Lemon Cake with Fresh Strawberry Frosting

Lemon Cake with Strawberry Frosting//moist, light, bright lemon flavor, and fresh strawberries make for the perfect summer cake//Crestview KitchenPINIT

One thing that I love about the changing seasons is the food that comes along with it. When I think fall I think pumpkin, earthy vegetables, and hot apple cider. Come winter I love making hearty soups and roasts. When the weather starts to warm I like bright citrus, fresh herbs, and in season fruits. To me this cake is the perfect dessert for spring. When I bake it I feel the same way I do when I pack away my winter coats for the season or open the windows for the first spring breeze. It’s a little reminder that the cold is behind us and sunshine has arrived. 

Lemon Cake with Strawberry Frosting//moist, light, bright lemon flavor, and fresh strawberries make for the perfect summer cake//Crestview KitchenPINIT

The cake has just the right amount of fresh lemon flavor. It is not going to be overwhelming or tart, but you will be able to tell that the citrus is there. If you follow the recipe exactly (paying close attention to the order you add the ingredients and how long and/or fast you mix them) you will end up with a cake that is dense but still very moist, which in my opinion, is the perfect cake. The frosting is thick with strawberry flavor and goes perfectly with the lemon flavor. In fact, everyone who has had this cake always comments first on how addicting the frosting is, and I couldn’t agree more. 

Lemon Cake with Strawberry Frosting//moist, light, bright lemon flavor, and fresh strawberries make for the perfect summer cake//Crestview KitchenPINIT

Just a few tips to pay attention to while baking this cake…1. Pay attention to the details. Some of the ingredients need to be at room temperature for the best results and certain steps in the recipe need to be mixed differently. I recommend (with any recipe) to always read the entire thing from beginning to end before you even preheat the oven. It’s just nice to not have any surprises. This is not a difficult recipe, but paying attention to these little details will go a long way. 2. Prepare the pans! Take a few extra minutes and butter the pans, bottom and sides. Then line the bottom with parchment paper and butter again. Lastly, lightly flour the pans, remembering to knock out any extra flour that doesn’t stick. Is it a little tedious? Yes. Is it worth it? Definitely. There is nothing worse then spending the time baking a cake only to have it stick in the pan. 3. Do a crumb coating when it comes time to frost. This cake will have a crumbly outer layer. While frosting you will become frustrated if you do not do a crumb coating because that layer will start to flake off. To avoid that problem, do a light coating of frosting, refrigerate for about an hour, then finish frosting. If you follow those tips you’ll be enjoying a tasty slice of cake in no time. 

Lemon Cake with Fresh Strawberry Frosting
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Ingredients
  1. 1 1/2 cups unsalted butter, room temperature
  2. 3 cups sugar
  3. 5 eggs, room temperature
  4. 3 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. zest from 1 large lemon
  8. 1/2 cup whole milk, room temperature
  9. 1/2 cup buttermilk, room temperature
  10. 1/4 cup fresh lemon juice
Instructions
  1. Preheat the oven to 350°F. Prepare three 8 inch, round cake pans by coating the bottoms and sides with butter. Line the bottoms of the pan with parchment paper and butter the top of the paper. Lightly flour the entire pan, making sure to knock out any extra flour.
  2. In a stand up electric mixer, cream the butter until it is fluffy and lightens in color. Slowly add sugar, on cup at a time. Make sure the sugar is completely mixed before adding the next cup.
  3. Add the eggs, one at a time, once again making sure that each egg is mixed before adding the next.
  4. In a large mixing bowl, sift together the flour, baking powder, and salt.
  5. In another small bowl, whisk together the whole milk, buttermilk, and lemon juice.
  6. Starting on low to medium low speed, alternately start adding the dry and wet ingredients to the butter and sugar mixture, a little at a time, starting and ending with the dry ingredients. Make sure all of the ingredients are completely mixed before adding the next.
  7. Scrap down the sides of the bowl and gently mixed until everything is completely combined.
  8. Divide the batter evenly between the three cake pans and place in the oven. Bake for 30 minutes or until a toothpick comes out clean. Resist the urge to open the door and peek. When you start smelling cake, that is when you know they are close to being done and it is safe to test.
  9. Cool for 10 minutes in the cake pans then remove and cool completely on a wire rack. Once cool, frost with the strawberry frosting (recipe below) by placing one cake on a cake stand. Evenly spread frosting on the top of the cake, place the second cake on the first cake, frost again, and place the last cake on top of the second cake. Do a crumb coating over the entire top and sides of the cake. Refrigerate for 1 hour. Frost the entire cake and enjoy.
Notes
  1. Keep the extra frosting at room temperature while waiting for the crumb coating to set. If the frosting starts to thin, place in the refrigerator. Remove and bring it to back to room temperature before frosting the rest of the cake.
Crestview Kitchen http://crestviewkitchen.com/
Fresh Strawberry Frosting
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Ingredients
  1. 1 pound fresh strawberries
  2. 2 cups butter, room temperature
  3. 6 cups confectioners sugar
  4. 1 teaspoon vanilla extract
Instructions
  1. Place strawberries in a blender and blend until smooth. Add the strawberry puree to a small saucepan and bring to a boil, stirring often.
  2. Keep the strawberry puree at a simmer, stirring often, until it is reduced by half. Cool completely.
  3. Beat the butter with an electric mixer until light and fluffy.
  4. Beat 1 cup of the confectioners sugar and vanilla extract into the butter and whip until combined.
  5. Add 1 tablespoon on the strawberry reduction and mix well.
  6. Alternate mixing 1 cup of confectioners sugar and 1 tablespoon of strawberry puree, mixing well in between, until you have used 6 cups of sugar and 6 tablespoons of strawberry puree.
  7. Taste. If you want more strawberry flavor, add a little at a time until you get the desired flavor.
Crestview Kitchen http://crestviewkitchen.com/

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