Fresh Lemon Layer Cake

This is a fresh moist lemon cake with delicate cake filled and frosted with a lightvle,on filling and frosting. It's a great cake to celebrate spring!
Cooking Instructions
- 1
Make the lemon Cake
- 2
Preheat the oven to 350. Spray 3 - 8- inch cake pans with bakers spray
- 3
In a bowl whisk together the flour, baking 6, baking soda, salt and 1/2 cup of the sugar
- 4
In another bowl combine the butter, buttermilk, lemon juice and zest, vanilla and egg yolks, whisk to blend
- 5
In a third bowl beat egg whites until they form firm peaks, adding the last 1/4 cup sugar slowly
- 6
Gradually beat the buttermilk mixture into the flour nixture
- 7
Gently fold the egg whites in until uniform in color
- 8
Divide evenly in prepated pans and place on a cookie sheet, bake about 18 to 20 minutes untik a toothpick comes put just clean. Cool 1p minutes then remove from pans and cool completely before frosting
- 9
- 10
Make Lemon Cream Froapsting
- 11
Beat cream cheese, butter, vanilla, lemon juice an zest and confectioner's sugar until blendec
- 12
Beat cream to firm peaks and fold into cream cheese mixture
- 13
Fill and frost cake
- 14
Place one layer bottom up on serving playe
- 15
Add some frosting
- 16
Place second layer, bottom up
- 17
Frost
- 18
Place third layer
- 19
Frost entire cske
- 20
Garnish with sprinkles and fresh blueberries. Refigerate at least 2 hours for easy slicing
- 21
- 22
- 23
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