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Lemon Buttermilk Cake with Strawberries

Source of Recipe


Bon Appetit






List of Ingredients



• -- Cake --
  
• 1-3/4 cups granulated sugar
  
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  
• 2 Tbsp grated lemon zest
  
• 3 extra-large eggs
  
• 1/4 cup fresh lemon juice
  
• 3 cups cake flour
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1-1/2 cups buttermilk
  
• 1 (16-ounce) pkg. frozen sliced strawberries, thawed
  
• .
  
• -- Frosting --
  
• 12 ounces cream cheese, at room temperature
  
• 1/2 cup (1 stick) unsalted butter, at room temperature
  
• 2 cups confectioners' sugar
  
• 5 Tbsp frozen lemonade concentrate, thawed
  
• .
  
• Two 1-pint baskets strawberries, hulled
  






Instructions



1. For the cake: Position rack in center of oven and preheat to 350 degrees (F). Butter and flour three 9-inch-diameter cake pans with 1-1/2-inch-high sides.
   
   
2. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
   
   
3. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
   
   
4. Boil sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
   
   
5. For frosting: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add confectioners' sugar and beat until smooth. Beat in lemonade concentrate and lemon zest.
   
   
6. Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
   
   
7. Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
   
   Serves 12