Can I make this cake ahead of time?

Yes. Bake the layers up to 2 days in advance, wrap them tightly in plastic, and store at room temperature. The buttercream can also be made ahead and refrigerated — bring to room temperature before frosting for the most properly spreadable consistency. The unfrosted layers also freeze beautifully for up to a month, wrapped while still frozen to prevent condensation from forming directly on the cake.

Why did my batter curdle?

Curdled batter is almost always caused by cold ingredients introduced into a room-temperature mixture. Cold eggs, cold milk, or cold sour cream added to creamed room-temperature butter and sugar shock the emulsion and produce the most undesirable curdled and separated appearance. Bring every dairy and egg ingredient fully to room temperature — at least one hour on the counter — before beginning for the most properly smooth and the most beautifully combined batter.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are most strongly recommended as they do not add excess moisture to the batter. If frozen strawberries must be used, thaw them completely and pat them most thoroughly dry with paper towels before chopping to remove as much excess liquid as possible, preventing the most undesirable dense and soggy finished cake texture.

Strawberry Lemonade Cake Easy Moist Lemon Buttercream Recipe

Description

The most extraordinary Strawberry Lemonade Cake made by preheating oven to 350°F greasing and flouring two 8-inch pans whisking 2 1/2 cups flour baking powder baking soda and salt creaming 1 cup room temperature butter and 1 3/4 cups sugar 3 to 4 minutes until light and fluffy adding 4 eggs one at a time mixing in lemon zest and vanilla blending 1/3 cup lemon juice 1/2 cup milk and 1/2 cup sour cream alternately adding dry and liquid mixtures beginning and ending with flour gently folding in 2/3 cup chopped fresh strawberries dividing into pans baking 28 to 32 minutes until toothpick clean cooling 10 minutes then on racks completely then beating 1 cup butter creamy adding 4 cups powdered sugar lemon zest lemon juice salt and cream beating fluffy assembling with buttercream between layers frosting outside and decorating with strawberries and lemon. A completely perfect strawberry lemonade celebration cake recipe.

Ingredients

Scale

2 1/2 cups All-Purpose Flour

2 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Unsalted Butter room temperature

1 3/4 cups Granulated Sugar

4 large Eggs room temperature

1 tbsp Lemon Zest

1/3 cup Fresh Lemon Juice

1/2 cup Milk room temperature

1/2 cup Sour Cream room temperature

2/3 cup Fresh Strawberries finely chopped

1 tsp Pure Vanilla Extract

1 cup Unsalted Butter room temperature for buttercream

4 cups Powdered Sugar sifted

2 tbsp Lemon Zest for buttercream

1/4 cup Fresh Lemon Juice for buttercream

2 to 3 tbsp Heavy Cream or Milk

1/4 tsp Salt for buttercream

Fresh Strawberries halved for decoration

Lemon Slices or Zest Curls for decoration

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch pans. Line bottoms with parchment.

2. Whisk flour, baking powder, baking soda, and salt in medium bowl.

3. Cream room temperature butter and sugar 3 to 4 minutes until light and fluffy.

4. Add eggs one at a time beating well after each. Mix in lemon zest and vanilla.

5. Blend lemon juice, milk, and sour cream in small bowl.

6. Alternately add flour mixture and lemon-milk mixture on low speed beginning and ending with flour. Mix just until combined.

7. Gently fold chopped strawberries into batter by hand.

8. Divide evenly between pans.

9. Bake 28 to 32 minutes until toothpick clean.

10. Cool in pans 10 minutes. Turn onto wire racks. Cool completely.

11. Beat butter creamy for buttercream. Add powdered sugar, lemon zest, lemon juice, salt, and 2 tbsp cream. Beat 3 to 5 minutes until fluffy.

12. Level cakes if needed. Spread buttercream between layers. Frost top and sides.

13. Decorate with halved strawberries and lemon slices or zest curls.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert, Cake, Summer, Celebration
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485
Sugar: 48g
Sodium: 220mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: strawberry lemonade cake, easy moist strawberry lemonade cake recipe lemon buttercream fresh strawberries, best summer strawberry lemon layer cake, refreshing strawberry lemon celebration cake