Strawberry Lemonade Cake
Description
Looking for a great cake this summer? This one is the one. Made with buttermilk and fresh lemon juice and strawberries, then iced with strawberry buttercream frosting, everyone will fight for a piece!
Ingredients
1 c. butter, at room temperature
1 3/4 c. granulated sugar
2 T. fresh lemon zest
2 1/2 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
4 large eggs
1/3 c. fresh lemon juice
1 c. buttermilk
8-10 large strawberries, hulled and sliced
Strawberry Buttercream Frosting:
1 c. butter, softened
5 c. powdered sugar
2 T. whole milk
2-4 large strawberries, chopped
Directions
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Preheat oven to 350 degrees. Spray two 9-inch round baking pans with cooking spray.
In the bowl of stand mixer fitted with whisk attachment, place butter, sugar and lemon zest. Beat until light and fluffy.
In a separate bowl, mix together dry ingredients; set aside.
With mixer on low speed, add eggs, one at a time, combining thoroughly in between. With mixer still running, add the lemon juice. (batter will look curdled, but it's not). Add 1/3 of the dry ingredients and 1/2 cup buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
Divide batter evenly between the prepared pans. Bake the cakes 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans.
While cakes are cooling, make the strawberry buttercream frosting. Combine butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
Invert one of the cake rounds onto a cake plate; generously spread with frosting and top with strawberry slices. Repeat with the remaining cake layer and frosting. Frost the sides of the cake.
Refrigerate about 30 minutes to allow the frosting to set. Serve at room temperature.