High Altitude Lemon Blueberry Layer Cake
This high altitude lemon blueberry layer cake starts with three layers of soft lemon cake, made with fresh lemon zest and lemon juice. The cake is frosted with fluffy blueberry buttercream, and decorated with fresh lilacs.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 8 inch round cake pans (x3)
Ingredients
Cake
- ½ cup lemon juice, fresh or bottled
- 1 cup whole milk
- 2 cups granulated sugar
- zest of 2 small lemons
- 2 ¾ cups cake flour, fluffed, spooned and leveled
- 2 tsp baking powder
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 large eggs
- 2 large egg whites (save the extra yolks for another use)
- ½ cup sour cream
- 1 cup vegetable oil
- 1 tsp vanilla extract
Buttercream
- 2 cups unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 tbsp meringue powder (optional)
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp vanilla extract
- 4-6 tbsp blueberry jam
- 2-3 tbsp milk, if needed
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line three 8-inch cake pans with circles of parchment paper in the bottoms of the pans, and spray the paper with non-stick spray. The baked cakes are sticky, and you should not skip this step of lining your pans with parchment paper.
- In a measuring cup, stir together the lemon juice and milk; set aside for about 15 minutes to let the milk curdle.
- Measure the sugar into a large bowl, and zest the lemons over the sugar. Use your fingers to rub the lemon zest into the sugar to really infuse the lemon flavor.
- Set a fine mesh strainer over the sugar, and sift in the flour, baking powder and salt, then whisk together the dry ingredients with the lemon sugar.
- To the dry ingredients, add the lemon juice/milk mixture, eggs, egg whites, sour cream, oil, and vanilla. Whisk until smooth, about 30 seconds.
- Divide the batter between the pans. Bake for 28-32 minutes, until a cake tester in the center of the cakes comes out clean and the tops spring back when lightly touched. Set the pans on a wire rack, cover with a clean kitchen towel, and cool completely before frosting.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for one minute until smooth. Scrape the bowl down. With the mixer on low, add the powdered sugar, meringue powder and salt, mixing to combine. Add the vanilla.
- Beat on medium high for about 5 minutes, scraping the bowl down occasionally, until very light and fluffy. Add the jam (if the jam is chunky, you can blitz it first in a small food processor or ninja to smooth it out), and mix on low for one minute. Add the milk, only if needed for desired consistency.
- Remove the cooled cakes from the pans. Fill and frost the cooled cakes with the buttercream.
Video
Notes
- I’ve only made this recipe using cake flour, and it produces a very light, fluffy cake. All-purpose flour will not give you quite the same result, but should still be fine. Be sure to sift the flour to get out any lumps.
- It’s a good idea to set out your dairy products (eggs, milk, sour cream) an hour or two before you mix your batter, to let them come to room temperature. Large eggs can vary in size, but they should average about 1/4 cup each in volume; three large eggs plus two whites should fill one cup. If your eggs are on the small side, add another to get a full cup.
- Lemons also can vary in size, as well as how much juice they contain. You might need 4 small lemons to get 1/2 cup of juice for the cake batter.
- These cakes are extremely light and fluffy, and will stick to your cake pans if you don’t line them with parchment paper. Take this extra step to ensure easy release.
- For a Lemon Poppyseed Cake, add two tablespoons poppy seeds to the dry cake ingredients.
- To add even more tart lemony goodness, you can spread a bit of lemon curd between each cake layer, or you can add a layer of blueberry jam between the cakes.
- Be sure to review my Baking FAQs for my other tips on cake baking.
- This cake will stay moist for days if stored in an airtight container or cake carrier.
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