Lila Lemon Cakes Recipe
Three blueberry pancakes layered with lemon curd, blueberries & sweet cream, garnished with mint and a side of lemon curd.
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Ingredients
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Pancakes
Lemon Curd
Sweet Cream
Garnish
Method
Pancakes
- 1
Prepare the Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
- 2
Cook the Pancakes
Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.
Lemon Curd
- 3
Make the Lemon Curd
In a saucepan, whisk together the eggs, sugar, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in the butter and lemon zest until smooth. Allow to cool.
Sweet Cream
- 4
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
Assembly
- 5
Layer the Pancakes
On a serving plate, place one pancake, spread a layer of lemon curd over it, and top with a dollop of sweet cream. Repeat with the second pancake, then place the third pancake on top. Garnish with fresh mint leaves and serve with a side of additional lemon curd.