The Joy of Making Cakes from Scratch

I love making my own cakes from scratch because it's all about imagination and freedom to add any flavor you want. It's not rocket science, just a simple roadmap that requires creaming your butter and sugar, mixing dry ingredients with leaveners and salt, and then wet ingredients with flavor. With these basic steps, you can create any type of cake you desire.

Starting with the Dry Ingredients

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Our first step is to mix our dry ingredients together. We need three cups of flour, which are our leaveners, baking soda, and baking powder, along with a little bit of salt. Whisking them together ensures they blend smoothly. I love how easy it is to get started with making cakes from scratch.

Next, we'll move on to the Wet Ingredients

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Our wet ingredients include a third of a cup of lemon juice from about two to three lemons, some milk, and vanilla extract. Mixing these ingredients will create our cake batter. We're going to add about a tablespoon of vanilla and use lemon juice, which is acidic, into milk, making sure it doesn't curdle. Don't worry; it's all going to blend together nicely without any lumps or bumps.

Cooling the Compote

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While we prepare our wet ingredients, let's cool down our compote made from blueberries, lemon juice, and sugar. We've turned off the heat, and now it's just cooling down, looking beautiful and smelling even better.

Mixing the Batter

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Now that our compote has cooled, we'll finish putting together our cake batter. To cream the butter and sugar, we need two sticks of butter and 1.5 cups of granulated sugar. We'll mix these ingredients until they're nice and creamy. Then, we add four eggs one at a time, letting each incorporate before adding the next to prevent overmixing.

Adding Flavor and Finishing Touches

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We've now got our wet ingredients mixed in with half of our dry ingredients. The remaining dry ingredients will help the batter mix together without overmixing. I sprayed the cake pan with cooking spray to ensure it won't stick. Now, we'll pour in the batter, spreading it evenly and adding a layer of our cooled compote on top.

Adding a Finishing Touch

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To finish our cake, we'll make a lemon cream cheese frosting that's simple yet delicious. We have a whole brick of cream cheese, which is mixed with two teaspoons of vanilla extract, half a stick of room-temperature butter, and 2 tablespoons of lemon zest. This will create our frosting, topped off with fresh blueberries for an extra pop of flavor.

The Final Result

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With the cake in the oven at 350 degrees for about 30 to 35 minutes, we can now let it cool before serving. As I look at our finished cake, I appreciate its balance of flavors and textures. The lemon and cream cheese frosting are perfect together, adding a nice tanginess without overpowering each other.

This lemon blueberry snacking cake is perfect for any occasion, especially when snacking on the go. With this recipe, you can create your own unique flavors, making it a fun project to work with.

