Fresh Strawberry Lemonade Layer Cake with Citrus Filling
A delightful blend of strawberries and lemons in a layered cake, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup buttermilk
Citrus Filling Ingredients
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
Frosting Ingredients
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries pureed
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, lemon juice, and lemon zest. Gradually add the dry ingredients, alternating with buttermilk, until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Citrus Filling
- In a saucepan over medium heat, combine lemon juice, zest, sugar, cornstarch, and water. Stir constantly until thickened. Remove from heat and cool.
Frosting
- In a large bowl, beat the softened butter and cream cheese until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Fold in the strawberry puree.
Assembly
- Place one cake layer on a serving plate. Spread with citrus filling. Top with the second cake layer. Frost the top and sides with strawberry frosting.
- Decorate with fresh strawberries on top. Chill for 30 minutes before serving to set the frosting.
Serving and Storage
- Serve chilled or allow it to come to room temperature for about 10 minutes before slicing.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for easier mixing and better texture. Ingredient Substitutions: You can substitute sour cream for buttermilk for a tangier flavor. How to Serve: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Store leftovers in the refrigerator to maintain freshness. Make-Ahead Tips: Prepare the cake layers and filling a day in advance and store separately. Assemble and frost on the day of serving for best results.