- 230g butter softened to room temperature
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed soft brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups sifted flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk**
- 1/4 cup Koakoa Limoncello
- Zest + juice of 3 medium lemons
- 1 and 1/2 cups blueberries, fresh or non-thawed frozen
- 1 tablespoon flour
Cream Cheese Frosting
- 150g cream cheese softened to room temperature
- 1/4 cup butter, softened to room temperature
- 2-3 cups icing sugar
- 3 tablespoons Koakoa Limoncello or Limoncello Cream
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- Pinch salt
Preheat the oven to 180 degrees. Grease and lightly flour 2 round cake pans. Set aside.
Make the cake: beat the butter until creamy. Add granulated and brown sugars and beat until creamed. Add eggs and vanilla. Beat until everything is combined. Set aside.
In a large sized bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, then add the milk, lemon zest, and lemon juice. Mix until everything is just combined. Toss the blueberries in 1 tablespoon of flour and fold into the cake mix. The batter is extremely thick. Do not overmix.
Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool completely before frosting.
Make the frosting: beat cream cheese and butter together until smooth. Add icing sugar, Koakoa Limoncello, vanilla extract, and salt.
Assemble and frost: first, stack the cakes as a test fit, then ice the top of each cake, stack them on top of each other, then ice the entire cake. Top with blueberries or lemon garnish if desired.
Let the cake sit for about an hour before cutting or else the cake may fall apart as you cut.