I think its safe to say that my schedule was all over the place this summer and even something as important as Fathers Day I missed. I was just beginning my adventure in Brasil when June 19th rolled around this year so I knew I had to make it up to my dad with something super special. What could be more special than homemade cake…that’s right nothing. And what helps make a homemade cake?! The greatest tool on earth, a kitchen aid mixer. I have wanted a yellow one since I started watching food network as a freshman in college and as crazy as it may sound that was the first time I realized what one was. I was lucky enough to not have to wait too many years for mine and got one as a graduation present from my sister and it was love at first sight. My first cake was a strawberry country cake and that was delicious! Now I try to make a cake for all occasions!
For Fathers Day in August the cake had to be special because lets face it, I was 59 days late. So I came up with an original lemon essence cake with cream cheese frosting and blueberries on top or as I like to call it Fathers Day in August cake. And as if a cake isn’t enough his three awesome daughters threw in a pair a new Sperrys as the cherry on top!
Ingredients
Cake:
2 8-inch pans
Butter for greasing the pans
Flour, for dusting
1 (18.25-ounce) box yellow cake mix- I used Duncan Hines Classic Yellow cake mix
2 lemons- zest
½ cup lemon juice
3/4 cup water
3 egg whites
2 tbs vegetable oil
Frosting:
6 ounces cream cheese, room temperature
6 tbs unsalted butter, room temperature
1 tsp pure vanilla extract
1 ½ cups confectioners’ sugar
1 pint of blueberries for top
Directions
For the cake: Arrange the oven rack in the center of the over and preheat the oven to 350 degrees. Butter the pans then add about a tablespoon of flour then shift it around and discard anything that doesn’t stick. Repeat on second pan.
In a stand mixer fitted with a whisk attachment, or a regular hand mixer, combine the cake mix and lemon zest. Mix for 30 seconds at low until the zest is incorporated. Add the lemon juice, egg whites, and vegetable oil. Blend on low for another 30 seconds. Increase the speed to medium and beat for 2 minuets, scraping the bottom and sides of the bowl with a spatula. Divide the batter between the two pans (TIP use a ½ cup measuring cup and go one for one between the pans so you evening divide the batter). Bake for 30 to 32 minutes or until a toothpick comes out clean when you poke the cake. Remove and let cool for 45 minuets. Turn cakes out onto a wire rake or buttered and floured plates and let them completely cool, about and 1 hour.
For the frosting:
Mix the cream cheese, butter and vanilla in a bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Try not to whip. Add sugar little by little until smooth.
When cooled cut the cakes in half. Place one ¼ of the cake on the plate or stand and then spread frosting on it. Leave about a ¼ of an inch around the edges so frosting doesn’t spill over. Repeat with the other 3 layers and then put the pint of blueberries on top.
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