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Strawberry Lemon Cake

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Trans-fat Free


296 ml butter
or margarine,
532 ml sugar
4 large eggs
59 ml lemon juice
30 ml lemon zest
freshly grated
710 ml cake flour
5 ml baking soda
1.3 ml salt
355 ml buttermilk
1 package strawberries
frozen, thawed
1 package cream cheese
30 ml lemon concentrate


Beat ¾ cup butter at medium speed with an electric mixer until creamy; gradually add 1 ¾ cups granulated sugar, beating well.

Add eggs, one at a time, beating well after each addition.

Add lemon juice and lemon rind, beating well.

Combine flour, baking soda, and salt; add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture.

Mix at low speed just until blended after each addition.

Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350℉ (180℃). for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Bring strawberries and remaining ½ cup granulated sugar to a boil in a medium saucepan, stirring and mashing strawberries with a potato masher.

Boil about 4 minutes, or until mixture is reduced to ¾ cup, stirring frequently.

Cool to room temperature.

Beat cream cheese and remaining ½ cup butter at medium speed with an electric mixer until fluffy.

Gradually add confectioners sugar, beating until smooth.

Add lemon juice concentrate, beating well.

Spread strawberry mixture between layers to within ½ inch of edge.

Spread cream cheese frosting between layers over strawberry mixture and on top and sides of cake.

Garnish, if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 150243% of calories from fat
 % Daily Value *
Total Fat 72g 110%
Saturated Fat 43g 216%
Trans Fat 0g
Cholesterol 391mg 130%
Sodium 925mg 39%
Total Carbohydrate 67g 67%
Dietary Fiber 2g 9%
Sugars g
Protein 40g
Vitamin A 47% Vitamin C 20%
Calcium 19% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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