Make a Blueberry Lemon Vintage Cake With Me Cozy and Relaxing Vintage Cake Decorating Video

מצרכים

• LEMON SPONGE
• ▢ 110g Unsalted Butter, softened
• ▢ 30g Oil
• ▢ 180g Caster Sugar
• ▢ Zest of 2 lemons
• ▢ 3 Eggs, room temperature
• ▢ 180g Buttermilk, room temperature
• ▢ 40g Vegetable Oil
• ▢ 30g Fresh Lemon Juice
• ▢ 10ml Vanilla Extract
• ▢ 310g Plain Flour
• ▢ 1g Salt
• ▢ 10g Baking Powder
• ▢ 100g Blueberries
• Preheat the oven to 165°C (329°F). Line three 6-inch cake pans with parchment paper.
• Ensure all ingredients are at room temperature before starting.
• Add the lemon zest and caster sugar to a mixing bowl. Mix together briefly until fragrant.
• Add the softened butter, vanilla with the lemon sugar and cream until light, pale, and fluffy.
• Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
• Add the buttermilk, lemon juice, vegetable oil to the cake batter and mix on low speed until combined.
• Sift together the plain flour, baking powder, and salt and gently fold using spatula. Do not overmix.
• Coat the blueberries with 1 tablespoon of flour and give them a good toss. Add them to the batter and gently fold until just combined.
• Divide the batter evenly among the prepared cake pans.
• Bake for 25–30 minutes or until the tops are lightly golden and a skewer inserted into the centre comes out clean.
• Allow the cakes to cool in the pans f