THE EASIEST LEMON CAKE EVER | My favourite lemon cake with blueberry SMBC

Hey guys!! Spring has officially sprung, and Easter is less than a week away, so there's no better time for a lemon cake than now. This lemon cake is soft, moist, and sooo lemony. It pairs perfectly with my blueberry studded buttercream and lemon curd. You can find the recipe for my lemon curd in a previous video. Lets get into the recipe :)



LEMON CAKE

260 g flour
300 g sugar
2 tsp lemon zest
½ tsp baking soda
2 tsp baking powder
¾ tsp salt
90 g unsalted butter
150 g sour cream
1/3 c canola or vegetable oil
3 eggs
¼ c lemon juice
1/3 c 2 % or whole milk
1 tbsp vanilla extract


BLUEBERRY BUTTERCREAM

500 g frozen or fresh blueberries
1 batch SMBC



*Preheat oven to 300 if using convection, and 325 if using standard.
1. In a bowl, combine sugar and lemon zest. Mix to infuse the zest into the sugar. Set aside.
2. In the bowl of your stand-mixer, combine flour, sugar, butter, baking soda, baking powder, and salt.
3. Combine oil, sour cream, and eggs into a separate bowl. Keep ¼ cup of lemon juice separate from the other wet ingredients.
4. In a measure cup set aside 1/3 cup milk.
5. Fit dry ingredients into your stand-mixer and begin to mix with paddle attachment.
6. Similar to the vanilla cake recipe, the butter will disperse into the dry mix and form a crumb. The butter should fully incorporate, and there should be no chunks of butter visible.
7. At this point, start adding in all the wet ingredients. First add the sour cream mixture, and then the lemon juice. Mix to fully incorporate.
8. Once combined, add vanilla extract and milk. Let it mix into the batter fully. Ensure to mix for one minute. You want to develop enough gluten so your cakes do not sink.
9. Divide batter into three 6” round pans and bake for 45 minutes.



1. In a medium saucepan, add 500 grams of frozen or fresh blueberries. Set over medium heat.
2. Stir the berries frequently. The berries will start off soupy, but as the water cooks off, the berries will become thick and jam-like.
3. Remove from heat and transfer to a heat-proof bowl and let the berries cool for 30 minutes.
4. In the meantime, prepare one batch of Swiss meringue buttercream.
5. Once the berries have cooled, add the thickened berries to the buttercream and fold in.
6. Your blueberry buttercream is ready to be used.


I always recommend chilling your layers in the fridge before assembling a cake. This prevents crumbs and makes for easily assembly. Refrigerating after the crumb coat essential as well. I hope you guys love this lemon cake as much as I do! I love hearing from you, so leave me a comment and let me know what you think :) Enjoy!


Sprinkles are by Sweetapolita. Use code PURPLECUPCAKE15 to save 15% off your entire purchase.


For more cake ideas and content, find me on Instagram @thepurplecupcake_