Name: Lemon Layer Cake with Curd and Blueberries
Yield: 1
Ingredients: Vegetable oil cooking spray -; 1 1/2 c. cake flour (not self-rising) -; 1 tbsp. baking powder -; 1/2 tsp. salt -; 1/2 c. plus 2 tablespoons granulated sugar -; 1/2 c. skim milk -; c. canola oil -; 1 1/2 tsp. pure vanilla extract -; Finely grated zest of 1 lemon -; 4 large egg whites -; 1 tbsp. confectioners' sugar -; 4 large egg yolks -; Finely grated zest of 1/2 lemon -; 1 c. granulated sugar -; c. cornstarch -; Pinch salt -; 1 tsp. pure vanilla extract -; 1 c. blueberries -

Lemon Layer Cake with Curd and Blueberries

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Ingredients for - Lemon Layer Cake with Curd and Blueberries

1. Vegetable oil cooking spray -

2. 1 1/2 c. cake flour (not self-rising) -

3. 1 tbsp. baking powder -

4. 1/2 tsp. salt -

5. 1/2 c. plus 2 tablespoons granulated sugar -

6. 1/2 c. skim milk -

7. c. canola oil -

8. 1 1/2 tsp. pure vanilla extract -

9. Finely grated zest of 1 lemon -

10. 4 large egg whites -

11. 1 tbsp. confectioners' sugar -

12. 4 large egg yolks -

13. Finely grated zest of 1/2 lemon -

14. 1 c. granulated sugar -

15. c. cornstarch -

16. Pinch salt -

17. 1 tsp. pure vanilla extract -

18. 1 c. blueberries -

How to cook deliciously - Lemon Layer Cake with Curd and Blueberries

1. Stage

Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.

2. Stage

Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon zest, and lemon juice in a large bowl; set aside.

3. Stage

Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Raise speed to medium-high. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.

4. Stage

Add half of the flour mixture to the milk mixture; whisk until smooth. Fold in remaining flour mixture in 3 batches, alternating with the egg white mixture. Divide batter among prepared pans. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Remove parchment; reinvert. Let cool completely.

5. Stage

Make the lemon curd: Put egg yolks into a medium heatproof bowl; set aside. Whisk together lemon zest, sugar, cornstarch, and salt in a medium saucepan. Add 1 1/2 cups water and the lemon juice; whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 1/2 minutes.

6. Stage

Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm and cold, at least 1 hour (up to 1 day).

7. Stage

Fold blueberries into curd; set aside. Trim top and bottom of one cake to be flat. Cut each cake in half horizontally. Set untrimmed bottom layer on a serving plate; spread with 1 cup curd. Repeat with trimmed halves for second and third layers. Top with untrimmed top layer. Dust with confectioners' sugar.