Comments on: Marbled Lemon Blueberry Butter Cake Recipe

By: Christine

Christine — Mon, 30 Jul 2012 19:34:48 +0000

So I’m not sure how it would have gone differently, but here’s what happened. The cake was fabulous and easy. The frosting, however, was a challenge. I tested my candy thermometer ahead of time to make sure it was accurate. I followed the directions exactly, but the sugar hardened as it hit the bowl and slowly made a hard waterfall down the side as my husband drizzled it and I beat the eggs with the electric hand mixer. There were big balls of hardened sugar in the batter and the mixer struggled with it. It tasted good, but much of the sugar didn’t make it into the frosting, so I had to add a Tbs or so of confectioners at the end to sweeten it a bit more. How do you prevent the sugar from hardening? (it was a warm kitchen with room temperature eggs). I’d love to make this again but don’t know what to change to make it work

By: Christine

Christine — Sat, 21 Jul 2012 15:44:11 +0000

I’m going to make this cake next week but am nervous about one of the steps – why doesn’t the hot sugar water cook the eggs as you add it? Should I use my electric hand mixer (with the two beaters) or my kitchen aid stand mixer? Thanks for the tips in advance!

By: Alicia

Alicia — Sun, 06 Jun 2010 19:02:01 +0000

Thanks Lauren, I acutally noticed last week my baking soda had expired! So I bought a new one! The cake was really yummy and delicious thanks so much for sharing

By: Lauren

Lauren — Sun, 06 Jun 2010 01:40:49 +0000

Alicia – Sorry for the late response – I’ve been toiling away in the restaurant all week without a break! This recipe easily fills out three eight inch cake pans. Just be sure that you are using baking powder that has not passed expiration date and that you allow the cakes to bake undisturbed for 15 minutes or so before rotating, and when you do rotate, do so carefully to prevent the cake from collapsing. Also, take care not to slam the oven door.

By: Alicia

Alicia — Wed, 02 Jun 2010 23:57:59 +0000

This cake is stunning! I love the swirl of blueberry, its gorgeous! I’m wanting to make myself a birthday cake this weekend, and I wanted to do a lemon cake, I always find whenever I make a homemade cake the layers never are tall enough!! but yours seem just fine! Is there any special trick to making the batter go further or for it to rise? I just want to make a cake all at once without having to make more batter for the next batch! Thanks =)

By: Food Hunter

Food Hunter — Mon, 24 Aug 2009 19:53:06 +0000

What an amazing cake.

By: lisa (dandysugar)

lisa (dandysugar) — Mon, 24 Aug 2009 16:49:26 +0000

Very pretty cake. I love the marbled blueberry.

By: Laura

Laura — Mon, 24 Aug 2009 16:06:14 +0000

Simply amazing! You are so talented–it looks like it belongs in a store window to admire not eat! Speaking of beautiful desserts, I also saw your lovely sweet potato one in ANOTHER blog!! You are becoming quite famous young lady. Lastly, a colleague brought some Jacques Torres cookies in the other day, and I have to tell ya, most of us agreed that the ones you made for me tasted better than the ones from the JT store!

By: peabody

peabody — Mon, 24 Aug 2009 04:22:03 +0000

The marble is such a wonderful touch to this cake. Really gives it that something extra.

By: tory

tory — Sat, 22 Aug 2009 23:31:55 +0000

oh my god.

come to VT right now. this looks delish!