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!
Lunch with my kindergartener and husband makes for a pretty perfect day!
Awesome! My day: My husband came in today from an out of town trip ….Then I found this mummy cake recipe!!
My day is filled with hope.
My day is a new one, getting over the disappointment of my step-son choosing to do the Mother and Son dance at his deb with his biological mum, who gives him nothing but grief and heartache. I will be waiting, along with his Dad, if she lets him down again. So frustrating.
Praying for you all!
I am having a great day!
My day has been pretty good. It wasn’t raining again today so that was a plus! The cake looks great!
Hard day. Als clinic all day. But the sun was out…a breeze was talking with the trees so I found some peace.
Just made this cake and it is so yummy!!!. I just made it in a 9×13 pan instead.
My day is going pretty well! Had an audition and worked on my own blog 🙂
Today is great because I’m making this cake for Mother’s Day!!