- 1¼ cup all-purpose flour
- 1½ cups sifted cake flour
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ? cup vegetable oil
- ? cup butter flavored shortening
- 1 tsp vanilla bean paste
- 2 tsp lemon juice
- 3 large eggs
- 1½ cups buttermilk (or 1 1/2 cups milk, minus 1 tablespoon + 1 tablespoon lemon juice. Mix together and let sit at room temperature for about two minutes.)
- Zest of one large lemon
- Preheat oven to 325 degrees.
- Prepare two 9-inch round cake pans by spraying with cooking spray and shaking flour around evenly.
- Mix together both flours, baking soda, baking powder, salt and sugar in a medium bowl.
- In a bowl of an electric mixer (or a large bowl if you are using a hand mixer), beat oil, shortening, vanilla bean paste, and lemon juice. Beat until light and fluffy.
- Beat in one egg at a time.
- Fold in the lemon zest.
- Stir in the dry ingredients a little at a time, alternating with the buttermilk.
- Fold in 8 ounces frozen blueberries - washed and floured
- Be careful not to overmix batter.
- Bake at 325 degrees F for 35-40 minutes. Check at 35 minutes.
- Allow to cool for about 10-15 minutes before removing from pans.
- Prepare the lemon curd recipe below.
- Prepare your favorite buttercream recipe, adding 1 tablespoon of lemon juice and 1 tablespoon of finely chopped lemon peel.
- After the cakes are completely cool, spoon a layer of lemon curd on top of the first layer. Top with the over layer.
- Frost with buttercream.
- Decorate with blueberries and lemon slices.
Lemon Curd Filling
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 cup heavy cream 1 cup almond milk or regular milk
- 1/2 tablespoon finely grated lemon zest
- 4 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla bean paste
In a meidum bowl, whisk together egg yolks, sugar, cornstarch and salt. Set aside.
Put a strainer over a bowl.
In a medium-sized saucepan, add heavy cream and other milk. Turn stove top to medium heat until it starts to lightly bubble, stirring occasionally.
Remove bubbling milk from stove top and pour a very thin stream into the egg yolk mixture whisking the entire time. Be very careful not to pour too much in at a time, or else the eggs will scrambled.
Pour this back into the sauce pan and whisk continually until liquid starts to bubble and thicken over medium heat. When this happens, whisk for an additional 30 seconds.
Pour the mixture into the strainer and strain. Immediately whisk butter, vanilla paste, and lemon juice.
Put in the fridge, covered with plastic, until it's set (mine set in about 30 minutes.)