Making this cake will leave the beautiful aroma of fresh lemon zest in your kitchen for DAYS! So, what are you waiting for? Hop to it!
My inspiration for this cake came from Preppy Kitchen, one of my favorite cake decorators on the interwebs. My challenge, though, was converting a 6-inch cake tin recipe to a 9-inch cake tin recipe. Harder than it looks. Basically, I attempted adding 1.5x of all of the ingredients, across cake, icing, and the blueberry reduction. The cake appeared to be going smoothly until of course, I pulled it out of the oven and I had some dense pancake-looking creations. Although I loved the flavors combined in this recipe, I decided to take a different route - one that I knew would be safe for a 9-inch recipe. Hence, why I switched gears and found Sally's Baking Addiction's take on this summery cake. The one thing I would change: sticking with egg whites rather than the whole egg. I noticed Preppy Kitchen's recipe resulted in this beautiful, opaque white cake color - almost like a blueberry muffin. The second recipe was yellow-ish, which while still delicious, appeared to be more dry and crumbly. To each their own! DEFINITELY recommend waiting until most of the dairy products are room temp before baking. Something I have been learning along the way.
As for the icing, I stuck with Preppy Kitchen's and loaded it with the lemon zest. I didn't have lemon extract on hand, which I was reading other people have used. Honestly, I thought the lemon zest alone in the icing was the perfect blend of tangy and sweet! I am still trying to figure out how to use the icing with the star tips and at the right temperature. Welcoming any tips and tricks from you cake decorators out there!
And last but not least, the topping of frozen blueberries: my favorite part :) A perfect treat for any summer occasion!
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