Name: Lemon Cake with Blueberry Drizzle & Sweetened Whipped Cream
Ingredients: 1 1/2 sticks unsalted butter, softened (plus more for greasing); 2 3/4 cups all-purpose flour; 1 1/4 cups granulated sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 3/4 cup whole milk, at room temperature; 3 large eggs, at room temperature; 3 tsp. pure lemon extract, divided; 1 cup heavy whipping cream; 2 Tbsp. confectioners’ sugar; 6 Tbsp. blueberry preserves mixed with 3 tsp. hot water; Blueberries for garnish

Ingredients

Scale

1 1/2 sticks unsalted butter, softened (plus more for greasing)
2 3/4 cups all-purpose flour
1 1/4 cups granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup whole milk, at room temperature
3 large eggs, at room temperature
3 tsp. pure lemon extract, divided
1 cup heavy whipping cream
2 Tbsp. confectioners’ sugar
6 Tbsp. blueberry preserves mixed with 3 tsp. hot water
Blueberries for garnish

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Instructions

Preheat oven to 350 F.
Line a 9-inch square baking pan with foil, allowing 2 inches of overhang on two sides. Butter the foil.
In a large mixing bowl, using a hand mixer at low speed, mix the flour, granulated sugar, baking powder and salt.
Add the 1 1/2 sticks of softened butter, milk, eggs and 2 tsp. lemon extract.
Beat at medium speed until smooth, 1 – 2 minutes.
Spread the batter in the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean.
Let cool on a rack.
In a large mixing bowl, using a hand mixer, beat the cream with the confectioners’ sugar and 1 tsp. lemon extract at high speed until firm, 1 to 2 minutes.
Un-mold the cake; peel off the foil.
Spread the blueberry preserves over the cake and top with whipped cream.
Garnish with blueberries and serve.