Name: Strawberry Lemon Layer Cake
Cuisine: American recipes
Ingredients: 5 large eggs; 1 1/3 cup (240g) white sugar; 1 1/3 cup (270g) all-purpose flour; 1/2 teaspoon baking powder; 1 cup (225g) salted butter; 2 large organic lemons; 1 cup (225g) cream cheese, softened at room temperature; 1/2 cup (115g) unsalted butter; 1 cup (200g) confectioner’s sugar; 1 Tablespoon heavy cream; Vanilla extract; 1 pinch of salt; 3/4 cup (200g) strawberry jam; 1 cup fresh strawberries

Strawberry Lemon Layer Cake

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Author: Delphine Fortin
Yield: 8-10 serves 1x
Category: Cakes and Pies
Cuisine: American recipes

The lemon cake is incredibly moist and matches perfectly the fresh strawberries, while the cream cheese frosting balances it all.

Ingredients

Scale

For the lemon cake:

5 large eggs
1 1/3 cup (240g) white sugar
1 1/3 cup (270g) all-purpose flour
1/2 teaspoon baking powder
1 cup (225g) salted butter
2 large organic lemons

For the frosting:

1 cup (225g) cream cheese, softened at room temperature
1/2 cup (115g) unsalted butter
1 cup (200g) confectioner’s sugar
1 Tablespoon heavy cream
Vanilla extract
1 pinch of salt

For the filling:

3/4 cup (200g) strawberry jam
1 cup fresh strawberries

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Instructions

For the lemon cake: preheat the oven to 356°F. Grease 2 round baking pans, 7 x 2 inches each. In a large bowl, beat the eggs and sugar until pale and fluffy. Add in the flour with the baking powder. Melt the butter in a saucepan or in the microwave. In the meantime, gratte the skin of the fresh lemons and juice them. Stir in te butter, zest and lemon juice into the batter.
Divide the batter evenly between the two prepared cake pans. Bake them for approx. 30 minutes. You can assume that the cakes are done when a toothpick inserted into the center comes out clean. Allow to cool completely, covering each cake with cling film. It will give some moistness to the cakes.
For the frosting: using a handled or stand mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until no lumps remain, about 3 full times. Add confectioner’s sugar, 1 tablespoon cream, vanilla extract and salt, with the mixer running on low. Increase to high speed and beat for 3 minutes.
For the filling and to assemble the cake, trim the domed tops of the cake with a large serrated knife. Place one layer on a plate or cake stand. With an offset spatula, spread the top with the strawberry jam. Place the second layer on top and spread the frosting heavenly on the top and sides of the cake. Decorate with fresh strawberries and store in the refrigerator for up to 4 days.