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5
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Lemon Cake with Fresh Strawberry Buttercream Frosting
Lemon Cake with Fresh Strawberry Buttercream Frosting is a layered cake made with fresh strawberries.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
10
Calories:
783
kcal
Author:
Lauren Allen
Ingredients
For the Lemon Cake
2
cups
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1 1/2
cups
granulated sugar
1/2
cup
butter
, softened
3
large
eggs
1
cup
buttermilk
2
Tablespoons
lemon zest
, from grated lemon
3
Tablespoons
fresh lemon juice
For the Frosting:
3
sticks
unsalted butter
, softened
4 1/2
cups
powdered sugar
1/2
cup
fresh strawberries
, washed and stemmed
1 1/2
teaspoons
vanilla extract
Instructions
Preheat oven to 350 degrees F. Grease and flour 2 (8-inch) round cake pans.
In a mixing bowl, combine flour, baking powder, baking soda, and salt.
Add sugar and butter to another large bowl; beat with a mixer at medium speed until well blended.
Add eggs, one at a time, beating well after each addition.
Alternately add flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture.
Stir in lemon zest and juice.
Pour batter into prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in center comes out clean.
Cool in pans 10 minutes before removing to a wire rack. Cool completely before frosting.
For the Frosting:
Puree the strawberries in a food processor. Set aside.
In a large mixing bowl, cream the butter. Add the confectioners sugar a little at a time and beat just until blended.
Add the strawberry puree and vanilla and beat until the buttercream is light and fluffy, about 3-5 minutes. Frost your cake and enjoy!
Nutrition
Calories:
783
kcal
|
Carbohydrates:
105
g
|
Protein:
5
g
|
Fat:
39
g
|
Saturated Fat:
24
g
|
Cholesterol:
155
mg
|
Sodium:
304
mg
|
Potassium:
144
mg
|
Sugar:
84
g
|
Vitamin A:
1250
IU
|
Vitamin C:
5.9
mg
|
Calcium:
69
mg
|
Iron:
1.5
mg