by Lori Kinkade, Belle Fete Events & Catering
This has become my “goto” cake for any important family occasions. As you can see above, my son especially adores it!
My husband also doesn’t like chocolate or anything super sweet but still likes his dessert. It was a major conundrum until I stumbled upon this recipe over 14 years ago. This cake is moist, light and just the right amount of sweet.
One important note: you have to sift the flour in this recipe…. I wouldn’t even bother baking the cake if you plan on cutting this corner. It really does make all the difference!
CAKE
- 1 3/4 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 2 tablespoons grated lemon peel
- 3 extra-large eggs
- 1/4 cup fresh lemon juice
- 3 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 16-ounce package frozen sliced sweetened strawberries, thawed
Frosting
- 12 ounces cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cups powdered sugar
- 5 tablespoons frozen lemonade concentrate, thawed
- 1/2 teaspoon finely grated lemon peel
How to:
Preheat oven to 350F.
Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
Butter and flour 3 nine inch diameter cake pans.
Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely.
Meanwhile
Bring the strawberry’s to a boil and reduce to about 2/3 of a cup. It has to have a thick jam like consistency. Take off heat and let cool.
Frosting
Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
To Assemble
Put first layer on platter and spread 1/2 of the strawberry mixture on top. Top with the next layer of cake and top with the remaining strawberry mixture. Place third cake layer on top. Frost.