Sweet Lemon Blueberry Marble Cake

Ingredients

Cake

• 1 1/2 tsp lemon extract
• 7 egg whites
• 2 sticks butter room temperature
• 2 C granulated sugar
• 2 tsp grated lemon zest
• 3 C cake flour
• four tsp baking electricity
• 1/4 tsp salt
• 1 1/four C whole milk
• 1 thirteen ounces. Jar blueberry jam with lemon juice

Frosting

• 2 eggs
• 3 sticks 1 half C butter, room temperature
• 2 Tbsp freshly squeezed lemon juice
• 1 C granulated sugar
• 1/four C water
• 1 Tbsp grated lemon zest

Instructions

Cake

1. Preheat oven to 350 ranges.
2. Grease and flour 3 eight inch cake pans and line bottom with wax paper.
3. Cream collectively butter, sugar, lemon zest and lemon extract until fluffy.
4. Add in the egg whites progressively, a pair at a time. Beat well between additions and scrape down sides of bowl.
5. Mix together in any other bowl the flour, baking powder and salt.
6. Alternating flour and milk, beat the dry elements and milk into the butter combination. Beat on medium speed for one minute to eliminate any lumps.
7. Set apart 1 cup of batter in a small bowl.
8. Divide the closing batter among the 3 cake pans, smooth pinnacle with spatula.
9. Add 2 half Tbsp jam to the reserved batter and mix nicely.
10. Drizzle through the teaspoon over the batter inside the pans.
11. Use a wood skewer to swirl the blueberry mixture into the lemon batter without mixing it in.
12. Bake for 25 minutes or till toothpick comes out clean and cake pulls away from the sides.S
13. Let cool for 10-15 minutes and cast off from pan onto a wire rack. Cool absolutely.

Frosting

1. In a small pan integrate the sugar and water. Bring to a boil over medium heat, stir to dissolve sugar.
2. Continue boiling with out stirring. Use a pastry brush and a few water to wash down the sides of the pan to do away with sugar on the edges of pan. Heat till syrup reaches the tender ball stage or 238 ranges. Immediately get rid of from warmness.
3. In a massive mixer beat the eggs in short on medium speed.
4. Slowly upload the new syrup in a thin move, pouring it down the edges of the bowl. Do not permit it to hit the beaters or might also splash.
5. After all of the syrup has been delivered raise speed to medium excessive velocity and beat until the aggregate is fluffy and cooled to body temperature. About 15-20 minutes.
6. Reduce speed to medium low and gradually add the softened butter 2 - three Tbsp at a time, beat well between additions.
7. Add in lemon juice and zest.
8. To gather cake place one layer on cake stand and spread with 1/2 the blueberry jam. Place second layer on top and spread with the remaining blueberry jam. Add third layer and frost the cake on pinnacle and the perimeters with buttercream. Garnish with blueberries and lemon slices
9. Serve and revel in.
10. Recipe from www.Lickthebowlgood.Blogspot.Com

Source : https://www.yourhomebasedmom.com/lemon-blueberry-marble-cake/