Lemon Blueberry Ice-Cream Cake

• 1 1/2 cups cake flour (not self-rising)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1/2 cup whole milk
• 3 tablespoons finely grated fresh lemon zest
• 6 tablespoons fresh lemon juice
• blueberry filling
• 7 cups lemon ice cream
• Garnish: 2 cups blueberries

1. Preheat oven to 350F.
2. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
3. Into a bowl sift together flour, baking powder, and salt.
4. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute.
5. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition.
6. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture.
7. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat).
8. In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar.
9. Fold whites into batter gently but thoroughly.
10. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes.
11. Cool cake in pan on a rack and invert onto rack.
12. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.
13. With a long serrated knife horizontally halve cake.
14. Put bottom half, cut side up, in a 9-inch springform pan.
15. Brush 2 tablespoons remaining lemon juice over layer.
16. 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.
17. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it.
18. 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.
19. Reserve remaining ice cream for outside of cake.
20. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day.
21. Remove side of springform pan.
22. With a spatula loosen cake from bottom and transfer to a plate.
23. Frost cake with remaining ice cream, spreading evenly around sides and top of cake.
24. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
25. Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly.

cake flour, baking powder, salt, unsalted butter, sugar, eggs, milk, lemon zest, lemon juice, filling, lemon ice cream, blueberries

Taken from www.epicurious.com/recipes/food/views/lemon-blueberry-ice-cream-cake-15161 (may not work)