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Categories:
butter sugar lemon peel eggs flour flour sour cream blueberries Lemon Buttercream butter lemon peel lemon juice powdered sugar
Viewed: 50 - Published at: 6 months agoIngredients
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 2 tbsp finely grated lemon peel
- 4 None eggs
- 2 cups flour
- 1/4 cup self-rising flour
- 3/4 cup sour cream
- 1 cup fresh or frozen blueberries
- None None FOR THE LEMON BUTTERCREAM
- 6 tbsp (3/4 stick butter, softened
- 2 tsp finely grated lemon peel
- 1 tbsp lemon juice
- 1 cup powdered sugar, sifted
Method
- Preheat the oven to 325°F. Grease and flour two 8-inch cake pans.
- Beat the butter, granulated sugar and lemon peel in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until combined. Stir in 1/2 of the sifted flours and 1/2 of the sour cream. Stir in the remaining flour and sour cream until smooth. Fold in the blueberries. Spread evenly in prepared pans.
- Bake for 45-55 mins or until a toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on a wire rack.
- For the lemon buttercream, beat the butter, lemon peel and juice, and 1/2 of the powdered sugar in a medium bowl with electric mixer until light and fluffy. Add the remaining sugar and beat for a further 5 mins. Spread over the cooled cakes.
