Vertical Cake (Lemon & Blueberry)
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Sally's Baking Addiction · by Sally★ 4.9

Vertical Cake (Lemon & Blueberry)

NUTRITION · PER SERVING240M COOK
CAL 35%·PRO 15%
CARBS 86G48% OF CAL
2G FIBER13G OTHER71G TOTAL SUGAR
FAT 39G49% OF CAL
20G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tall, narrow lemon and blueberry cake with cream cheese frosting. An impressive showstopper that requires patience and precision, ideal for special occasions.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • all-purpose flour for dusting pan and confectioners’ sugar for dusting baked cake
  • 4 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 Tablespoons (30ml) vegetable oil
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 teaspoons warm water
  • 1 cup (140g) fresh or frozen blueberries
  • 1 Tablespoon lemon juice
  • 1 Tablespoon granulated sugar
  • 1 and 1/2 cups (360ml) heavy cream
  • 3 Tablespoons (20g) confectioners’ sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons (30ml) lemon juice
  • 1/2 teaspoon pure vanilla extract
  • optional: fresh blueberries for garnish
PREP
60M
SODIUM
169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.