Introduction
Immerse yourself in the delightful fusion of tart lemons and sweet strawberries with this Strawberry Lemonade Cake. Perfect for any spring celebration, this cake is beautifully adorned with a smooth and tangy lemon cream cheese frosting, making it an irresistible treat.
Detailed Ingredients with measures
250g all-purpose flour
200g granulated sugar
130g unsalted butter, room temperature
2 large eggs
120ml whole milk
100ml fresh lemon juice
Zest of 2 lemons
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
150g fresh strawberries, chopped
Lemon Cream Cheese Frosting:
150g cream cheese, softened
50g unsalted butter, room temperature
200g powdered sugar
30ml fresh lemon juice
Zest of 1 lemon
Prep Time
Prep Time: 30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8-10 servings
Directions
1. Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon juice and lemon zest.
5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
7. Gently fold in the chopped strawberries.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Frosting:
1. In a large bowl, beat the cream cheese and butter until creamy.
2. Gradually add in the powdered sugar, mixing until smooth.
3. Mix in the lemon juice and zest.
Assemble the Cake:
1. Place one cake layer on a serving plate and spread a layer of frosting on top.
2. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
3. Garnish with extra strawberries and lemon slices if desired.
hashtags
#StrawberryLemonadeCake #LemonCreamCheeseFrosting #SpringDessert #BakingLove #HomemadeCake #SweetAndTart #DessertTable #CakeDecor #FruitDessert #EasyBaking
Detailed Directions and Instructions
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). While the oven warms up, prepare your cake pans by greasing and flouring two 8-inch round cake pans to prevent the cake from sticking.
Cream the Butter and Sugar
In a large mixing bowl, cream together the room-temperature unsalted butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, releasing a sweet, buttery aroma into the air.
Add the Eggs
Incorporate the two large eggs one at a time into the butter-sugar mixture, beating well after each addition. The mixture should appear smooth and slightly increased in volume, blending seamlessly together.
Incorporate Lemon Juice and Zest
Next, mix in the fresh lemon juice and grated zest from two lemons. This step will add a bright, zesty flavor that complements the sweetness of the sugar and butter, enhancing the overall cake profile.
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour, crucial for an even rise.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients for the best texture. Mix until just combined, ensuring not to overmix, which could lead to a dense cake.
Fold in Strawberries
Gently fold in the chopped fresh strawberries into the batter. The chunks of strawberries will add a burst of sweetness and moisture to each bite, adding vibrant color and flavor throughout the cake.
Divide the Batter and Bake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is ready.
Cool the Cakes
Once baked, allow the cakes to cool in their pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely, letting the delightful aroma fill your kitchen.
For the Frosting
Beat Cream Cheese and Butter
In a large mixing bowl, combine the softened cream cheese and room-temperature butter. Beat them together until the mixture is creamy and well-combined, creating a smooth base for your frosting.
Add Powdered Sugar
Slowly add in the powdered sugar, mixing until the frosting is smooth and free of lumps. The sweetness of the powdered sugar combined with the cream cheese will provide a delightful balance.
Incorporate Lemon Juice and Zest
Finally, mix in the fresh lemon juice and the zest from one lemon to give the frosting that refreshing zing. The light and tangy flavor will perfectly complement the cake.
Assemble the Cake
Layer the First Cake
Place one layer of the cooled cake onto a serving plate, and generously spread a layer of lemon cream cheese frosting over the top, creating a smooth and inviting surface.
Add the Second Layer
Carefully place the second cake layer on top of the frosted first layer. This creates a beautiful two-tiered appearance, which you will adorably finish off with frosting.
Frost the Top and Sides
Spread the remaining frosting over the top and sides of the cake, ensuring every angle is covered in the luscious lemon cream cheese frosting, exuding an inviting and festive vibe.
Garnish
For an extra touch, garnish your cake with fresh strawberries and slices of lemon. This will not only enhance its visual appeal but also add an extra pop of flavor.
Notes
Ingredient Substitutions
If desired, you can substitute the all-purpose flour with a gluten-free blend to make this cake gluten-free. Additionally, you can replace the fresh strawberries with other berries, like raspberries or blueberries, for a different taste.
Storage Tips
To store any leftover cake, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. This cake is best enjoyed within a few days but can last up to a week.
Frosting Consistency
If your frosting is too thick, add more lemon juice a teaspoon at a time until you reach the desired spreading consistency. Conversely, if it’s too thin, add a bit more powdered sugar.
Serving Suggestions
Pair your Strawberry Lemonade Cake with a scoop of vanilla ice cream or serve it with a side of whipped cream for an extra decadent treat. It’s perfect for spring gatherings or any festive celebration.
Sharing Your Creation
Don’t forget to share your beautiful Strawberry Lemonade Cake on social media and tag it with #StrawberryLemonadeCake. Your friends will be inspired by your baking skills!
Cook Techniques
Creaming Butter and Sugar
Creaming butter and sugar together until light and fluffy helps to incorporate air into the mixture, resulting in a lighter cake texture. Ensure the butter is at room temperature for the best results.
Whisking Dry Ingredients
Whisking the flour, baking powder, baking soda, and salt together evenly distributes the leavening agents throughout the flour, promoting even rising in the cake.
Folding in Ingredients
Gently fold in the chopped strawberries to avoid smashing them, ensuring they remain whole pieces throughout the batter for added texture and flavor.
Baking the Cake
Bake the layers in the preheated oven until a toothpick inserted in the center comes out clean. This ensures the cakes are baked through without being dry.
Making Lemon Cream Cheese Frosting
Beat the softened cream cheese and butter together until creamy before gradually adding powdered sugar. This avoids lumps and creates a smooth, spreadable frosting.
Layering the Cake
When assembling the cake, spread frosting between layers for flavor and moisture. Make sure the bottom layer is stable to support the weight of the top layer.
Garnishing
Garnish the finished cake with fresh strawberries and lemon slices for a beautiful presentation and added freshness, enhancing both the visual appeal and taste.
FAQ
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to remove excess moisture before adding them to the batter.
How can I make this cake ahead of time?
You can bake the cake layers in advance and store them wrapped in plastic wrap at room temperature or in the refrigerator for a few days. Frosting can also be made ahead and stored in the fridge.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 120ml of milk with 1 tablespoon of lemon juice or vinegar, letting it sit for about 5 minutes before using.
Can I use a different type of frosting?
Absolutely! You can use a regular buttercream or a whipped cream frosting if you prefer a different flavor or texture.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Conclusion
Indulge in the fresh and vibrant flavors of Strawberry Lemonade Cake with Lemon Cream Cheese Frosting! This cake strikes the perfect balance between sweet and tangy, making it an ideal dessert for any occasion. With its light texture and colorful presentation, it’s sure to be a crowd-pleaser at your next gathering. Enjoy every slice and share the joy of baking with those you love!
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