• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    25 minutes
  • Serves
    8

Equipment: Pre-Cut Parchment Paper Rounds

Cake Ingredients

1⅔ cup (180 g) cake flour

1 cup (198 g) granulated sugar

2 teaspoons (8 g) baking powder

1 teaspoon kosher salt

1 tablespoon (4 g) lemon zest

A scant ½ cup (100 g) full fat buttermilk (just under ½ cup--remove about a tablespoon)

A scant ½ cup (100 g) vegetable oil (just under ½ cup--remove about a tablespoon)

2 eggs

1 teaspoon lemon extract

Whipped Cream Ingredients

¾ cup (173 g) heavy whipping cream

1 tablespoon (12 g) granulated sugar

2 tablespoons (40 g) blueberry jam

½ cup (95 g) fresh blueberries

Powdered sugar, for topping (optional)

Preparation

Preheat the oven to 350°F (180℃). Use vegetable oil, shortening, or baking spray to lightly grease two 6-inch cake pans, then line the pans with 6-inch round Kana Pre-cut Parchment Paper.

In a medium bowl, mix together the flour, sugar, baking powder, salt, and lemon zest, rubbing the zest into the flour mixture with your fingertips to release oils until well combined. Set aside.

In a medium bowl, whisk together the buttermilk, oil, eggs, and lemon extract until well blended.

Add the wet ingredients to the dry ingredients and gently mix in with a rubber spatula just until no dry streaks remain. Do not over mix!

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, 20-25 minutes in 6 inch pans, a bit longer in a 9 inch pan.

Cool the cakes on the rack for 5 minutes before running a thin knife or offset spatula around the edge and flipping cake out of the pan. Remove the parchment rounds and cool completely.

Right before serving the cake, prepare the whipped cream: whip heavy cream and sugar until soft peaks form. Gently fold in the blueberry jam.

If both cakes have very domed tops, trim the top to flatten one of them (enjoy that piece as a snack). Place the flat cake on a plate or cake stand. Spread half of the whipped cream over the top, leaving a half inch of space around the edge. Place half of the blueberries over the whipped cream, then top with the second cake, gently pressing down. Spread the remaining whipped cream over the top, dust with powdered sugar, if desired, then place remaining blueberries on top. Serve immediately.

Lemon cake with blueberry whipped cream

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Julia Estrada

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