STRAWBERRY LEMONADE CAKE

Tender layer cake recipe brightened with lemon juice, lemon zest and fresh strawberries, frosted with a tangy sweet fresh strawberry buttercream frosting.

INGREDIENTS

For the Lemon Cake:

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon organic lemon zest
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • ¾ cup whole milk
  • ¼ cup lemon juice

For the Strawberry Reduction:

  • 32 ounces fresh strawberries
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice

For the Strawberry Buttercream:

  • 16 ounces unsalted butter, room temperature
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup strawberry reduction, cooled

For the Assembly:

  • 8 ounces fresh strawberries, sliced and dried between paper towels overnight
  • 6 small strawberries, whole
  • 6 slices of lemon
  • 6 paper straws, trimmed to 3″ long

STRAWBERRY LEMONADE CAKE #cakerecipes

INSTRUCTIONS

Make the Lemon Cake:

  1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. Sift together 3 cups cake flour, baking powder, salt and lemon zest. Set aside.
  3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
  4. Full instructions visit @thecakeblog

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