The Most Refreshing Cake I've Ever Made

By Sugar Spun Run · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Grease and flour the sides of three 8-inch round cake pans and line the bottoms with parchment.
2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt.
3. With the mixer on low, add the softened butter one tablespoon at a time, waiting until each is combined before adding the next. The mixture should look sandy.
4. With the mixer still on low, slowly drizzle in the oil.
5. In another bowl, whisk together the buttermilk, lemon zest, lemon juice, eggs and vanilla until combined.
6. With the mixer on low, slowly drizzle the buttermilk mixture into the batter until smooth and fully combined.
7. Fold the blueberries in with a spatula.
8. Divide the batter evenly among the prepared pans. If the oven can't hold all three, let the leftover batter rest on the counter while the first two bake. Watch the pans closely, since some may finish before others.
9. Bake at 350°F for 30 minutes, or until the top springs back when touched and a toothpick in the center comes out mostly clean with a few moist crumbs.
10. Cool the cakes in their pans for 10 to 15 minutes, then loosen the edges with a knife, invert onto a rack and let cool completely.
11. Once fully cool, frost the cake with lemon frosting or your preferred frosting.

Summarized from Sugar Spun Run's video. Watch it for the details.

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