice lady why (I could see saffron, the most expensive spice in the world, to be hidden behind the counter – but not lavender) she said it’s because it’s a “by request only” herb, that they don’t carry in their catalog and sometimes don’t even have in stock.

Also, please notice the extra-awesome plate I got from Urban Outfitters and say nice things about it. Kthx. This is easily one of my top three favorite cakes I’ve made so far – it turned out absolutely perfect, moist, sour from the lemon but delicate and sweet with lavender and powdered sugar – phenomenal cake. I present to you, lavender lemon cake!

Lavender Lemon Cake Recipe Ingredients

  • 3 large lemons (yields 2 tablespoons of lemon zest, 0.25-cup lemon juice)
  • 1.75 cups all-purpose flour
  • 1.25 teaspoons baking powder
  • 1 teaspoon salt
  • 0.5-cup butter, softened
  • 2 tablespoons lavender
  • 1.25 cups sugar
  • 3 large eggs
  • 2/3-cup milk
  • 1.5 tablespoons lemon extract
  • 2/3-cup ground almonds

Lavender Lemon Cake Recipe Directions

Preheat the oven to 325 degrees and prepare a springform pan. I lined the bottom with a circle of parchment paper and sprayed it with non-stick spray tonight. Zest the lemons until you have about 2 tablespoons of lemon zest to work with. Then juice the lemons to get about a half cup of fresh lemon juice for your glaze and set aside. Grind almonds in a food processor. (I’m not sure that nuts are its intended purpose, but I used the new Food network spice grinder my mom got me and it worked amazingly.) In a large bowl, sift together the flour, baking powder and salt, then whisk together gently just until mixed. In a separate bowl, combine the softened 0.5-cup of butter, lavender and sugar and beat (I used the KitchenAid with the paddle attachment) just until combined. Mix in the eggs one at a time on a low speed, just until blended – don’t overbeat. Add the dry ingredients mixture in about three parts, alternating with the milk. Mix in the lemon extract, lemon zest and ground almonds at the end. Always beat just until mixed – do not over-beat. Bake in your 325-degree oven for about 45 minutes, or until your cake tester (toothpick, skewer, knife, whatever) comes out clean. I used a smaller springform pan than I usually do, so it was thicker and I had to bake it about 10 minutes longer for it to set properly. You should get sort of a golden brown top that springs back when you press gently on it.

Lemon Glaze Recipe Ingredients

  • 0.25-cup lemon juice
  • 0.25-cup sugar

Lemon Glaze Recipe Directions

Heat the lemon juice, and sugar in a small saucepan over medium-high heat, and stir until the sugar is completely dissolved. (I used the extra lemon juice in my water for the rest of the night. I do love lemon water!) Gently poke some small holes in the top of the cake. Lightly brush the lemon glaze over the lavender lemon cake in the pan. Cool the cake in the pan for about 20 minutes. Carefully run a clean, sharp knife around the edge of the pan and release the outer ring. Let the cake finish cooling completely. When it is completely cooled, just prior to serving, dust with sifted powdered sugar, and garnish with a few lemon peel curls and fresh lavender in the center, if you like.

Cake 23: Bailey’s Irish Cream Cheesecake with Pretzel Crust and Stout Beer Chocolate Glaze

My husband, Luke, came up with this wonderful cake idea. The challenge ingredient this week was “pretzels.” So naturally I gravitated to a pretzel crust. But then I got stuck. I’ve already made a turtle cheesecake, which would probably be fantastic with a pretzel crust, but no duplicates in the 52 Cakes Project! So Luke thought of something brilliant. Beer and pretzels go together – in bars, anyway. Well, they can go together in cheesecake, too. I think this counts as an “Irish car bomb cheesecake recipe” since it’s got stout Irish beer and Bailey’s Irish Cream liqueur in it.

Pretzel Cake Crust Recipe Ingredients

  • 1 cups crushed pretzels
  • 2/3 cup butter, softened
  • 1.5 tablespoons brown sugar

Pretzel Cake Crust Recipe Directions

Preheat your oven to 350 degrees. Mix together the crushed pretzels, butter and brown sugar. (Save some of the bigger chunks of crushed pretzel to garnish the cake!) Press the pretzel crust mixture into the bottom of a prepared springform pan. Bake the pretzel crust for about 10 minutes and then let it cool completely while you work on the rest of the cheesecake. Put it in the refrigerator to chill the crust and pan.

Bailey’s Irish Cream Cheesecake Recipe Ingredients

  • 1 8-ounce package of cream cheese, softened to room temperature
  • 0.75 cup sugar
  • 3 large eggs
  • 1/3 cup Bailey’s Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • 3 ounces white chocolate, chopped

Bailey’s Irish Cream Cheesecake Recipe Directions

In an electric mixer with the paddle attachment, beat the softened cream cheese and sugar until smooth. In a separate bowl, whisk the eggs, Bailey’s Irish Cream liqueur and vanilla extract just until blended. Beat into the sugar and cream cheese mixture. Chop the white chocolate and fold into the filling with a spatula. Pour the Bailey’s Irish Cream cheesecake batter into the chilled springform pan. Bake about 50 minutes, or until the center of the cheesecake is set. Cool on a wire rack.

Chocolate Stout Beer Glaze Recipe Ingredients

  • 2 ounces dark chocolate, chopped
  • 0.25 cup stout beer
  • 3 tablespoons unsalted butter, softened
  • 2 ounces cream cheese
  • 0.25 cup cocoa powder
  • 0.5 teaspoon vanilla extract
  • 1.5 cups powdered sugar

Chocolate Stout Beer Glaze Recipe Directions

Melt the butter and chocolate with the Irish stout beer over low heat. In a separate bowl, whisk the cream cheese, vanilla and cocoa powder until smooth. Alternate adding the beer and chocolate mixture and the sifted powdered sugar until smooth.

Garnish with salted peanuts and chunks of crushed pretzel or small pretzel sticks.

Easy, Plain White Cake Recipe

This recipe is for Andy, whose kiddo’s baptism is coming up. And he’s been strictly forbidden from making a plain white cake out of a box. So just for you, Andy, a recipe for plain, white cake. You can also use any of the buttercream frosting recipes on the site to ice the cake! You won’t believe how easy making this cake and the buttercream frostings really are. Make sure to take pictures and let us know how it turns out!

Plain White Cake Recipe Ingredients

  • 1 cup white sugar
  • 0.5 cup (2 sticks) butter, room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1.5 cups all-purpose flour
  • 1.75 teaspoons baking powder
  • 0.5 cup milk

Plain White Cake Recipe Directions

Preheat the oven to 350 degrees. Grease and flour, or spray with Pam, a 9″ round or 9″ square cake pan. In one bowl, cream the room temperature butter and sugar. Beat in the eggs one at a time, then the vanilla. In another bowl, sift together the flour and baking powder. Add it to the liquid ingredients about 1/3 at a time. Stir in the milk just until the batter is smooth and uniform. Pour into your prepared cake pan. Bake for a half hour or so at 350 degrees, or until a toothpick inserted into the center of the cake comes out clean. You can tell when your cake is done when you press down on it lightly and it springs back, and when it starts to pull away from the edges of your pan a bit.

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