Have you ever been to Heather Cristo Cooks? It’s a fabulous blog written by a fabulous woman.
Heather recently became an author with her first book, Generous Table, Easy & Elegant Recipes Through the Seasons. Its got everything you want a good cookbook to have… wonderful recipes, beautiful pictures, and extras tips to help you become a more confident entertainer!
I was immediately drawn to this cake, called the Strawberry Lemonade Cake. Its one of the BEST tasting cakes I have ever had! Perfect for summer.
Heather graciously said I could share the recipe with you! I hope you will try this cake, see how fabulous her recipes are, and run out and buy her book! Everything in it is just as fabulous.
Strawberry Lemonade Cake {Generous Table}
Ingredients
- 1 cup (2 sticks / 227 g) butter, room temperature
- 1 ½ cups sugar
- 2 tablespoons fresh lemon zest
- 2 ½ cups AP flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs, room temperature
- ⅓ cup cup fresh lemon juice
- 1 cup buttermilk
Strawberry Buttercream
- 1 cup (2 sticks / 227 g) butter, softened
- 5 cups confectioners' sugar
- 2 tablespoons whole milk
- 2 -4 large strawberries, chopped
Instructions
- Preheat oven to 350°F and prepare two 9-inch round baking pans.
- In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.
- In a separate bowl, mix together dry ingredients and set aside.
- With the mixer on low speed, add the eggs, one at a time, combining thoroughly in between. With the mixer still running, add the lemon juice. (batter will look curdled, but its not)
- Add one-third of the dry ingredients and ½ cup of the buttermilk. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining ½ cup buttermilk. Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the batter is light and fluffy.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let the cakes cool before removing from the pans.
Strawberry Buttercream
- Combine butter and powder sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add in the milk and strawberries and mix on high speed until the frosting is very fluffy and pale pink in color, with flecks of strawberry.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This cake is truly a work of art! Thanks Heather!
My day is going a bit slow and dreamy but in its own way, perfect!
I made this cake and thought the frosting was way too sweet…is it really 5 cups of sugar? Also, do you recommend this to be eaten immediately? I found the cake seemed to harden when left in the fridge even just overnight.
Oh dear! Yes, its 5 cups. I actually used a full 2 pound bag for my frosting, and we loved it. Our cake was still good on the 3rd and 4th day, and I had it out at room temperature. It should not “harden” in the fridge, but simply be firm. One at room temp it should be soft and moist. Sorry you had issues!
It’s a good day and a good giveaway 😉
It could be better so I can’t really complain too much.
Pretty excited about this cake… it sitting in the freezer right now because the frosting turned into soup. Refrigerated the frosting before assembling the cake but it didn’t help too much. Might be helpful to omit the milk until you know for sure that the strawberries won’t add too much moisture like it did to mine. Hoping the taste outweighs the appearance. 😉 Thanks for a yummy recipe!!
Love your page and all the recipes you post!
I need help!!!! I want to know why my buttercream feels grainy?, it tastes good but the texture is not like the one that you find on the cakes at many stores! I’ve been trying a lot of recipes and many different brands and nothing! Please help me!!! Tell me what am I doing wrong?
Many factors can contribute to this. Maybe this discussion can help? http://cakecentral.com/t/714046/why-does-my-buttercream-always-have-grainy-texture