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Lemon-Blueberry Cake With White Chocolate Frosting
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Cuisine: Dessert
In the Kitchen With . . . / Jane Rodeberg, Marietta:
Lemon-Blueberry Cake With White Chocolate Frosting
Nominated by Kim Collison:
"I have been in a dinner club with five other ladies for seven years. While we all come up with some pretty good dishes every now and then, one of our members shines every time. When Jane Rodeberg is the hostess for our monthly dinner, not only is her food delicious but also the mood she sets in the dining room and place settings are stunning.
"In October, our dinner club was at Jane's home. Her theme was a wine tasting. Each of us brought a wine and a cheese to sample. Her table was elegantly set on her three-season porch. Candles lit the room and a candelabra was hanging from a tree in her yard, creating a warm glow on a fall evening. So that we couldn't see what wine we were tasting, Jane cleverly put each wine bottle in a silk bag adorned with ribbon, nuts or flowers.
"To go along with our wine, cheese and crackers, Janet made smoked salmon crab cakes that were out of this world, along with vegetable crudites and fruit. To top off the wonderful meal, she served a lemon-blueberry cake that we all loved so much, we took extra slices home with us."
Garnish this cake with additional blueberries and lemon slices, if desired. Cake can be made one day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving. This recipe makes a generous amount of icing; don't worry if there is extra.
Hands on time: 40 minutes Total time: 40 minutes Serves: 12
Ingredients:
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FOR THE CAKE:
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups granulated sugar
1/3 fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cups fresh blueberries
FOR THE FROSTING:
11 ounces good-quality white chocolate (such as Lindt or Bakers) finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Instructions:
TO MAKE THE CAKE: Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans.
In a medium bowl, sift flour, salt, baking powder and baking soda and set aside. Using an electric mixer, beat butter until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then add eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk, beginning and ending with dry ingredients. Fold in berries by hand. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, 35 to 40 minutes. Cool cakes in pans on racks.
TO MAKE THE FROSTING: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice and cooled white chocolate.
Turn cakes out onto work surface. Place 1 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.
In a medium bowl, sift flour, salt, baking powder and baking soda and set aside. Using an electric mixer, beat butter until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then add eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk, beginning and ending with dry ingredients. Fold in berries by hand. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, 35 to 40 minutes. Cool cakes in pans on racks.
TO MAKE THE FROSTING: Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice and cooled white chocolate.
Turn cakes out onto work surface. Place 1 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.
Nutrition:
Per serving: 620 calories (percent of calories from fat, 48), 8 grams protein, 76 grams carbohydrates, 2 grams fiber, 34 grams fat, 136 milligrams cholesterol, 268 milligrams sodium.
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