Strawberry lemon cake

Yield: 1 Cake

Measure Ingredient
1¼ cup Butter or margarine, softened and divided
2¼ cup DIXIE CRYSTALS Granulated Sugar, divided
4 larges Eggs
¼ cup Fresh lemon juice
2 tablespoons Freshly grated lemon rind
3 cups Cake flour
1 teaspoon Baking soda
¼ teaspoon Salt
1½ cup Buttermilk
1 pack (16-ounce) frozen unsweetened strawberries, thawed
1 pack (8-ounce) cream cheese, softened
3 cups DIXIE CRYSTALS 10-X Confectioners Sugar
2 tablespoons Frozen lemon concentrate, thawed
\N \N Fresh strawberries for garnish

Beat ¾ cup butter at medium speed with an electric mixer until creamy; gradually add 1¾ cups granulated sugar, beating well. Add eggs, one at a time, beating well after each addition. Add lemon juice and lemon rind, beating well. Combine flour, baking soda, and salt; add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350ø for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Bring strawberries and remaining ½ cup granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato masher.

Boil about 4 minutes, or until mixture is reduced to ¾ cup, stirring frequently. Cool to room temperature.

Beat cream cheese and remaining ½ cup butter at medium speed with an electric mixer until fluffy. Gradually add confectioners sugar, beating until smooth. Add lemon juice concentrate, beating well. Spread strawberry mixture between layers to within ½ inch of edge. Spread cream cheese frosting between layers over strawberry mixture and on top and sides of cake. Garnish, if desired.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997

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