"WEBVTTKind: captionsLanguage: enit's blueberry swirled in this gorgeous lemon cake so we're going to start with zesting about three or four lemons i've zested four because i'm going to use the zest and the juice from the lemon so i want to get all the zesting done beforehand because i'm going to start by making the blueberry compote and get a little heat on blueberries go in and then a little lemon juice just to break up the blueberries as they heat up and compote is a thickened fruit sauce you really want the beautiful flavor of the fruit we also want a little sugar in here one tablespoon of granulated sugar while i wait for these guys to heat up and develop into a compote i'm going to get our dry ingredients together the reason i love making my own cakes from scratch is because your imagination is the only thing that's going to stop you because you can add any flavor that you want to add so making a cake is really easy it just takes this little road map you want to cream your butter and sugar you want to have dry ingredients with a leavener in it and a little bit of salt and then you want your wet ingredients to have some flavor in it so that's what we're going to do starting with the dry ingredients we want three cups of flour these are our leaveners we got some baking soda and now some baking powder that goes in and then a little bit of salt whisk them together so they blend there we go let's get this out of the way because now it's time for our wet ingredients a third of a cup of lemon juice from about two to three lemons so we have our lemon juice we have some milk and we have some vanilla these are our wet ingredients we're going to get about a tablespoon in there of vanilla and then yes i am putting lemon juice which is acidic into milk which isn't so it could curdle it doesn't matter it's all gonna get blended together so there's not gonna be lumps or bumps or anything it'll be fine i'm gonna check in on the compote turn the heat off let it cool down oh it really looks beautiful oh it smells even better so lovely so while the compo cools we'll finish putting together our cake so now it's time to cream the butter and sugar so we have our two sticks of butter and then we need one and a half cups of granulated sugar and then you just turn it up as it starts to incorporate to really get it to mix together and get really nice and creamy we have four eggs in our recipe so i'm just gonna crack those up and i like to crack them separately in a bowl just makes it easier just to pop them in all right egg time one at a time just let that incorporate before you add the next one now we need some lemon zest in here a quarter cup of lemon zest so let's get the dry ingredients so first half dry ingredients by adding half and then all of the wet ingredients and then half our dry ingredients it gives the batter time to mix together without over mixing it the wet ingredients now yes you can see those little lumps in there don't worry about that and that's all going to get mixed into your cake and the rest of the dry so i sprayed this down with some cooking spray so the cake won't stick let's put the batter in i love the idea of snacking cakes it's really portable so you can make this cake in the beginning of the week my friend makes it with her boys and then they have it in their lunch all week i'm getting every last bit in there just spread that around we're not done remember that compote we made a little while ago we're gonna spread that in here it's cooled it's beautifully thick then we're going to grab a knife so what you want to do is you don't want to just swirl it on top i want to see those blueberries all through the cake so just get in there and kind of stir it in here we go i got the oven preheated to 350 degrees so it's going to go into the oven for about 30 to 35 minutes while a lemon blueberry snacking cake cools let's make the cream cheese frosting lemon cream cheese frosting so we have a whole brick of cream cheese and to this we are going to add two teaspoons of vanilla and half of the stick of room temp butter two tablespoons of lemon zest just wanna get all these ingredients together i'm gonna add four cups of powdered sugar two at a time because i don't want it to go all over me just looking for it to get nice and creamy it's almost there yes it's nice and cooled off isn't that beautiful okay blueberries add a little fresh pop put them on however you like just want to make sure that every slice will get a blueberry there this looks pretty just for kelsey can't stop putting blueberries on my cake blueberry and lemon such a good combo isn't it oh that looks beautiful and the blueberries swirl in the center so the rest of this is for you oh and your kids and your hubby oh that's so kind of you my little girl likes to cakes cheers yes cheers cheers there we go i'm organizing i don't know what it is about it but i just love doing that mmm you know what i appreciate about this it's not light on the lemon the lemon is there and i am here for it pump it up love it yup and the cream cheese frosting on top this is perfect youit's blueberry swirled in this gorgeous lemon cake so we're going to start with zesting about three or four lemons i've zested four because i'm going to use the zest and the juice from the lemon so i want to get all the zesting done beforehand because i'm going to start by making the blueberry compote and get a little heat on blueberries go in and then a little lemon juice just to break up the blueberries as they heat up and compote is a thickened fruit sauce you really want the beautiful flavor of the fruit we also want a little sugar in here one tablespoon of granulated sugar while i wait for these guys to heat up and develop into a compote i'm going to get our dry ingredients together the reason i love making my own cakes from scratch is because your imagination is the only thing that's going to stop you because you can add any flavor that you want to add so making a cake is really easy it just takes this little road map you want to cream your butter and sugar you want to have dry ingredients with a leavener in it and a little bit of salt and then you want your wet ingredients to have some flavor in it so that's what we're going to do starting with the dry ingredients we want three cups of flour these are our leaveners we got some baking soda and now some baking powder that goes in and then a little bit of salt whisk them together so they blend there we go let's get this out of the way because now it's time for our wet ingredients a third of a cup of lemon juice from about two to three lemons so we have our lemon juice we have some milk and we have some vanilla these are our wet ingredients we're going to get about a tablespoon in there of vanilla and then yes i am putting lemon juice which is acidic into milk which isn't so it could curdle it doesn't matter it's all gonna get blended together so there's not gonna be lumps or bumps or anything it'll be fine i'm gonna check in on the compote turn the heat off let it cool down oh it really looks beautiful oh it smells even better so lovely so while the compo cools we'll finish putting together our cake so now it's time to cream the butter and sugar so we have our two sticks of butter and then we need one and a half cups of granulated sugar and then you just turn it up as it starts to incorporate to really get it to mix together and get really nice and creamy we have four eggs in our recipe so i'm just gonna crack those up and i like to crack them separately in a bowl just makes it easier just to pop them in all right egg time one at a time just let that incorporate before you add the next one now we need some lemon zest in here a quarter cup of lemon zest so let's get the dry ingredients so first half dry ingredients by adding half and then all of the wet ingredients and then half our dry ingredients it gives the batter time to mix together without over mixing it the wet ingredients now yes you can see those little lumps in there don't worry about that and that's all going to get mixed into your cake and the rest of the dry so i sprayed this down with some cooking spray so the cake won't stick let's put the batter in i love the idea of snacking cakes it's really portable so you can make this cake in the beginning of the week my friend makes it with her boys and then they have it in their lunch all week i'm getting every last bit in there just spread that around we're not done remember that compote we made a little while ago we're gonna spread that in here it's cooled it's beautifully thick then we're going to grab a knife so what you want to do is you don't want to just swirl it on top i want to see those blueberries all through the cake so just get in there and kind of stir it in here we go i got the oven preheated to 350 degrees so it's going to go into the oven for about 30 to 35 minutes while a lemon blueberry snacking cake cools let's make the cream cheese frosting lemon cream cheese frosting so we have a whole brick of cream cheese and to this we are going to add two teaspoons of vanilla and half of the stick of room temp butter two tablespoons of lemon zest just wanna get all these ingredients together i'm gonna add four cups of powdered sugar two at a time because i don't want it to go all over me just looking for it to get nice and creamy it's almost there yes it's nice and cooled off isn't that beautiful okay blueberries add a little fresh pop put them on however you like just want to make sure that every slice will get a blueberry there this looks pretty just for kelsey can't stop putting blueberries on my cake blueberry and lemon such a good combo isn't it oh that looks beautiful and the blueberries swirl in the center so the rest of this is for you oh and your kids and your hubby oh that's so kind of you my little girl likes to cakes cheers yes cheers cheers there we go i'm organizing i don't know what it is about it but i just love doing that mmm you know what i appreciate about this it's not light on the lemon the lemon is there and i am here for it pump it up love it yup and the cream cheese frosting on top this is perfect you\n"