Orange Blueberry Lane Cake with Orange Cream Cheese frosting and Blueberry Walnut filling
Oh this beautiful cake was amazing! I was flipping through a magazine and came across a Lane Cake recipe and wondered what the heck a Lane Cake was. Turns out it’s a favorite southern cake that is usually made with a bourbon or whisky nut filling and was first coined after Mrs. Lane who won first prize for her cake way back in the 1890’s (source).
This cake reminded me of an Angel Food Cake when I bit into it. There are 8 egg whites whipped to a stiff consistency that has been folded into the batter and all that air gives this cake a light and airy texture.
With the orange flavor added to the cake, it just makes it all the more light tasting. It turned out to be a very tall cake with three full cake layers, and honestly, my eyes were too big for my belly when I sliced off a piece for me. Whoa!
It was a mouthful!
A beautiful mouthful.
Yes, this cake had eight egg whites in it, but don’t fret over it. I used a carton of egg whites instead of cracking eggs. But then, what to do with all those yolks? I know you can freeze them, but I just never have the room and I hate using frozen yolks in baked good. They just never workout.
To decorate this cake, I frosted it and then pulled an offset spatula up going around the cake. I then put some blueberry on the top and pulled the spatula from the center to the edges. It made a pretty flower-like design that I thought was so pretty. It’s easy and you can do it, too!
Prep time:
Cook time:
Total time:
- 1 C shortening
- 2 C sugar, divided
- 3 C cake flour
- 4 tsp baking powder
- ½ tsp salt
- 1 C whole milk
- 1 tsp vanilla extract
- 1 tsp orange extract
- 8 egg whites
- ½ tsp cream of tartar
- 8 oz. cream cheese
- ¼ C butter
- 4 C powdered sugar
- 1 tsp orange extract
- 1 tsp vanilla extract
- Preheat oven to 350 and prepare 3 9-inch round cake pans.
- Beat the shortening until smooth. Gradually add in the 1⅔ cup sugar and beat for 3 to 4 minutes.
- In a separate bowl, combine the flour, baking powder, and salt.
- Alternately add in the flour and milk to the sugar and add in the two extracts. Beat until smooth and completely combined.
- In a clean bowl, whip the egg whites on high speed until they are foamy. Add the cream of tartar and ⅓ cup sugar. Whip until stiff peaks form.
- Fold in ¼ of the whites into the cake batter and continue to folding in the whites until incorporated.
- Divide the batter into the cake pans and bake for 25 minutes. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.
- Beat the cream cheese and butter until creamy and combined. Gradually add the sugar along with the extracts.
- Layer the cake and the blueberry filling (saving some for the topping) and crumb coat the cake. Refrigerate for an hour then frost the cake. Top with leftover blueberry filling.
For the Blueberry Jam Recipe, Click HERE.
For the Blueberry Cake Filling, Cick HERE.
Such a lovely cake! Love all the summery flavors in here
Thanks June! I loved the cake.
I want a big piece!
I’d love to share some if you were closer! It was a good cake!
I’ve never heard of a Lane Cake before either. It looks fabulous!
Oh my goodness, I need a piece of that! It looks light, sweet and fresh!
Cathy
Thanks Cathy. It was a great cake!
That looks delicious! I think you’re right. A carton of egg whites would be easier than separating 8 eggs… unless if course you were in the mood for making lemon curd (or maybe orange?!)
I usually would use eggs, but when it’s that many, it’s just easier.
Gorgeous Cake!
Thanks so much Nicole!
This looks not only yummy but beautiful! Wow…Just lovely! Thank you for sharing this with us.
Thanks so much for stopping by!
This cake looks amazing, must be delicious!