Strawberry Lemonade Cake
Ingredients
- Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries diced small
- Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
- Fresh strawberries for garnish
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round pans.
- Whisk flour, baking powder, and salt. Set aside.
- Beat butter and sugar 3 to 4 minutes until fluffy.
- Add eggs one at a time, beating after each.
- Add lemon zest and vanilla. Mix.
- Mix buttermilk and lemon juice together.
- Add one third flour mixture to butter mixture. Mix on low.
- Add half buttermilk mixture. Mix.
- Repeat: flour, buttermilk, flour. Mix just until combined.
- Fold in diced strawberries gently.
- Divide between pans. Smooth tops.
- Bake 28 to 32 minutes until toothpick comes out clean.
- Cool in pans 10 minutes. Turn out onto racks. Cool completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar one cup at a time.
- Add lemon juice, zest, and salt. Beat until fluffy.
- Frost first layer with one third of frosting.
- Add second layer. Frost top and sides.
- Garnish with strawberries. Chill 30 minutes before serving.
Notes
- Bring all ingredients to room temperature first
- Do not overmix batter — mix just until combined
- Dice strawberries small for even distribution
- Cool cakes completely before frosting
- Level cake layers for better stacking
- Chill frosted cake before serving
- Store in refrigerator up to 5 days
- Freeze unfrosted layers up to 3 months
- Can make cupcakes — bake 18 to 22 minutes
- Fresh lemon juice tastes better than bottled