FOR THE DOUGH
|
1 packet |
|
|
2 |
eggs/flax egg (see package for instructions) |
|
1/3 cup |
|
|
2/3 cup |
milk or oat milk |
|
3 cases |
lemon zest |
|
2 cases |
lemon juice |
|
2½ cups |
fresh blueberries |
1. Preheat the oven to 350 F..
2. Grease and flour two 7-inch cake pans.
3. Beat together for 5 minutes at medium speed all the ingredients except the zest and the blueberries.
4. Stir in lemon zest and blueberries.
5. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE GLAZE
|
1 cup |
butter or vegan butter |
|
1 cup |
dietary fat or vegan equivalent |
|
6 cups |
icing sugar |
|
1 case |
pure vanilla extract |
|
1 pinch |
salt |
|
2 cases |
milk or oat milk |
|
|
1. Beat butter and shortening together on medium-high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency is reached, adding more milk if necessary.
4. Form a paste with the yellow food coloring and 1 teaspoon of water and add to the frosting. Beat until desired color is reached.
(You can freeze the remaining frosting for another time)
FOR GARNISH
|
½ cup |
blueberries |
|
1 bedroom |
lemon juice |
|
2 cases |
sugar |
|
|
Lemon zest and lemon slices to garnish |
1. Roll the blueberries in the lemon juice, then the sugar.
2. Freeze for 1 hour
3. Frost the cake as desired and garnish with sweet blueberries, lemon zest and lemon slices.
Good tasting
Recipe courtesy of Lulubelle & Co
* For my part, I always use a good olive oil in my cakes, for its contribution to health. In this recipe, the oilLemon-infused olive oil goes wonderfully well with vanilla to flavor the cake.