I’m alive!! I survived my 21st birthday….barely. And I lost my wallet.

Don’t hate on the birthday tiara

I spent the majority of yesterday working on my super delicious birthday cake! It was a Lemon-Blueberry Cake with Lemon Curd Filling and Lemon Buttercream Frosting. A long title, I know.

To make:

(for the cake)

2 cups plus 6 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries

1/2 cup greek yogurt

1/2 cup light vanilla silk

2 teaspoons vanilla extract

1/2 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator

1 1/2 cups white sugar

4 large eggs

Preheat oven to 350°F. Prepare three 8″ round cake pans or two 9″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl.

Stir silk, greek yogurt, vanilla extract, lemon juice and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally amongst your round pans.

Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.


(for the lemon curd filling)

I hadn’t ever made lemon curd before, but it was actually really easy. I used the Martha Stewart recipe for it.

If you are making a three layer cake make this recipe x 2.

(for the frosting)

1 cup soft unsalted butter

2 teaspoons lemon zest

5 cups icing sugar (or 6 for  sweeter version)

1/2 tablespoon fresh lemon juice

6 tablespoons whipping cream (35% cream)

pinch salt

1 drop of AmeriColor “Electric Yellow” gel color (optional)

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8″ round cake.

I had to have 21 on the cake somewhere!





I was sad that the frosting didn’t want to get stiff enough for me to be able to try decorating it with my fancy tips. It tasted awesome way better than it looked lol!

Oh and please enjoy the cat card sent by my mother

As for presents, those will be coming in the next post most likely because I am way too lazy to get out of bed and take pictures. But trust me, you will be totally jealous!!







One thought on “21

  1. Pingback: Gathering My Thoughts… | active duty foodie

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