Wednesday, May 28, 2014
Lemon Pound Cake with Blueberry Cream Cheese Frosting Decorated with Sugared Blueberries
IN HONOR OF THE RETREAT I ATTENDED last week (Camp Bluebird), to celebrate summer, my favorite season, and to debut the kooky and festive cake stand that followed me home from an estate sale, I present you with Lemon Pound Cake with Blueberry Cream Cheese Frosting decorated with sugared blueberries.
Several steps were involved in making this cake, including zesting and juicing fresh lemons, preparing a lemon syrup, pureeing and straining fresh blueberries, and making sugared blueberries so they can be set aside to dry. Those are details I like to go ahead and put behind me before even beginning the cake baking process.
The butter, eggs, buttermilk, and cream cheese all need time to come to room temperature so plan accordingly. The cake layers need time to cool completely before frosting.
To make sugared blueberries, rinse and dry fresh, plump blueberries. Beat one egg white along with a teaspoon of cold water until very frothy, but not stiff. Pour as many blueberries as you want for decorations into the egg white mixture. Roll each blueberry, individually, in sugar and set onto a board to dry for at least 2 hours.
For blueberry puree, blend about 8 ounces of fresh blueberries in a blender. Strain out the solids in order to make a completely smooth frosting. Use leftover blueberry puree for making smoothies.
Lemon Pound Cake
1/2 pound (2 sticks) butter, room temperature
2 cups sugar
4 eggs, room temperature
1/3 cup grated lemon zest
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour 2 (8-inch) cake pans.
Cream butter and sugar, with electric mixer, until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. Add the flour and buttermilk alternately to the batter, beginning and ending with the flour. Blend in vanilla.
Divide the batter evenly between the prepared pans and smooth top. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Turn out onto cooling racks set over wax paper.
While cakes are baking, make a lemon syrup by combining 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan. Cook over low heat until the sugar dissolves. Spoon over the cakes on the cooling racks, then let the cakes cool completely before frosting.
Blueberry Cream Cheese Frosting
8 oz. (1 stick) butter, softened
8 oz. cream cheese, softened
3 Tbsp. blueberry puree
1 tsp. vanilla
pinch of salt
4 cups powdered sugar, as needed
Whip butter and cream cheese with an electric mixer until very pale and creamy, about 8 minutes. Mix in blueberry puree and vanilla. Add powdered sugar, 1 cup at a time, and beat well until fluffy. If the frosting is too stiff add a little blueberry puree; if too thin, add more powdered sugar. Use about a cup of frosting between the cake layers and the remaining for the top and sides of the cake.
My frosting was a little more oozy than I usually like it because I was trying to achieve a vibrant blueberry color. I used more puree and less sugar than I would have used if I'd wanted to pipe frosting onto the cake.
Decorate with sugared blueberries.