SOUTHERN LIVING LEMON CAKE RECIPE RECIPES

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Grease (with shortening) and flour 3 (8-inch) round cake pans, and set aside. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating just until blended after each addition.
• Whisk together baking powder, salt, baking soda, and 3 cups of the flour in a medium bowl until well blended. With mixer running on low speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until blended after each addition. Stir in lemon zest, lemon juice, and vanilla. Toss together blueberries and remaining 1 tablespoon flour in a small bowl; gently fold blueberry mixture into batter. Spoon batter into prepared pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely, about 1 hour.
• Meanwhile, prepare the Frosting: Process blueberries and lemon juice in a blender or food processor until completely smooth, 1 to 2 minutes. Beat butter and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. With mixer running on low speed, gradually add powdered sugar, alternately with blueberry mixture, beating until blended after each addition. Increase speed to medium; beat until light and fluffy, about 1 minute. If desired, reserve 1 cup Frosting; place in a piping bag fitted with a star tip. 
• Place 1 Cake Layer on a platter or cake stand. Spread 1 cup Frosting over top. Add a second Cake Layer; spread top with 1 cup Frosting. Top with third layer; frost top and sides of cake with remaining Frosting. If desired, pipe reserved Frosting around outer edge of cake. Garnish with blueberries.

Steps:

• Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.
• Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
• Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).