LEMON BUTTERMILK CAKE WITH STRAWBERRIES
THIS RECIPE COMES FROM THE BON APPETIT MAGAZINE, JUNE 1995.
List of Ingredients
- CAKE:
- 1 3/4 CUPS SUGAR
- 3/4 CUPS SWEET BUTTER, SOFTENED
- 2 TABLESPOONS LEMON PEL GRATED
- 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
- 16 OUNCE FROZEN SWEETENED, SLICED STRAWBERRIES, THAWED
- FROSTING:
- 12 OUNCES CREAM CHEESE, SOFTENED
- 1/2 CUP SWEET BUTTER, SOFTENED
- 2 CUPS CONFECTIONERS' SUGAR
- 5 TABLESLPOONS FROZEN CONCENTRATE LEMONADE, THAWED
- 1/2 TEASPOON GRATED LEMON PEEL
- 2 BASKETS STRAWBERRIES, HULLED
Instructions
- PREHEAT OVEN TO 350°. BUTTER AND FLOUR THREE 8 OR 9" CAKE PANS .
- BEAT SUGAR, BUTTER AND LEMON PEEL IN A LARGE MIXING 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 A MEDIUM BOWL. STIR DRY INGREDIENTS INTO BUTTER MIXTURE ALTERNATELY WITH BUTTERMILK, BEGINNING AND ENDING WITH DRY INGREDIENTS.
- DIVIDE BATTER EVENLY AMONG PREPARED PANS AND BAKE UNTIL TESTER INSERTED INTO CENTER OF CAKES COMES OUT CLEAN, 30 MINUTES. TRANSFER PANS TO A WIRE RACK AND COOL 15 MINUTES. TURN OUT CAKES ONTO RACKS AND COOL COMPLETELY.
- BOIL SLICED SWEETENED STRAWBERRIES WITH JUICES IN A SMALL SAUCEPAN OVER MEDIUM HIGH HEAT UNTIL MIXTURE IS REDUCED TO 2/3 CUP AND BEGINS TO THICKEN, STIRRING CONSTANTLY, 20 MINUTES. COOL TO ROOM TEMPERATURE.
- FROSTING:
BEAT CREAM CHEESE AND BUTTER IN A LARGE BOWL UNTIL LIGHT AND FLUFFY. GRADUALLY ADD CONFECTIONERS' SUGAR AND BEAT UNTIL SMOOTH. BEAT IN LEMONADE CONCENTRATE AND LEMON PEEL.
- DIVIDE STRAWBERRY MIXTURE BETWEEN 2 CAKE LAYERS AND SPREAD OVER TOPS, LEAVING 1/2" BORDER AROUND EDGES. LET STAND UNTIL SET, ABOUT 5 MINUTES.
- PLACE 1 STRAWBERRY TOPPED LAYER CAKE ON PLATTER. DROP 3/4 CUPS FROSTING ON TOP OF CAKE BY SPOONFULS, GENTLY SPREAD OVER TOP. TOP WITH SECOND PREPARED CAKE ROUND. USING A SPATULA, SPREAD FROSTING ON TOP OF SECOND LAYER, LEAVING A 1/2" BORDER. TOP WITH THIRD LAYER AND SPREAD WITH REMAINING FROSTING ALL OVER TOP AND SIDES OF CAKE.
- IF YOU HAVE ANY LEFTOVER FROSTING, PLACE IN A PASTRY BAG WITH A STAR TIP AND DECORATE AROUND CAKE.
- COVER CAKE WITH A CAKE SAVER AND REFRIGERATE. LET CAKE STAND AT ROOM TEMPERATURE FOR 1 HOUR BEFORE SERVING.
- JUST BEFORE SERVING ARRANGE STRAWBERRIES, POINTED SIDE UP ON TOP CAKE. CUT CAKE INTO WEDGES.
- 12 SERVINGS
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