I love lemonade. In fact I almost love everything citrus and bubbly. Lemonade spritzer! I also love berries. So when I realized that I had too much strawberries in the fridge from the last farm market visit, I came up with this cake.
I basically put together this lemon cake and this strawberry buttercream. And the result is a perfect summer cake – tart lemon cake sandwiched between layers of sweet strawberry buttercream frosting and freshly sliced strawberries.
Ingredients (one 5-inch 3-layer cake):Lemon Cake 1 1/4 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream, room temperature 1 tablespoon grated lemon zest 1/4 cup lemon juice 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, room temerpature 1 cup granulated sugar 2 large eggs, room temperature Strawberry Buttercream 1 stick unsalted butter, room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 1 tablespoon heavy cream 2 tablespoons strawberry puree 1/2 cup sliced fresh strawberries Others 10 to 15 small fresh strawberries for ganish 1 teaspoon powder sugar for garnish
Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms with parchment paper.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Evenly distribute the batter into the prepared cake pans and spread evenly.
Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and strawberry puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
To assemble the cake, place one cake layer on your serving plate and spread with 3 to 4 tablespoons of frosting, followed by some sliced strawberries. Place another cake layer on top, and gently press down a little bit. Spread with another 3 to 4 tablespoons of frosting and sliced strawberries. Place the last layer of cake on top. Frost the top and sides of the cake with the remaining buttercream. Garnish with fresh strawberries and powdered sugar.
Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.