Lemon buttermilk cake with strawberries

1 servings

Ingredients

Quantity Ingredient
1¾ cup Sugar
¾ cup Unsalted butter; room temperature (1
; 1/2 sticks)
2 tablespoons Grated lemon peel
3 Extra-large eggs
¼ cup Fresh lemon juice
3 cups Cake flour
1 teaspoon Baking soda
¼ teaspoon Salt
1½ cup Buttermilk
1 pack Frozen sliced sweetened strawberries; thawed (16-ounce)
FROSTING
12 ounces Cream cheese; room temperature
½ cup Unsalted butter; room temperature (1
; stick)
2 cups Powdered sugar
5 tablespoons Frozen lemonade concentrate; thawed
½ teaspoon Finely grated lemon peel
2 Baskets strawberries; hulled. (1-pint)

Directions

CAKE

FOR CAKE: Position rack in center of oven and preheat to 350F. Butter and flour three 9-inch-diameter cake pans with 1½-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.

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 out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to ⅔ cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.

FOR FROSTING: Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.

Divide strawberry mixture between 2 cake layers and spread over tops, leaving ½-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop ¾ cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop ¾ 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.) Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.

Serves 12.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 6863 Calories (kcal); 355g Total Fat; (45% calories from fat); 67g Protein; 878g Carbohydrate; 1007mg Cholesterol; 3227mg Sodium Food Exchanges: 17 ½ Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; ½ Fruit; 68 Fat; 39 ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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