Unbelievably Good Strawberry Lemon Cake Recipe
July 30th, 2008
1 1/4 Cups Butter (softened)
2 1/4 Cups Sugar
4 Large Eggs
1/4 Cup Lemon juice (preferably fresh squeezed)
2 Tbsp Lemon zest
3 Cups Cake flour
1 tsp Baking soda
1/4 tsp Salt
1 1/2 Cups Buttermilk
16 oz. Strawberries (fresh or frozen)
8 oz. cream cheese (softened)
3 Cups Powdered sugar
2 Tbsp Lemon concentrate
Few fresh stawberries (as garnish)
Beat 3/4 cup of the butter at a medium high speed until creamy. Slowly
add in 1 3/4 cups of regular sugar, mixing well. Add in the eggs, one at
a time and beating well after adding each egg. Add in the lemon juice
and the lemon zest, mixing well. Combine the flour with baking soda and
salt, add this dry mixture to butter mixture, adding alternately with
buttermilk, making sure to begin and end with dry mixture. Mix on low
speed until just blended. Pour the batter into (3) well oiled and
floured 9 inch round cake pans. Bake at 350F for about 30 minutes or
until a toothpick pick inserted in center of cake comes out clean. Cool
cakes in pans for 10 minutes before removing. Cool cakes on wire racks
completely.
Bring the strawberries and remaining 1/2 cup of regular sugar to boil in
a saucepan, stirring and mashing strawberries with spoon or masher. Boil
mixture for about 4 minutes or until reduced to 3/4 cup, making sure to
stir often. Set aside to cool.
Beat the softened cream cheese and the remaining 1/2 cup of butter at a
medium speed until fluffy. Gradually add in powdered sugar and beating
until smooth. Add in lemon juice concentrate. Beat well. Spread the
cooled strawberry mixture between cake layers to within about a 1/2 inch
of edges. Frost with cream cheese frosting between layers and top and
sides of cake. Garnish with fresh strawberries.
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