LEMON BUTTERMILK CAKE WITH STRAWBERRIES
Make and share this Lemon Buttermilk Cake With Strawberries recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- FOR CAKE:.
- Position rack in center of oven and preheat to 350°F Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
- FOR FROSTING:.
- Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
- Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
- Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
Nutrition Facts : Calories 664.2, Fat 31.4, SaturatedFat 19.1, Cholesterol 144.6, Sodium 294.6, Carbohydrate 90, Fiber 2.7, Sugar 58.7, Protein 8.7
LEMON BUTTERMILK CAKE WITH STRAWBERRIES
Provided by Jeanne Thiel Kelley
Categories Cake Berry Citrus Dessert Bake Lemon Summer Engagement Party Bon Appétit Los Angeles California
Yield Serves 12
Number Of Ingredients 18
Steps:
- FOR CAKE:
- Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
- Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature.
- FOR FROSTING:
- Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel.
- Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.)
- Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
LEMON-ALMOND BUTTERMILK LOAF WITH BALSAMIC STRAWBERRIES
Categories Berry Fruit Dessert Bake Kid-Friendly Vinegar Strawberry Lemon Almond Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan. Sift flour, salt and baking soda into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in almond extract. Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition. Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan.
- Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 15 minutes.
- Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.
- Place rack on baking sheet. Turn cake out onto rack, top side up. Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake. Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Slice cake. Serve with Balsamic Strawberries.
LEMON BUTTERMILK CAKE
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
Provided by Dianne Rossmando
Categories Cake Dairy Egg Dessert Bake Lemon Shower Butter Buttermilk Lemon Juice Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (9-inch) Bundt cake or 36 cupcakes
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
- 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
- 3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
- 4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
- 5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
- 6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.
More about "lemon buttermilk cake with strawberries recipes"
LEMON BUTTERMILK CAKE | KELLY NEIL
From kellyneil.com
4.6/5 (31)Total Time 50 minsCategory Cakes & CupcakesCalories 343 per serving
- Preheat the oven to 350ºF (180ºC). Grease two 6-inch round cake tins and line them with parchment paper circles.
RIDICULOUSLY EASY LEMON BUTTERMILK CAKE - THE CAFé …
From thecafesucrefarine.com
5/5 (7)Total Time 1 hrCategory DessertCalories 336 per serving
LEMON BUTTERMILK CAKE | CHEF DENNIS
From askchefdennis.com
5/5 (91)Total Time 1 hr 30 minsCategory DessertCalories 631 per serving
LEMON-BUTTERMILK POUND CAKE WITH STRAWBERRY COULIS
From lifewithjanet.com
BEST LEMON BUTTERMILK CAKE RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
LEMON STRAWBERRY ICEBOX CAKE | BUTTERMILK BY SAM
From buttermilkbysam.com
STRANGELY FAMILIAR: LEMON AND SEMOLINA BUTTERMILK CAKE WITH FRESH ...
From kitchenist.com
LEMON BUTTERMILK CAKE WITH STRAWBERRIES RECIPE - BAKER RECIPES
From bakerrecipes.com
CLASSIC LEMON-BUTTERMILK CAKE RECIPE | KING ARTHUR …
From kingarthurbaking.com
LEMON BUTTERMILK CAKE WITH STRAWBERRIES - BIGOVEN
From bigoven.com
LEMON BUTTERMILK POUND CAKE RECIPE - THE GRACIOUS …
From thegraciouswife.com
STRAWBERRY LEMON LAYER CAKE - JULIE MARIE EATS
From juliemarieeats.com
STRAWBERRY BUTTERMILK CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
LEMON STRAWBERRY CAKE - MY CAKE SCHOOL
From mycakeschool.com
STRAWBERRY BUTTERMILK CAKE WITH LEMON GLAZE
From strawberryplum.com
LEMON BUTTERMILK CAKE WITH STRAWBERRIES - LUNCHLEE
From lunchlee.com
STRAWBERRY BUTTERMILK CAKE RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
LEMON BUTTERMILK CAKE WITH STRAWBERRIES ON BAKESPACE.COM
From bakespace.com
LEMON BUTTERMILK CAKE WITH STRAWBERRIES RECIPE | EDIBLE GRANDE …
From ediblegrandetraverse.ediblecommunities.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love