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| Lemon Blueberry Ice-cream Cake |
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1 1/2 C cake flour (not self-rising) |
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1 tsp. baking powder |
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1/2 tsp. salt |
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1 stick (1/2 C) unsalted butter, softened |
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1 1/4 C sugar |
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2 large eggs |
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1/2 C whole milk |
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3 T finely grated fresh lemon zest |
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6 T fresh lemon juice |
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blueberry filling (see below) |
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7 C lemon ice cream (see below) |
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Garnish: 2 C blueberries |
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Preheat oven to 350°F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper. |
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Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature. |
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With a long serrated knife horizontally halve cake. Put bottom half, cut side up, in a 9-inch springform pan. Brush 2 tablespoons remaining lemon juice over layer. Working quickly, spread half of blueberry filling evenly over layer, leaving a 1/4-inch border around edge, and top with one third ice cream, spreading evenly. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it. Spread remaining blueberry filling evenly over top, leaving a 1/4-inch border around edge, and spread half of remaining ice cream evenly over filling. Reserve remaining ice cream for outside of cake. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day. |
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Remove side of springform pan. With a spatula loosen cake from bottom and transfer to a plate. Frost cake with remaining ice cream, spreading evenly around sides and top of cake. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly. |
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4 1/2 C blueberries |
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3/4 C sugar |
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1/4 C light corn syrup |
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1 tsp. fresh lemon juice |
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Pick over blueberries. In a 3-quart heavy saucepan combine all ingredients and simmer, stirring, until reduced to about 2 cups, 25 to 30 minutes. Transfer filling to a bowl. Chill filling, covered, at least 1 hour and up to 2 days. Makes about 2 cups. |
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1/4 C finely grated fresh lemon zest |
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2/3 C fresh lemon juice |
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2 C superfine granulated sugar |
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3 C well-chilled heavy cream |
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1 C whole milk |
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1/4 tsp. salt |
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Have ready an ice-cream maker. In a saucepan whisk together zest, lemon juice, and sugar. Cook mixture over moderate heat, stirring, until sugar is dissolved, about 10 minutes, and cool to room temperature. |
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In a bowl whisk together cream, milk, and salt and stir in lemon syrup. Transfer mixture to ice-cream maker and freeze. Transfer ice-cream to an airtight container and put in freezer to harden. Ice cream may be made 3 days ahead. Makes about 7 cups. |
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