Lemon Buttermilk Cake with Strawberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 quart(s) frozen unsweetened strawberries thawed |
1/4 cup(s) sugar |
1 3/4 cup(s) sugar |
3/4 cup(s) butter softened |
lemon zest from two lemons |
4 eggs |
1/4 cup(s) fresh lemon juice (2-3 lemons) |
1 teaspoon(s) baking soda |
1 1/2 cup(s) buttermilk |
1/2 teaspoon(s) vanilla extract |
12 ounce(s) cream cheese softened |
1/2 cup(s) butter softened |
5 1/2 cup(s) confectioners' sugar |
4-5 tablespoon(s) lemonade concentrate thawed |
1 teaspoon(s) vanilla extract |
1 pint(s) fresh strawberries hulled, washed and sliced |
3-5 tablespoon(s) sugar |
Directions:
1. For the filling, a day before making the cake, boil the frozen strawberries with the 1/4 cup sugar, stirring often, in a heavy saucepan over medium-high heat until the mixture is reduced to about 1 cup, about 15 minutes. Stir often, then mash with a potato masher until large lumps are gone. Cool and then refrigerate overnight.
2. Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans, or use baking spray on them.
3. Cream the 1 3/4 cups sugar, 3/4 cup butter and lemon zest until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the fresh lemon juice.
4. In a separate bowl, whisk together the flour, baking soda and salt.
5. Gradually add the flour mixture to the butter mixture alternating with the buttermilk, beginning and ending with the flour. Add the 1/2 tsp vanilla extract and mix until cpmbined.
6. Divide the batter equally among the pans. Bake for 25 to 30 minutes until the a cake tester or toothpick inserted in the center of the cakes comes out clean. cool in the pan for 5 to 10 minutes, then remove and place o wire racks to cool completely.
7. While cakes are cooling, make the frosting and strawberry topping. Beat the cream cheese and 1/2 cup butter together in a large mixing bowl until light and fluffy. Gradually add the confectioners' sugar, lemonade and vanilla extract. Beat until smooth and desired spreading consistency. For the strawberry topping, place the sliced strawberries in a bowl and sprinkle with sugar. Stir to evenly distribute the sugar and let stand for 15 minutes.
8. Before assembling the cake, level off the domed sides of the cake layers, using a large bread knife or dental floss. Place first layer, cut side down, on the cake plate and cover this layer with cream cheese icing. Next, spread half of strawberry filling on top, leaving 1 inch of space all the way around. Place second layer on tops, cut side down. frost this ;ayer with cream cheese icing, then spread other half of the strawberry filling on top, using the same technique as before. Place third layer on top and frost the rest of the cake with cream cheese icing, filling in any gaps in the layers and making it all smooth. Refrigerate to set, then bring to room temperature about 30 minutes before serving, or serve cold. Just before serving, place fresh strawberry topping in desired pattern on top of the cake.
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