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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



1. PREHEAT OVEN TO 350°. BUTTER AND FLOUR THREE 8 OR 9" CAKE PANS .
   
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. DIVIDE STRAWBERRY MIXTURE BETWEEN 2 CAKE LAYERS AND SPREAD OVER TOPS, LEAVING 1/2" BORDER AROUND EDGES. LET STAND UNTIL SET, ABOUT 5 MINUTES.
   
8. 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.
   
9. IF YOU HAVE ANY LEFTOVER FROSTING, PLACE IN A PASTRY BAG WITH A STAR TIP AND DECORATE AROUND CAKE.
   
10. COVER CAKE WITH A CAKE SAVER AND REFRIGERATE. LET CAKE STAND AT ROOM TEMPERATURE FOR 1 HOUR BEFORE SERVING.
    
11. JUST BEFORE SERVING ARRANGE STRAWBERRIES, POINTED SIDE UP ON TOP CAKE. CUT CAKE INTO WEDGES.
    
12. 12 SERVINGS