FOOD + ENTERTAINING
12 ounces cream cheese , room temperature
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 .
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 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 .
Recipe from Bon Appétit , July 2000
TIP : Cake can be made one day ahead . Cover with cake dome ; refrigerate . Let stand at room temperature one hour before serving .
SPRING 2023 149