Description
A zesty lemon-blueberry sponge cake with a moist texture and tangy buttercream, perfect for spring or summer gatherings. Features a layered, visually appealing design and balanced flavors.
Ingredients
- 2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (120ml) whole milk (room temperature)
- 1/2 cup (120g) sour cream (room temperature)
- 3 egg whites
- 3 fresh blueberries (1 1/3 cups for coating, 1 1/2 cups for swirl)
- 1 tablespoon vanilla extract
- Juice and zest of 1 lemon
- 3/4 cup + 1 1/2 cups unsalted butter (room temperature), separated
- Non-dairy milk or Greek yogurt (optional substitutions)
- Vegan butter or aquafaba (optional substitutions)
- 100g cornstarch (optional gluten-free adjustment)
- 1/3 cup powdered sugar (optional, for buttercream)
Instructions
- Butter and flour three 6-inch round cake pans. Wrap with damp cake strips.
- Combine milk, sour cream, egg whites, lemon juice, zest, and vanilla in a bowl.
- Sift flour, 1 2/3 cups sugar, baking powder, and 1/2 tsp salt into a second bowl. Remove 1
- tbsp flour.
- Toss 1 tbsp flour with 1 1/3 cups blueberries. Set aside.
- Beat 3/4 cup butter until creamy. Gradually add flour mixture until sandy.
- Mix in wet ingredients, then fold in flour-coated blueberries.
- Divide batter into cake pans. Bake at 350°F until golden (30 mins). Cool.
- For buttercream: Beat 1 1/2 cups softened butter with 1/4 tsp salt. Gradually add powdered
- sugar and mix until smooth. Add lemon juice/zest for flavor.
- Glaze warm cakes with 1 1/2 cups blueberries and 1 tbsp cornstarch. Let set, then layer with
- buttercream and freeze 10 mins before slicing.
Notes
- Freeze glaze under cake for striking presentation.
- For dairy-free, use vegan butter and Greek yogurt.
- Cornstarch in glaze ensures smooth texture.
- Refrigerate for 30 mins after assembly for cleaner slices.