Description
This stunning lemon cake is layered with velvety lemon frosting and swirled strawberry puree, topped with fresh fruit for a dessert that’s as beautiful as it is delicious. Perfect for celebrations or just a sweet treat!
Ingredients
Scale
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 1 cup buttermilk
For the Frosting:
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tbsp heavy cream
- 2 tsp lemon extract
- ½ cup strawberry puree
For Decoration:
- Fresh strawberries
- Lemon slices
- Optional: Red and yellow food coloring
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and buttermilk, beginning and ending with the dry mix. Do not overmix.
- Divide batter evenly into prepared pans. Bake for 25–30 minutes. Cool completely.
- Beat butter for frosting. Gradually add powdered sugar, then heavy cream and lemon extract. Split frosting in half; mix strawberry puree into one half.
- Layer and frost the cake, alternating lemon and strawberry frosting. Decorate with fresh fruit and a strawberry puree drizzle.
- Prep Time: 25 minutes
- Cook Time: 30 minutes