This is the kind of cake that makes me very happy!
Lemon layer cake with Blueberry compote and Vanilla Bean butter cream!
It makes for a perfect Spring or Summer celebration cake-
When you are needing a little change from chocolate or vanilla cakes or just want something with a little more "grown up" flavor this is the way to go.
Now if your not a fan of blueberries you could easily do a raspberry or strawberry filling instead. The lemon cake layers are a pretty delicate lemon flavor so switching up the middle compote will compliment most any fruit flavor. In the frosting recipe I used my newest favorite baking item I just bought, Vanilla Bean Paste. It adds not only a wonderful vanilla flavor but also enhances the look of the frosting with little specks of vanilla. If you don't have the paste just use pure vanilla extract and it will work too!
This was for a special birthday so I ended up doubling my recipe and making a three layer cake, I froze the extra layer to use at a later date. If you decide to just make a two layer I would still make the same amount of compote but just spread it on thicker, more is always better in my book!
gluten free, vegan and top 8 allergy free...........
Lemon Cake: recipe found ( here ) Using 2-8 inch round cake plans and reducing bake time to 25 minutes.
*I doubled the cake recipe to make a 3 layer (I froze the fourth)
3 Cups Blueberries (fresh or frozen)
1/4 tsp Crystallized Lemon Powder (or 1/2 TB Lemon Juice)
1/2 Cup Organic Sugar
Place all of the ingredients into small saucepan and cook on medium heat (a low boil) and reduce by 1/2. This will take about 15-20 minutes depending on your heat. Cook completely before using on cooled cake. If needed, place in refrigerator to speed up process.
Vanilla Bean Butter Cream:
1 1/2 Sticks Butter Substitute ( I use Earth Balance Soy Free)
*if you use the tub of butter substitute use 1/2 Cup + 1/4 Cup and use less milk substitute
1/2 Cup + 1/4 Cup Spectrum Shortening
dash of salt
4 1/2 Cups Organic Powdered Sugar
2 TB Vanilla Bean Paste (or pure vanilla extract)
2 TB + 2 tsp Milk Substitute - I use Coconut (carton) Milk
In large mixing bowl with paddle attachment combine butter, shortening and salt. Mix on medium speed until soft and well blended, 1 to 2 minutes. Add in powdered sugar, vanilla and milk substitute and mix on medium high until fluffy, 2-4 minutes. Use on cooled cake.
To Assemble Cake:
Once cake and compote has cooled completely, place one cake layer on a cake plate/stand and spread a thin layer of frosting before placing 1/2 of compote on layer (this will keep the cake from getting soggy) and repeat with next layer. Place top layer on and poke two wood skewers into cake from top to bottom to hold cake into place and frost with the rest of the butter cream. I normally leave the wooden skewers in until right before cutting to help avoid any "sliding" of the cake. The cake can be refrigerated but is served at room temperature, so be sure to remove 30 minutes to 1 hour before serving. Enjoy!
Save image to computer and print!
|This is the first layer with a thin layer of icing and then half of the|
blueberry compote on top of that. This will keep the cake
from getting soggy from the fruit.
|Getting ready to frost!|
|I always use two wooden skewers before icing to keep the cake|
in place and avoid any sliding of layers. You can just frost
around the skewers and remove them just before cutting.
|One handy trick is to place strips of parchment around the bottom of|
the cake before assembling so your cake stand/plate keeps clean and crumb
free. Just remove once you are done frosting and decorating.
|You can see the beautiful specks of vanilla bean!|
|This is what happens when you wait to take a picture.....all gone! ooops-|
Also shared at: Allergy Free Wednesday, Waste Not Want Not Wednesday, Full Plate Thursday, Fat Tuesday, Totally Talented Tuesdays, Create Link Inspire, Tasty Tuesday, Full Plate Thursday, Gluten Free Fridays, Foodie Friday,