FOOD + ENTERTAINING
¾ cup (1½ sticks) unsalted butter,
room temperature
2 tablespoons fresh lemon juice
Additional blueberries and lemon
slices (optional, for garnish)
To prepare the cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch diameter cake
pans with 2-inch high sides; line bottoms with rounds of parchment paper.
Sift first 4 ingredients into medium
bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended,
scraping down sides of bowl occasionally. Beat in lemon juice and peel, then
eggs one at a time. Continue to beat
until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries.
Transfer batter to pans.
water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in
large bowl until blended. Beat in lemon
juice, then cooled white chocolate.
Turn cakes out onto work surface. Peel
off parchment. Place one cake layer,
flat side up, on platter. Spread with
1 cup frosting. Top with second cake
layer, flat side down. Spread remaining frosting over top and sides of cake.
Garnish with additional blueberries
and lemon slices, if desired.
TIP:
Cake can be made one day ahead.
Cover with cake dome; refrigerate. Let
stand at room temperature one hour
before serving.
Bake cakes until tester inserted into
center comes out clean, about 40 minutes. Cool cakes in pans on racks.
To prepare the frosting:
Stir white chocolate in top of double
boiler set over barely simmering water
until almost melted. Remove from over
Recipe from Bon Appétit July 2000
SPRING 2016
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