All-New Cake Mix Doctor - Anne Byrn [28]
5. Rinse the lemon and pat it dry with paper towels. Grate 1 teaspoon of lemon zest. Cut the lemon in half and squeeze the juice into a small bowl; you will have about 2 tablespoons. Set 1 tablespoon of juice aside for the glaze.
6. Measure out 1 tablespoon of the cake mix and set it aside. Place the remaining cake mix and the yogurt, water, oil, eggs, and the remaining 1 tablespoon of lemon juice, and the lemon zest, in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.
7. Set aside ¼ cup of the drained blueberries for garnish. Place the remaining blueberries in a small bowl and toss them with the reserved 1 tablespoon of cake mix. Fold the blue berries into the cake batter until just evenly combined. Using a large mixing spoon, dollop the cake batter on top of the topping in each cake pan, then carefully spread it evenly to the edges. Place the cake pans in the oven side by side.
8. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 24 to 28 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a long, sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack so that the topping side is up. Let the layers cool to room temperature, 20 minutes longer, if desired. Peel off and discard the parchment paper circles.
9. For the glaze, whisk the confectioners’ sugar and reserved 1 tablespoon of lemon juice in a small bowl. Add 1 tablespoon of milk at a time until the glaze is smooth but still runny enough that it will slowly drip down the side of the cake.
10. To assemble the cake, transfer one layer, topping side up, to a serving platter. Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the edge. Place the second layer on top of the first and drizzle the remaining glaze over it. Garnish the top of the cake with the reserved ¼ cup of blueberries.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Gotta Have Blueberry Muffins?
Line 20 to 24 muffin tins with paper liners. Spoon the blueberry batter into each liner until it is three-quarters full. Sprinkle the topping over the batter and place the muffin tins in a 350°F oven. Bake the muffins until they spring back when lightly pressed with a finger, 20 to 25 minutes. Transfer the muffins in their liners to a wire rack to cool for 10 minutes. Drizzle the glaze over the muffins, if desired.
LEMONADE CHIFFON LAYER CAKE WITH RASPBERRY FILLING
I HAVE FOND MEMORIES of frozen lemonade concentrate. It was the elixir of the beginning of our childhood summers. We’d fill a pitcher with water, then stir in the concentrate until it dissolved—which wasn’t too long in the hot sun. Little did we know that lemonade concentrate is a great ingredient to add to cake recipes because in a small amount it adds a big dose of lemon flavor. And that is what you find in this elegant cake—lemon flavor—plus the lightness of a chiffon cake with a ribbon of raspberry filling running through the center. A few extra egg whites beaten and folded into the batter make this cake light on the