1 story pink pancake cake
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/8 cup butter
1/4 cup brown sugar
1 egg
3/4 teaspoon lemon zest
4 cups milk
4 cups frozen blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (10 inch) round baking pans.
In a medium bowl, stir together the flour, baking powder, orange peel and lemon zest. Mix thoroughly and set aside.
In a large bowl , whisk together the milk, brown sugar, egg and lemon zest until smooth. Stir in the flour mixture and combine by hand. Mix into the batter slightly.
Bake in the preheated oven for 100 to 110 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack for 1 hour, then turn out onto a wire rack. Cool completely.
To make Blueberry Gelatizzle Spread: In a large glass or metal bowl, stir together 4 pints lemon cream and 4 cups milk. Whip cream in small bowl until stiff peaks form. Spoon cream mixture over cake and top with blueberries. Ice cream topping.
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