Strawberry Lemonade Cake

Name: Strawberry Lemonade Cake
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 3 large egg yolk, room temperature; 1 tablespoon grated lemon zest; 2 tablespoons fresh lemon juice; 3/4 cup sour cream; 1/4 cup whole milk; 2-1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; FROSTING:; 1 cup unsalted butter, softened; 1 package (8 ounces) cream cheese, softened; 1 tablespoon grated lemon zest; 2-1/2 cups confectioners' sugar; 1/2 cup crushed strawberries (about 8 medium strawberries); Pink and yellow sprinkles

Total Time Prep: 50 min. Bake: 25 min. + cooling

Yield 12 servings

Test Kitchen Approved

This strawberry lemonade cake combines a citrus-scented, tender butter cake with strawberry cream cheese frosting for a sweet and tangy dessert that's impossible to resist.

Ingredients

1 cup unsalted butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolk, room temperature
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
3/4 cup sour cream
1/4 cup whole milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
2-1/2 cups confectioners' sugar
1/2 cup crushed strawberries (about 8 medium strawberries)
Pink and yellow sprinkles

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly.
For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and crushed strawberries. If necessary, refrigerate until spreadable, up to 1 hour.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or sprinkles. Refrigerate leftovers.

Nutrition Facts

1 piece: 690 calories, 43g fat (25g saturated fat), 189mg cholesterol, 375mg sodium, 73g carbohydrate (52g sugars, 1g fiber), 7g protein.

Moist lemon cake is layered with an indulgent, strawberry-lemon cream cheese frosting for a dessert that screams summer. —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator